Kache Kele Ke Kofte | No Onion No Garlic | Chef harpal singh | chefharpalsingh

The Mughlas made use of every ingredient in their cooking and in the most unusual ways. This dish as the name suggests uses phal or fruit to make the kofta. Raw banana is combined with a few basic spices and deep-fried to make wonderfully tasty kofta.

Ingredients:

Raw banana                                   2 no
Sendha namak(rock salt) to taste
Black paper                                    ½ tsp
Green Coriander                            1  Tbsp
Kuttu Flour                                     2 Tbsp
Water as required
  For Filling  

Coconut (Grated)                            3 Tbsp
Assaulted Nut                                 2 Tbsp
Sendha namak (rock salt) to taste
Green chili chopped                       1 nos
Coriander chopped                         1 Tbsp
Lemon juice                                    ½ nos
Oil for Deep Fry
For Gravy

Oil                                                2 Tbsp
Jeera                                             1 Tbsp
Tomato                                         4 no
Coriander powder                         1 ½ tsp
Red chili powder                           1 tsp
Jeera powder                                ½ tsp
Sendha namak(rock salt) to taste
Garam Masala                               ½ tsp
Turmeric powder                            ½ tsp
Kaju paste                                      ¼ cup
Cream                                            ½ cup


Method

In a plate grate the boiled bananas, add sendha namak, black pepper, coriander chopped, kuttu ka atta and mix well.
Add little water and knead to soft dough and keep aside.
For Filling

In mixing bowl add coconut Grated , Assorted nuts, Sendha namak ,chopped green chilli chilli ,Chopped coriander, lemon juice and mix well.
Divide the dough into equal Portions and shape to make small balls.
Stuff The Filling in each koftas. and deep fry till golden brown.
Once the koftas turn brown and crisp Drain on absorbent paper keep aside .
For curry:-

Heat 2 Tbsp oil In a pan, add cumin seeds.
Meanwhile Add tomatoes to a blender and blend to a fine puree.
Cumin crackle .add tomato puree and cook for 6-8 min.
Add coriander powder ,red chilli powder ,cumin powder, salt,1/2 garam masala & turmeric powder mix it well and cook for 2-3 min.
As oil starts to separate from the mixture add cashew nut paste and cook for 3-4 mins.
Add cream and mix well.
When the gravy starts to bubble turn off the heat.
add chopped coriander leaves and mix well.
Take serving plate and spread gravy on bottom. And arrange koftas on top.
sprinkle some garam masala.
Garnish with fresh cream , chopped coriander & coriander sprigs.

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