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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
A delicious vegetarian alternative to mutton kofta, made with raw bananas and a blend of aromatic spices.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Dry roast cumin, fennel seeds, cinnamon, green and black cardamom, nutmeg, mace, and black peppercorns until fragrant.
Add chana dal, chopped onion, ginger, garlic, and coriander and cook until the onion turns golden.
Once cooled, grind this mixture into a fine powder.
Mash the boiled raw bananas in a bowl.
Add the spice mix to the bananas and mash them all together.
Shape the mixture into small round balls.
Heat oil in a pan and fry the koftas until golden brown.
Remove and drain on paper towels.
Ensure the bananas are well-boiled for a smooth kofta texture.
Adjust the spice level according to your preference.
Serve the koftas hot for the best taste.
Can I use ripe bananas instead of raw bananas?
No, ripe bananas will not provide the right texture for the koftas. Use raw bananas for the best results.
What can I serve with raw banana koftas?
These koftas can be served with a side of mint chutney or yogurt dip.
Can I bake the koftas instead of frying?
Yes, you can bake them at 375°F (190°C) until golden brown, but they may not be as crispy as fried ones.
How do I store leftover koftas?
Store them in an airtight container in the refrigerator for up to 2 days. Reheat before serving.
Is this recipe gluten-free?
Yes, this recipe is gluten-free as it does not contain any wheat-based ingredients.
