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Kele ka Kofta | Banana Kofta
Kele ka Kofta are crispy, spiced pan fried patties made with raw green unripe bananas or plantains, spices, herbs and a binding flour. A special snack that you can make during the Navratri fasting period or on any other regular day.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 3
Calories: 339 kcal
Course:
Snacks
Cuisine:
Indian
Ingredients
- 400 grams plantain or 3 medium to large raw unripe bananas
- 1.5 cups water - for pressure cooking
- 10 cashews (chopped) or 14 to 16 roasted peanuts - coarsely crushed
- ½ inch ginger peeled & finely chopped or ½ teaspoon finely chopped ginger
- 1 green chili - finely chopped or ½ teaspoon
- ½ to 1 teaspoon freshly crushed black pepper
- ½ teaspoon cumin powder
- 1 teaspoon mint leaves - finely chopped
- 2 tablespoon arrowroot flour or water chestnut flour or buckwheat flour or amaranth flour
- rock salt (edible and food grade) as required
- 2 tablespoons peanut oil or ghee for pan frying
Instructions
Preparing banana kofta mixture
- First rinse the plantains in water a few times.
- Take the unripe bananas or plantains in a 2 litre stovetop pressure cooker. Add 1.5 cups water. You can also halve the plantains and then add them to the cooker.
- Pressure cook on medium heat for 3 whistles or till the bananas have complete softened.
- Let the pressure drop naturally in the cooker, then only open the lid. Drain the water and set aside the cooked plantains to cool.
- Once they become warm, peel them and place in a mixing bowl.
- Mash them with a potato masher or with a fork. Mash very well.
- Then add all of the other ingredients, except oil. Mix very well.
- Now take equal portions from the mixture and shape them into patties.
Cup of Yum
Making kela ka kofta
- Heat peanut oil in a flat pan or skillet. When the oil becomes hot, place the koftas.
- When the base is cooked and becomes light golden, turn over and fry the other side.
- Flip for a couple of times more and pan fry the koftas till they become golden and crispy.
- Then place the fried koftas on kitchen paper towels.
- Serve Banana Kofta with coconut chutney or coriander chutney or mint chutney.
Notes
- Use only unripe bananas or plantains to make this recipe.
- Feel free to adjust the spices and seasonings according to your preferences.
- When making the banana kofta as a snack on regular days, you could use rice flour or cornstarch or bread crumbs to bind the kofta mixture instead of arrowroot flour.
- You can also bake or air-fry these koftas.
- The recipe can be scaled to make for more servings.
Nutrition Information
Calories
339kcal
(17%)
Carbohydrates
57g
(19%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Sodium
448mg
(19%)
Potassium
624mg
(18%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
7IU
(0%)
Vitamin B1 (Thiamine)
0.2mg
Vitamin B2 (Riboflavin)
0.1mg
Vitamin B3 (Niacin)
1mg
Vitamin B6
0.1mg
Vitamin C
29mg
(32%)
Vitamin E
2mg
Vitamin K
2µg
Calcium
15mg
(2%)
Vitamin B9 (Folate)
39µg
Iron
2mg
(11%)
Magnesium
73mg
Phosphorus
74mg
Zinc
1mg
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 339
% Daily Value*
| Calories | 339kcal | 17% |
| Carbohydrates | 57g | 19% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 448mg | 19% |
| Potassium | 624mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 7IU | 0% |
| Vitamin B1 (Thiamine) | 0.2mg | |
| Vitamin B2 (Riboflavin) | 0.1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 0.1mg | |
| Vitamin C | 29mg | 32% |
| Vitamin E | 2mg | |
| Vitamin K | 2µg | |
| Calcium | 15mg | 2% |
| Vitamin B9 (Folate) | 39µg | |
| Iron | 2mg | 11% |
| Magnesium | 73mg | 18% |
| Phosphorus | 74mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.