Loading...
Tender, melt-in-your-mouth dumplings made from raw bananas, simmered in a rich and tangy tomato-onion gravy. This unique North Indian curry is a fantastic vegetarian main course that pairs perfectly with roti or naan.
For 4 servings
Prepare the Kofta Mixture
Fry the Koftas
A rich and creamy North Indian curry featuring roasted fox nuts in a flavorful, aromatic gravy, expertly modified to be very low in sodium without sacrificing taste.
A light and savory chickpea flour pancake, thoughtfully adapted for a kidney-friendly diet. This recipe uses low-potassium vegetables and minimal salt, making it a delicious and safe breakfast or light meal.
A refreshing and crunchy North Indian salad, also known as Kachumber, made with crisp cucumber, zesty onions, and fresh mint. It's lightly spiced with chaat masala and tangy lemon juice, making it the perfect cooling side for any rich curry or biryani.
A fantastic low-carb alternative to traditional rice! Grated cauliflower is stir-fried with aromatic Indian spices, green peas, and carrots for a vibrant, healthy, and flavorful side dish that comes together in minutes.
Tender, melt-in-your-mouth dumplings made from raw bananas, simmered in a rich and tangy tomato-onion gravy. This unique North Indian curry is a fantastic vegetarian main course that pairs perfectly with roti or naan.
This north_indian recipe takes 60 minutes to prepare and yields 4 servings. At 426.41 calories per serving with 7.98g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Make the Gravy Base
Cook the Masala and Finish the Gravy
Assemble and Serve
Instead of deep-frying, cook the koftas in an air fryer at 180°C (350°F) for 15-18 minutes, or bake them in a preheated oven at 200°C (400°F) for 20-25 minutes, until golden.
To make this recipe vegan, simply replace the ghee with oil and use a plant-based yogurt (like cashew or coconut yogurt) instead of dairy curd.
For a satvic version, omit the onions and ginger-garlic paste. Enhance the flavor with a pinch of asafoetida (hing) in the tempering and use grated ginger instead.
Raw bananas are an excellent source of potassium, an essential mineral that helps regulate blood pressure, maintain fluid balance, and support proper heart and muscle function.
Raw bananas are high in resistant starch, which acts as a prebiotic. It bypasses digestion and feeds the beneficial bacteria in your gut, promoting a healthy digestive system and improving nutrient absorption.
This dish provides a good amount of dietary fiber from bananas, onions, and tomatoes, which aids in digestion, helps maintain bowel regularity, and contributes to a feeling of fullness.
Kela Kofta is moderately healthy. The main ingredient, raw banana, is rich in fiber, potassium, and resistant starch. However, the koftas are traditionally deep-fried, which adds calories and fat. For a healthier option, you can air-fry or bake the koftas.
One serving of Kela Kofta (approximately 375g) contains an estimated 480-520 calories, depending on the amount of oil absorbed during frying and the richness of the gravy.
Yes, you can prepare and fry the koftas in advance. Store them in an airtight container at room temperature for a day or in the refrigerator for 2-3 days. Add them to the freshly prepared hot gravy just before you plan to serve.
A sticky mixture is usually due to over-boiled bananas. To fix it, add 1-2 tablespoons of besan (gram flour) or a tablespoon of rice flour. This will help absorb the excess moisture and make the dough easier to handle.
Absolutely. To make it vegan, replace the ghee with a neutral oil and substitute the dairy curd with a plant-based yogurt, such as cashew, almond, or coconut yogurt. Ensure the yogurt is unsweetened.