Kele Ka Kofta

Cook along · 6 steps

Method

1. 1

   Wash the unripe bananas and place them in a 2-liter pressure cooker with 1½ cups of water. Pressure cook over medium heat for 3 whistles, or until the bananas become completely soft. Let the pressure release naturally, then drain the water and allow the bananas to cool slightly.

2. 2

   Peel the cooked bananas and transfer them to a mixing bowl. Mash them very well using a potato masher or fork until smooth.

3. 3

   Add the chopped cashews or crushed roasted peanuts, ginger, green chilli, black pepper, cumin powder, mint leaves, arrowroot flour, and edible rock salt. Mix everything well to form a smooth kofta mixture. If it feels too wet or sticky, add a little more flour.

4. 4

   Divide the mixture into equal portions and shape each portion into a patty. Lightly oil your palms if the mixture sticks while shaping.

5. 5

   Heat the peanut oil in a flat pan or wok. Place the banana koftas in the hot oil and cook until the bottom turns light golden. Flip them carefully and cook the other side. Continue flipping occasionally until the koftas are golden and crisp.

6. 6

   Transfer the fried koftas to a kitchen paper towel to remove excess oil. Serve hot with coconut chutney, coriander or mint chutney, or homemade preservative-free tomato ketchup.