Kacche keleki KoftaCurry |Jain Curry Recipe Like Restaurant.कच्चे केलेकी कोफ्ता करी बिना प्याज,लहसून

chickpea flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is gluten-free and adds a different flavor.

raw bananas

💰Cheaper: plantains

Plantains are similar in texture and flavor.

oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil adds a unique flavor.

fresh coriander

💰Cheaper: parsley

Parsley can provide a similar fresh note.

Turn on the gas and place a pressure cooker on the flame.

Add water to the cooker and wash the raw bananas thoroughly.

Cut the bananas into two pieces to ensure they cook evenly and add them to the cooker.

Close the lid and cook for 1-2 whistles.

In another pan, add water and bring it to a boil.

Wash and cut the tomatoes in half, and add them to the boiling water along with cashews and red chilies.

Remove the tomatoes after they are cooked and peel off their skins to make a smooth paste.

Keep the water used for boiling the tomatoes aside for later use in the gravy.

Grind the peeled tomatoes, cashews, and red chilies into a fine paste and set aside.

After the pressure has released, open the cooker and remove the bananas, letting them cool down before peeling.

Mash the peeled bananas thoroughly without any chunks remaining.

Add 5 tablespoons of chickpea flour gradually, mixing well to avoid a thick consistency.

Add ½ teaspoon of salt, ½ teaspoon of black pepper powder, and ½ teaspoon of coriander powder.

Add ¼ teaspoon of baking soda and ½ teaspoon of ghee to the mixture.

Mix everything well to ensure a soft kofta mixture.

Heat oil in a deep frying pan over medium-low heat.

Fry the koftas slowly to ensure they cook evenly and do not burn, stirring occasionally.

Once the koftas are golden brown and crispy, remove them from the oil and set aside.

In a separate pan, heat 2 tablespoons of oil and add ½ teaspoon of mustard seeds and a bay leaf.

Add the prepared tomato-cashew paste to the pan and sauté until the oil separates from the mixture.

Add grated ginger and sauté for a minute.

Stir in ½ teaspoon of garam masala and mix well.

Add the reserved water from boiling the tomatoes to adjust the gravy's consistency.

Cook the gravy for 5-6 minutes to let the flavors meld together.

Finally, add the fried koftas to the gravy and cook for a few more minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens