Kachhe Kele Ke Kofte

Tarla.Dalal's picture

Feb. 24, 2019

The Mughlas made use of every ingredient in their cooking and in the most unusual ways. This dish as the name suggests uses phal or fruit to make the kofta. Raw banana is combined with a few basic spices and deep-fried to make wonderfully tasty kofta. These are eaten with an equally unusual gravy that is a little sweet as it makes use of honey. A must try for everyone!


For the koftas:
Raw bananas 4 , boil (peeled and mashed about 1 cup)
Finely chopped onions 1/4 Cup (4 tbs)
Ginger green chili paste 1 Teaspoon
Chilli powder 1 Teaspoon
Freshly ground black pepper 1/4 Teaspoon (kalimirch)
Cornflour 2 Tablespoon
Salt To Taste
Oil 1/2 Liter (For deep frying)
For the curry:
Ghee 3 Tablespoon
Cardamoms 3 (elaichi)
Cloves 3 (laung / lavang)
Cinnamon stick 1 Inch (dalchini about 25mm piece)
Onion puree 1 Cup (16 tbs)
Chilli powder 1 Teaspoon
Salt To Taste
Fresh tomato pulp 1 Cup (16 tbs)
Fresh cream 6 Tablespoon (plus 2 tsp extra for garnish)
Milk 4 Tablespoon
Sugar 1 Pinch




1. Combine all the ingredients in a bowl and mix well.

2. Divide the mixture into 12 equal portions and shape each portion into round koftas.

3. Heat the oil in a kadhai and deep-fry few koftas till golden brown. Drain on absorbent paper and keep aside.



1. Heat the ghee in a kadhai, and add the cardamoms, cloves, and cinnamon and sauté for a few seconds.

2. When the spices crackle, add the onions and sauté on a medium flame for 2 to 3 minutes or till they turn golden brown.

3. Add the chili powder and salt and mix well and cook on a medium flame for a few seconds.

4. Add the tomato pulp, mix well and cook on a medium flame for 3 to 4 minutes.

5. Add the cream and milk, mix well and cook on a medium flame for 2 to 3 minutes.

6. Remove from the flame, add the sugar and mix well. Keep aside.

7. Arrange all the koftas on a serving dish, pour the prepared gravy on top.


8. Serve immediately garnished with fresh cream.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4