Kancha kola kofta torkari Recipe

Cooking Directions

• STEP 1.Peel and grate the raw bananas. Squeeze out any excess water.
• STEP 2.In a mixing bowl, combine the grated bananas, gram flour, ginger-garlic paste, chili powder, turmeric powder, garam masala, and salt. Mix well to form a dough-like mixture.
• STEP 3.Shape the mixture into small round balls and deep-fry them in hot oil until golden brown. Drain on a paper towel to remove excess oil.
• STEP 4.In a separate pan, heat oil and add cumin seeds. Once they splutter, add chopped onions and saut茅 until golden brown.
• STEP 5.Add ginger-garlic paste and cook for a minute. Then, add chopped tomatoes and cook until they turn soft and mushy.
• STEP 6.Add turmeric powder, chili powder, coriander powder, garam masala, and salt. Mix well and cook for a few minutes.
• STEP 7.Add water to adjust the consistency of the gravy and bring it to a boil. Simmer for 5-7 minutes.
• STEP 8.Add the fried koftas to the gravy and simmer for another 5 minutes to allow the flavors to blend.
• STEP 9.Garnish with fresh coriander leaves and serve hot with steamed rice or roti.

Cooking Tips

• Make sure to squeeze out excess water from the grated raw bananas to prevent the koftas from becoming soggy.
• You can add a pinch of baking soda to the kofta mixture to make them more fluffy and light.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of chili powder and garam masala.
• For a healthier version, you can also bake the koftas instead of deep-frying them.

Storage and Serving

• Leftover kofta torkari can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the torkari in a pan or microwave before serving.
• Serve the kancha kola kofta torkari with steamed rice or roti for a delicious and satisfying meal.