Name: Raw Banana /Kachcha Kela Koftas recipe by Geeta Sachdev at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Ingredients: 1 Raw banana; 2 Potatoes; 1 tablespoon samak rice flour; 1 teaspoon rock salt; For Filling:; 1 tablespoon crushed paneer/cottage cheese; 8 to 10 pieces of raisins; 1/2 teaspoon salt; For gravy:; 1 tablespoon ghee or oil; 2 tomatoes; 1/2 bowl small pieces of pumpkin /peela kaddu; Small piece of ginger; 2 green chillies; 1 tablespoon curd; 1 teaspoon sugar; 1 teaspoon salt; 1/2 teaspoon black pepper powder; Pinch Hing; 1/2 teaspoon jeera; 2 cloves; 4 pieces of black pepper; 1/4 teaspoon cinnamon /dalchini powder; 2 glass of water; For tempering:; 1 tbsp Ghee; 1/2 teaspoon red deggi mirch powder

Ingredients Serving: 2

1 Raw banana
2 Potatoes
1 tablespoon samak rice flour
1 teaspoon rock salt
For Filling:
1 tablespoon crushed paneer/cottage cheese
8 to 10 pieces of raisins
1/2 teaspoon salt
For gravy:
1 tablespoon ghee or oil
2 tomatoes
1/2 bowl small pieces of pumpkin /peela kaddu
Small piece of ginger
2 green chillies
1 tablespoon curd
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon black pepper powder
Pinch Hing
1/2 teaspoon jeera
2 cloves
4 pieces of black pepper
1/4 teaspoon cinnamon /dalchini powder
2 glass of water
For tempering:
1 tbsp Ghee
1/2 teaspoon red deggi mirch powder

Instructions

Mix paneer with raisins and salt in a bowl, keep it aside
Boil banana and potatoes, peel and mash. Make dough along with rice flour and salt.
Divide it into 8 equal portions and make lemon size balls.
Take one ball, grease your palm with ghee, flatten it then fill paneer mixture in it. Combine all the edges, give it round shape like a ball and make all koftas like this.
In a kadhai or pan, heat ghee or oil. Shallow fry all the balls till brown from all sides and keep them in a plate.
In the same oil, crackle whole masala, add pumpkin, ginger, chilli, tomatoes and curd. Saute and cook for 5 mins with lid. Then remove the lid and add water, let it boil for 10 mins till tender or you can give it 2 whistles in cooker.
Once cool, blend all the mixture. Cook it for 2 to 3 boils, add salt, sugar and black pepper and turn off the gas.
At the time of serving, place koftas in a bowl pour gravy over it.
Heat ghee in a pan, add deggi mirch, pour this tadka over koftas and garnish with dhania leaves.

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