Millennium Post

Kanchkolar Kofta

Raw bananas 4–5 Nos
Potatoes boiled 2 Nos
Gram flour 4 Tbsp
Cumin powder 1 Tsp
Garam Masala 1/2 Tsp
Oil 1 Cup
Salt as per taste
For The Gravy
Onions 2 Nos
Garlic cloves 1 Tsp
Ginger 1 Tsp
Tomato 2 Nos
Mustard oil 5 Tbsp
Bay leaf 2 Nos
Cloves 4 Nos
Cardamom 4 Nos
Sugar 1 Tsp
Red chilli powder 2 Tsp
Turmeric Powder 1 Tsp
Coriander seeds 4 Tbsp
Dry red chili 2 Nos
Cumin seeds 2 Tbsp
Fennel seeds 1 Tbsp
Fenugreek seeds 1 Tsp
Black cardamom 2 pieces
Salt as per taste

Roast the dry whole spices. Then, dry grind these spices in a mixer. Wash the raw bananas. Pressure cook them along with potatoes; peel the skin of the bananas and the potatoes. Gently mash them together. Add cumin powder and 2–3 tsp of masala powder prepared. Add gram flour and combine everything together to make a smooth dough-like paste. Now, divide this mixture into small balls. Heat oil and deep-fry the koftas.
For gravy
Make a paste of onion, ginger, garlic and a teaspoon of mustard oil.
Heat mustard oil in a heavy bottom pan. Add bay leaf and sugar, let the sugar melt and caramelise for about a minute. Add cloves, crushed cardamom and the onion-ginger paste. Keep on stir frying.
Stir in red chilli powder, turmeric powder, salt and the remaining masala powder. Add chopped tomato and sprinkle some water, stir for 4–5 mins. If oil leaves the sides of the pan, the masala is ready, Add 3–4 cups of water now. Cover and let it simmer for 8–10 mins.
Add the fried vegetable koftas and cover the pan with a lid. Let it cook for a minute or two. Add about 1 tsp of ghee and 1/2 tsp garam masala, stir and let it rest for a minute or two.
Garnish with chopped coriander leaves and serve kanchkolar kofta .
(Courtesy: Executive Chef Prem K Pogakula, The Imperial, New Delhi)
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