If you are bored of eating the same old lentils and vegetables, then this article introduces a recipe that is not only healthy but also incredibly delicious. In Indian households, while a variety of lentils and vegetables are cooked daily, family members often get tired of the routine fare and crave something new and zesty—which is where this new recipe comes in. We are talking about delicious raw banana koftas (dumplings); once you try this dish, you will want to have it again and again. It is simple to prepare and tastes amazing—so delicious, in fact, that people will lick their fingers and won’t be able to forget the flavor.
This is a simple recipe that can be prepared easily without any fuss. The raw banana koftas are crispy on the outside and incredibly soft on the inside, melting in your mouth the moment you take a bite. They are cooked in a delicious, velvety gravy that further enhances their flavor. So, let’s learn the complete recipe for making these tasty raw banana koftas. Ingredients for Raw Banana Koftas.
For the Koftas
- Raw bananas – 3 or 4 (boiled)
- Potatoes – 1 or 2 (boiled)
- Gram flour (besan) – 2 to 3 tablespoons
- Ginger – grated/ground (to taste)
- Green chilies – 2 (finely chopped)
- Fresh coriander – finely chopped
- Garam masala
- Salt
- Oil
For the Gravy
- Cashews
- Cream (malai)
- Tomato puree/paste
- Onion paste
- Ginger-garlic paste
- Cinnamon
- Bay leaf
- Cardamom
- Indian spices (red chili powder, coriander powder, turmeric)
- Kasuri methi (dried fenugreek leaves)
- Salt
Full Preparation Method
Here is the step-by-step recipe for making raw banana koftas. First, gather all the ingredients listed for the koftas and the gravy.
Step 1
Prepare the koftas: Start by taking the boiled raw bananas and boiled potatoes; mash them together thoroughly. Now, mix in the gram flour, chopped coriander, chopped green chilies, ginger, garam masala, and salt. Once everything is well combined, shape the mixture into round balls to form the koftas. Heat oil in a pan or kadhai and fry the koftas until they turn crispy. Once they are crispy, remove them from the oil and set them aside on a plate.
Step 2
The next step is preparing the gravy: First, make a cashew paste and set it aside. Heat oil or ghee in a pan and add bay leaf, cardamom, and cinnamon. Next, add the onions and sauté until golden brown. Once the onions are cooked, add the ginger-garlic paste, followed by the tomato puree, turmeric powder, coriander powder, red chili powder, and salt; sauté the mixture well. Your gravy is now ready.
Step 3
The final step: Now that both your koftas and gravy are ready, gently add the prepared koftas into the gravy one by one and let them cook on a low flame. After a minute or two, stir in the cashew paste and fresh cream. You may add a little water if you prefer a different consistency. Finally, sprinkle some dried fenugreek leaves (kasuri methi) and a pinch of garam masala over the top. Your banana koftas are now ready to serve.
