KACHKOLA KOFTA DALNA | BANANA KOFTA RECIPE

Among the many kolagach (banana plant) products Bengalis have thought to turn into delectable food items, kachkola’r kofta (raw banana kofta) remains an eternal favourite. Kachkola’r kofta are delicately spiced, deep-fried raw banana fritters. Boiled kachkola are mashed with boiled potatoes, onion paste, ginger, green chillies, and a host of dry spices including bhaja masala, which gives the koftas their distinctive flavour.

 

A little maida (all-purpose flour) binds everything together. This mixture is then portioned, shaped into discs, and dropped in hot oil and the kachkola jhol/dalna. This raw banana or plantain curry is hot, gingery, and slightly sweet. The addition of grated coconut gives the curry body in addition to a nice texture.

The green banana koftas, once fried and completely cooled, freeze very well can be freeze up to 30 days.

 

INGREDIENTS –

FOR MAKING THE KOFTA –

• 400 g kachkola (unripe, green bananas)
• 1 potato
• 1 onion paste
• 1 tsp ginger paste
• 1 tsp grated coconut
• 2 pcs green chillies (finely chopped)
• ¾ tsp cumin powder
• ¾ tsp coriander powder
• ½ tsp turmeric
• ½ tsp bhaja masala
• Salt to Taste
• 1 tsp sugar
• 2 tsp Maida
• ~150 g vegetable oil (for frying)

FOR MAKING DALNA (Jhol / CURRY) –

• 3-4 potatoes (3cm cubes)
• 1 tbsp g grated coconut
• 1 tsp ginger paste
• ½ tsp cumin powder
• ½ tsp coriander powder
• 1 tsp turmeric
• ½ tsp Kashmiri red chilli powder
• 4 pcs green chillies
• 2 tbsp mustard oil
• 3 pcs dried red chillies
• 3 pcs bay leaves
• 3 pcs cardamom
• 1 pc cinnamon
• 3 pcs cloves
• ½ tsp cumin seeds
• Salt to taste
• ½ tsp sugar
• 1 tbsp ghee
• ¼ tsp Bengali garam masala
• 1 cup hot water

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DIRECTION TO MAKE BANANA KOFTA –

MAKING THE KOFTAS –

 

1. Cut kachkola (Raw Banana) into 5-cm cross-sections, 1 potato and boil in a pressure cooker with ½ tsp salt, ¼ tsp turmeric, and 450 g water.
2. On medium heat, one whistle should do the trick. Turn off the heat and allow the pressure to release naturally. However, do not let the kachkola sit in the water for too long or it will absorb water and become soggy.
3. Remove the kachkola & potato peels and transfer the boiled bananas to a mixing bowl and mash the two together until lump free.
   
4. Now add onion paste, ginger paste, grated coconut, green chillies, cumin powder, coriander powder, turmeric, bhaja masala, salt, sugar, and maida. Mix everything until well combined.
5. Divide in equal portions and shape into discs.
   
6. Take a Frying pan and heat oil on a medium flame.Add the koftas into hot oil in a single layer.
   
7. Fry them until they are dark brown in colour, turning them over often. This should take about 4 to 5 minutes. Drain from the oil and set aside.

 

MAKING THE DALNA (JHOL/CURRY) –

1. Peel the potatoes and cut them into 3-cm cubes.
2. Make a slurry of spices by mixing ginger paste, cumin powder, coriander powder, turmeric, and kashmiri red chilli powder with 50 g water. Set aside.
3. Heat mustard oil in a pan. Temper it with dried red chillies, bay leaves, cardamom, cinnamon, cloves, and cumin seeds.
   
4. Add the potatoes and fry them for about 4 minutes, stirring frequently, until they are golden.
5. Add the grated coconut and fry it for about a minute. Be careful not to let the coconut burn.
6. Now add the spice slurry prepared earlier and sauté it on medium heat.
7. Whenever the mixture dries out, add a splash of hot water, and continue frying.
8. Add the salt and 2 slit green green chillies, and after a couple of minutes add the sugar.
9. Cover the pan and keep cooking the spices until oil separates and the potatoes are done about 6 minutes.
10. Add 1 cup hot water. This will form the curry. Once it comes to a boil, drop in the koftas.
    
11. Simmer on low heat until the curry thickens. This should take about 5 minutes.
12. Garnish with ghee, Bengali garam masala, and two more slit green chillies.
13. Cover and simmer it for 2 minutes, then turn off the flame.

Garnish with fresh Coriander leaves and serve KACHKOLA KOFTA DALNA with Rice or Chapatis.

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