Kela Kofta (Plantain balls)

AuthorLinda VoorhisCategory,

 2 plantains
 2 chickpea flour - for binding
 ¼ salt
 ¼ - 1/2 teaspoons chili powder
 1 onions, chopped fine
 1 cilantro
 Oil (coconut or other high-heat cooking oil) to deep fry
 2 coconut oil
 1 cumin seeds
 2 onions, chopped fine
 1 fresh ground ginger
 1 fresh ground garlic
 1 green chilies, chopped fine (use up to 3 chilies - will vary depending upon heat of chilies and your tolerance for spicy heat)
 1 ground cumin powder
 1 ground coriander powder
 ½ turmeric
 ½ - 1 Teaspoons chili powder
 1 garam masala
 1 - 2 Teaspoons salt
 ½ water
 2 tomatoes, chopped fine
 2 1/2 cups water
 ½ fresh cilantro, chopped fine

1

Cut one slit lengthwise in the plantain. Boil or steam in a pressure cooker for about 30 minutes.

When cooled, peel and mash the plantain.

Mix the chick pea flour, a little salt, chili powder and one tablespoon of chopped onions and one tbsp. of cilantro. Make sure there is a hint of flavor. Mix it well together and make small balls.

2

Fry these on low heat until dark golden and crisp on the outside. Do not cook on high heat as the center of the kofta will remain uncooked and the outside will be over-cooked. Fry in batches of several balls at a time, being mindful to not overcrowd the pan as you are frying. Remove from oil, drain on towels and/or rack, and set aside.

3

In a large frying pan or wok, heat the 2 tablespoons oil, then add the tsp of cumin seeds and let them turn golden.
Add the remaining chopped onions till golden brown. The color and texture of the gravy depends a lot on the onions being well fried.

4

Lower the heat; and add the garlic, ginger, green chilies, and dry powders. You can mix them in half a cup of water, make a paste and then add to the onions. This way the powders do not burn. Fry for a couple of minutes till the oil starts to rise to the top.
Add the chopped tomatoes and continue to fry till the oil is seen at the top. Taste the gravy to check for salt etc.

5

Add 2-1/2 cups water, bring to boil. Let it boil for a couple of minutes until the gravy reduces in volume and begins to thicken slightly.

6

Lower the flame and slide the kofta in. Be very gentle with the stirring, as the koftas will soften as they cook in the gravy and may break if handled roughly. Simmer for a minute or so, until the koftas are warmed through.

7

Transfer them into a serving dish and garnish with the cilantro.

8

Best served with roti or plain rice.

Ingredients

 2 plantains
 2 chickpea flour - for binding
 ¼ salt
 ¼ - 1/2 teaspoons chili powder
 1 onions, chopped fine
 1 cilantro
 Oil (coconut or other high-heat cooking oil) to deep fry
 2 coconut oil
 1 cumin seeds
 2 onions, chopped fine
 1 fresh ground ginger
 1 fresh ground garlic
 1 green chilies, chopped fine (use up to 3 chilies - will vary depending upon heat of chilies and your tolerance for spicy heat)
 1 ground cumin powder
 1 ground coriander powder
 ½ turmeric
 ½ - 1 Teaspoons chili powder
 1 garam masala
 1 - 2 Teaspoons salt
 ½ water
 2 tomatoes, chopped fine
 2 1/2 cups water
 ½ fresh cilantro, chopped fine

Directions

1

Cut one slit lengthwise in the plantain. Boil or steam in a pressure cooker for about 30 minutes.

When cooled, peel and mash the plantain.

Mix the chick pea flour, a little salt, chili powder and one tablespoon of chopped onions and one tbsp. of cilantro. Make sure there is a hint of flavor. Mix it well together and make small balls.

2

Fry these on low heat until dark golden and crisp on the outside. Do not cook on high heat as the center of the kofta will remain uncooked and the outside will be over-cooked. Fry in batches of several balls at a time, being mindful to not overcrowd the pan as you are frying. Remove from oil, drain on towels and/or rack, and set aside.

3

In a large frying pan or wok, heat the 2 tablespoons oil, then add the tsp of cumin seeds and let them turn golden.
Add the remaining chopped onions till golden brown. The color and texture of the gravy depends a lot on the onions being well fried.

4

Lower the heat; and add the garlic, ginger, green chilies, and dry powders. You can mix them in half a cup of water, make a paste and then add to the onions. This way the powders do not burn. Fry for a couple of minutes till the oil starts to rise to the top.
Add the chopped tomatoes and continue to fry till the oil is seen at the top. Taste the gravy to check for salt etc.

5

Add 2-1/2 cups water, bring to boil. Let it boil for a couple of minutes until the gravy reduces in volume and begins to thicken slightly.

6

Lower the flame and slide the kofta in. Be very gentle with the stirring, as the koftas will soften as they cook in the gravy and may break if handled roughly. Simmer for a minute or so, until the koftas are warmed through.

7

Transfer them into a serving dish and garnish with the cilantro.

8

Best served with roti or plain rice.

Kela Kofta (Plantain balls)

*An important aspect of sharing original recipes is to give proper credit to the author(s) of the recipe(s).  I hope that you enjoy using these recipes and making them your own; but please do so with that integrity in mind. With much gratitude. - Linda

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