CooQ : Recipe: Kanchkolar Kofta

Kanchkolar Kofta

Bengali | Mains

Raw banana
165 calories/serving
40 mins
Delicately spiced, deep-fried raw banana fritters in which the 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 special flavour.
Recipe by:
Bong Eats


unripe banana
onion paste
ginger paste
grated coconut
green chilli
cumin powder
coriander powder
turmeric powder
bhaja masala
all purpose flour
vegetable oil
kashmiri red chilli powder
mustard oil
dried red chilli
bay leaves
green cardamom
cumin seed
bengali garam masala
hot water


For the kofta

1. Cut 400 gms kachkola / unripe bananas into 5-cm cross-sections and boil in a pressure cooker with 8 g salt, 1/4 tsp turmeric powder, and 450 gms water.

2. On medium heat, one whistle should do the trick. turn off the heat and allow the pressure to release naturally.

3. However, do not let the kachkola sit in the water for too long or it will absorb water and become soggy.

4. Remove the kachkola peels and transfer the boiled bananas to a mixing bowl. add the 80 gms boiled potato and mash the two together until lump free.

5. Now add 45 gms onion paste, 10 gms ginger paste, 10 gms grated coconut, 2 finely chopped green chillies, 3/4 tsp cumin powder, 3/4 tsp coriander powder, 1/2 tsp turmeric powder, 1/2 tsp bhaja masala, 6 gms salt, 10 gms sugar, and 20 gms maida. mix everything until well combined.

6. Divide in 30 g portions and shape into discs.

7. Lower the koftas into hot (170°c) vegetable oil in a single layer. fry them until they are dark brown in colour, turning them over often. this should take about 4 to 5 minutes.

8. Drain from the oil and set aside.

For the dalna

9. Peel 150 gms potatoes and cut them into 3-cm cubes.

10. Make a slurry of spices by mixing 40 gms ginger paste, 4 gm cumin powder, 2 gm coriander powder, 3 gm turmeric powder, and 1/2 tsp kashmiri red chilli powder with 50 g water. set aside.

11. Heat 25 gms mustard oil in a pan. temper it with 3 dried red chillies, 3 bay leaves, 3 green cardamom, 1 piece cinnamon, 3 cloves, and 1/2 tsp cumin seeds.

12. Add the potatoes and fry them for about 4-5 minutes, stirring frequently, until they are golden.

13. Add 25 gms grated coconut and fry it for about a minute. be careful not to let the coconut burn.

14. Now add the spice slurry prepared earlier and sauté it on medium heat. whenever the mixture dries out, add a splash of hot water and continue frying.

15. Add 14 gms salt and 2 slit green chillies. after a couple of minutes add 20 gms sugar.

16. Cover the pan and keep cooking the spices until oil separates and the potatoes are done (about 6 minutes).

17. Add 450 gms hot water. this will form the curry. once it comes to a boil, drop in the koftas. simmer on low heat until the curry thickens. this should take about 5 minutes.

18. Garnish with 10 gms ghee, 1/4 tsp bengali garam masala, and two more slit green chillies. rest it covered for 2 minutes before serving.

By Bong Eats