Melt in the mouth delicious raw plantain koftas stuffed with a rich filling of fresh crumbly paneer & nuts…these spell total indulgence! 🙂
Method:
For the Koftas
Peel cut and slice raw plantain/kela. Sprinkle with water, cover with wet paper towel and microwave till soft. Mash smooth, add salt and red chilli pwdr and amchoor to taste. Divide into lemon size balls and keep aside. Mash paneer, add salt, red chilli, grated ginger, finely chopped green chillies, fresh dhania, kaju & kishmish. Stuff each ball with as much paneer as you can. Roll the stuffed balls/koftas with a light covering of Singrare ka atta (or maida/cornstarch if you are not fasting). Deep fry koftas in medium hot oil till golden.Before frying, make sure to seal all edges smooth or the koftas might break while frying!
Heat ghee, add jeera, followed by minced ginger, green chillies and puréed tomato. Add salt. haldi and red chilli pwdr. Cook till tomato reduces, and becomes almost dry. Now add a couple of tbsp of cream and cook till all the cream is incorporated into the masala and it becomes a rich red color again. Add enough water to make a thin gravy and simmer for 5 minutes.
Bringing it together:
Assemble the dish just before serving. Bring the gravy to a rolling boil. Add koftas and simmer for 3-4 minutes so that the gravy thickens and is absorbed well by the koftas. Sprinkle with freshly chopped dhania and serve immediately!
Kachche Kele ke kofte filled with Paneer & Nuts
