Kancha kolar Kofta – Raw plantain balls in tomato gravy

Plantains or raw bananas are starchy, unsweetened and inedible in raw form. But it can be cooked in a variety of ways and are delicious too.

Majorly people do not realize that there is difference between Plantain and Bananas. The plantain averages about 65% moisture content and the banana averages about 83% moisture content. The South Indian states are known for Plantain Wafers, healthy snack, if baked.

Every region has it’s own unique way of creating mouth -watering dishes out of this humble and borderline exotic vegetable.

Presenting here is mom’s recipe of koftas aka balls (fried).

kancha kolar kofta - raw plantain in tomato gravy


Here’s what i did…………


For the kofta/ balls :

3 nos – plantains or raw banana

2 1/2 tbsp – chickpea flour /besan

2 tsp – finely chopped onion

1 tsp – finely chopped coriander

1/2 tsp – chopped green chili

1/2 tsp – ginger paste

pinch of carom seeds

pinch of baking soda

some salt

oil to deep fry

For the gravy :

2 cups – tomato puree

1 tbsp – finely chopped onion

1 tsp – ginger paste

1 tsp – cumin powder

1 tsp – kashmiri red chili powder

1/2 tsp – tumeric powder

1/2 tsp – coriander powder

1/4 tsp – garam masala (Indian spice mix)

1/4 tsp – sugar

1 nos – bay leaf

1 cup – water

1 tbsp – oil

1/2 tsp – chopped coriander (optional)

cream to garnish (optional)

salt to taste


Snip off the ends of the plantains. Wash it well. Pressure cook it whole to 1 whistle.

Once at room temperature, peel the skin away. Do not discard the skin. Preserve it for another exotic appetizer.

Mash the boiled plantains, add chopped onion, green chilli, ginger paste, chopped coriander, baking powder, some salt and carom seeds. Mix well. Now add the chickpea flour and mix. It will become like a dough. Make lemon sized balls and keep aside.

Heat oil in a deep pan and fry the balls/ koftas to golden brown. Drain on a kitchen paper.

In another pan, heat oil and temper with bay leaf. Add the chopped onion and fry till translucent. Add the ginger paste and fry for another min. Add the tomato puree and all the dry spices. Lower the flame and cover and cook till oil releases. Add salt, sugar and water. Bring to boil and again lower the flame and let it simmer for a few mins. Gravy will start thickening. Add the balls /koftas and simmer for another 2 mins.

Garnish with cream and chopped coriander (both, optional) and serve hot.

kancha kolar kofta - raw plantain balls in tomato gravy

Happy cooking !! 🙂

Cheers !! 😀




About andy

hi there.....friends call me Andy :) I am a school teacher by profession. Passionate about reading, some random experimental cooking, some hit 'n' miss photography......and i am a dreamer ;) Thank you for popping by :)
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7 Responses to Kancha kolar Kofta – Raw plantain balls in tomato gravy

  1. Indira says:

    It’s one of my favorite dish.

  2. I so love this dish. Between you and Jayeeta, you bongs make it difficult for me to stick to my diet; what with all these delicious food posts. :-p

  3. The koftas look so tempting! Perfect presentation! 🙂

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