Kachche kele ke kofte/ Raw banana balls

Raw bananas are packed with dietary fibre and are rich in manganese and potassium. I like to incorporate them in my cooking and this is one nice snack which caters to my sinful side. I also like recipes which replace the omnipresent potato from snacks. Don't get me wrong, I have nothing against potatoes - I just love them, but change is good, right? 

Served with a green chutney, these koftas are a delight and I was doubly happy when my 2 year old gobbled them up. Trust me, that's a huge compliment :)

Ingredients:

Raw bananas - 2 big ones

Mint leaves - a fistful 

Coriander leaves - a few

Green chillies -  2-3 or more according to taste, finely chopped 

Salt and black salt - according to taste

Chilly powder - 1 tsp

Jeera powder - 1 tsp

Garam masala - 1 tsp

Fennel seeds-1 tsp

Dry mango powder (amchur) or amla powder - 2 tsp. ( I try using amla powder as it is healthier than amchur)

Oil for frying

Way to go:

1. Cut bananas into half. Pressure cook in a little water. Make sure that they don't get overcooked or mushy. But don't undercook them either. I figured out that 2 whistles in a pressure cooker would be optimal. 

2. Let them cool. Peel. 

3. Mash them well with hand or a masher. Add all the spices. 

                                        

4. Mix well and make round balls. Put them in the fridge or freezer for a while. 

5. Heat oil. Test the temperature by dropping a little lump of this mix. If it dances in oil, it's ready.

6. Fry all the koftas till they are crispy and golden brown. Don't forget to put them on brown paper or paper napkin to absorb some of the oil. Serve hot with ketchup or a green chutney. 

I got this lovely spoon from my Mom. She got a set for herself but as it happens with Mom's stuff, you can just grab things you like!"A pinch of patience" isn't enough for me - I want oodles of it when cooking!

Tips:

1. If you feel that the mix has become too mushy or if koftas break during frying, add gram flour and mix it nicely again.

2. Keeping koftas in fridge before frying helps making them firm and easier to fry. 

3. You can also shape this mix as patties/cutlets and shallow fry in a pan.