Bengali Kacha Kolar Kofta | Raw Banana Vegetarian 'Meatballs'
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
For the koftas
  • Raw banana – 2, medium sized
  • Bengal Gram flour (besan) – 2 tbsp
  • Whole wheat flour (atta) – 1 tbsp
  • Ginger paste – 1 tsp
  • Garlic paste – 1 tsp
  • Salt to taste
  • A splash of oil plus lot for deep frying
For the gravy/sauce
  • Potato – 2, medium sized
  • Green cardamom – 4
  • Cloves – 3 or 4
  • Ginger paste –1 tsp
  • Garlic paste – ½ tsp
  • Turmeric powder – ½ tsp
  • Red chilli powder – ¾ tsp
  • Cumin powder – 1 tbsp
  • Oil – 2 tbsp
  • Sugar – 1 tsp
  • Salt to taste
  1. Peel the raw bananas trimming out both the ends and cut each one into two pieces. Boil or pressure cook the bananas using 2 cups of water and a pinch of salt until they are quite soft. If using a pressure cooker, on an average 3 to 4 whistles will do, though I checked it after 2 whistles and it needed 2 more to get that right softness. Overcooking may make the bananas soggy. So keep an eye!
  2. Once done, take out the boiled bananas into a big bowl or plate. Let them cool down completely.
  3. Once cool enough to touch, add all the ingredients for the koftas with the boiled bananas and combine them thoroughly with hand until you get sticky dough like consistency. You can use a potato masher also, but ultimately you would have to use your hands while making the koftas. So better start early! ;)
  4. Heat enough oil in a deep wok. Moisten your palms a little and scoop out a little amount of mashed banana dough, roll into a ball and tip into the hot oil. Do as many possible. Fry them on medium-high heat until dark brown.
  5. Take out from the oil and put on a tissue paper to absorb excess oil. Once all the koftas are fried, pour out the excess oil from the wok keeping only around 2 tbsp for the sauce/gravy.
  6. Cut the potatoes into small cubes. Wash and Keep aside.
  7. When the oil is hot, temper it with cardamoms and cloves. Sauté for few seconds and then add the cubed potatoes. Fry the potatoes till brown.
  8. In a small bowl, mix ginger paste, garlic paste, turmeric powder, red chilli powder and cumin powder with 4 tablespoons of water and make a thick paste.
  9. When the potatoes turn brown, add the spice paste and sauté it on high heat till the water evaporates and the oil starts separating from the spices.
  10. Now add around 3 to 4 cups of water and bring to boil. Adjust the water as per your liking but do keep in mind that the koftas will absorb a lot of water when added to the gravy leaving the dish dry if there is not enough water.
  11. Add sugar and salt to taste. Cover and cook till the potatoes are soft.
  12. Drop the koftas into the gravy and give a good boil for couple of minutes. Remove from heat and serve delicious kacha kolar kofta with plain basmati rice. Enjoy!
Recipe by Flavor Quotient at