Preparation time:30 mins
Cooking time : 20 mins
Serves: 4
Recipe Ingredients:

250g raw bananas
200g potatoes
200g tomato puree
4 cloves
1″ cinnamon stick
2-3 green cardamom
2tsp cumin seed
3tsp pepper corns
1 tsp Ginger paste
1tbsp ginger juliennes
3 green chillies
1tbsp desi ghee (clarified butter)
Sendha namak(Rock salt)


Boil the raw bananas and the potatoes till done. Peel the raw bananas and the potatoes. Mash the two together and add rock salt to taste and mix well it should be smooth like a dough. Divide the mixture into 12 parts and roll into smooth balls deep fry the balls in hot oil or desi ghee and set aside. Dry roast the cloves, cinnamon stick, cumin seeds, pepper corns and cardamoms. Remove from pan and allow to cool slightly. Coarsely grind the spices. Heat the ghee and ad the ginger paste. Saute the ginger paste and add the tomato puree. Add half the ground spices and 1 cup water and bring to a boil. Simmer for 4-5 minutes. Add the ginger juliennes, remaining ground spices, slit green chilies. Season with rock salt and pour over the prepares koftas (raw banana balls). Serve hot.


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1 cup husked Black Gram split lentils (dhuli urad dal) 3 cups refined flour, 4tbsp Clarified butter + oil to deep-fry, a pinch of asafetida, 2 green Chilies (chopped), 1 inch piece of Ginger (chopped), 1tsp raw mango powder, 1tsp Garam masala, 1tsp Cumin seeds (coarsely powdered),½tsp Red Chili powder, 1tsp coriander powder, salt to taste


Wash the lentils well and soak in three cups of water for three to four hours. Drain and grind coarsely. Heat two tablespoons of oil in a frying pan, add asafetida, green chilies, ginger, Garam masala, mango powder, red chili powder coriander powder and cumin seeds. Mix well and add salt to taste. Add ground lentils. Mix and continue to saute for two to three minutes till mixture is dry.

Remove from heat and divide into 12-16 portions. Rub in the clarified butter and salt to taste into the flour. Knead into a stiff dough using water as required. Divide dough into 12-16 portions and roll into small balls. Flatten slightly and stuff a portion of the mixture. Shape into a ball and roll out into three-inch discs so that they are thinner around the edges and thicker in the center. Heat sufficient oil in a pan. When moderately hot, add a few kachoris. Continue to fry on low heat, turning kachoris once or twice till crisp and golden. Drain onto an absorbent kitchen paper. Serve hot with any pickle, chutney or sauce of your choice.

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