Kachhe kela Ke kofta

 Ingredients-

Raw banana )kaccha kela -5

Gram flour/besan/chickpea flour -2 tablespoons

Corn flour-2 tablespoons
Chopped onion- 1 large

Chopped tomatoes 2 medium size
Garlic paste-2 tablespoon

Chopped green chilli-2  tablespoons

Chopped ginger -2 tablespoons
Kasoori methi 1/2 tablespoon

Kishmish/raisin-25 to 30 
Bay leaf-2
Red chilli powder-1/2 tablespoon
Turmeric powder-1/2 tablespoon
Cumin powder -1 tablespoon
Black pepper-1/2 tablespoon
Coriander powder-1/2 tablespoon

Mava/Kiya -4 tablespoons
Salt to taste
Oil for cooking
Method-

• Heat a pan add 3 tablespoons gram flour/besan and roast it on medium flame.Remove it and keep aside.
• Take a pressure cooker add 5 to 6 raw banana,salt,a little bit oil and 1/2 cup water and cook for 3 to 4 whistle.
•  Remove it from cooker and let it be cool.
• Peel them.
•  Mash raw banana in a large bowl then add 2 tablespoons roasted gram four ,2  tablespoon corn starch,mava,red chilli powder, garlic paste,salt, chopped coriander leaves, chopped green chilli, chopped ginger, cumin powder,a little bit hot oil ,mix it 
• Take some part of mixture and press it then stuff kishmish and make a smooth ball.
• Heat oil in kadahi and deep fry kofta on medium flame.
• Drain it and keep aside.
• Heat oil in kadahi add bay leaf , fenugreek  seed.Let  them crackle then add chopped onion and stir until it get golden brown. Further add garlic paste and saute it .
• Add tomatoes puree and stir it for few minutes.
• Add cumin powder,coriander powder,red chilli powder,turmeric powder,black pepper powder,salt and a little bit of water and saute until oil start to separate from spices then add mava and mix it .
• Add kasoori methi and stir it.
• Add required amount of water in it and boil it for 2 minutes then add koftas.
• Garnish with chopped coriander.
• Serve hot with chapati.