Kanchakola Or Plantain Kofta Curry

Kanchakola Or Plantain Kofta Curry

Raw Banana is not edible without cooking. And there are not that much variety of cooking Raw banana in Indian cuisine. A few dishes are made with this fruit, such as chips, curry, cutlets or fritters. This plantain has less sugar & more starch than normal banana .

Few years back I shared "Kanchakolar/Plantain Shammi Kabab. Today I am going to share another recipe of Plantain, which will make this not so favourite fruit more delicious.I adopted this recipe from my Mother-In-law, who makes me to love Kanchakola by her cooking "Kanchakolar Kofta". This is a very famous & authentic Bengali recipe too.



4 serving(s)

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45 Minutes

30 Minutes



Cooking Level

Meal Type

North Indian

Ingredients of Kanchakolar Kofta Curry

Directions to make Kanchakolar Kofta Curry in steps


  • Making the Koftas :

    • Cut the whole Raw Banana from the middle, without peeling the skin, pressure cook the Raw Banana & Potato up to 2 whistles, and keep aside the pressure cooker for 15 minutes.
    • After 15 minutes open the pressure cooker, take the boiled banana & potatoes from the cooker and keep aside to cook down completely.
    • In the meantime make the "Bhaja Masala" by dry roasting¬† Cumin Seeds, Coriander seeds & Whole red chili, and ground them to make a coarse powder, keep aside. Now peel the skin of the banana & potato, & into a large bowl mash them without leaving any lumps.
    • In the same bowl, add chopped onion, chili, salt, sugar, bhaja masala and mix well. Now add Besan, but do not add all the besan at a time, add as required to make the soft but not sticky dough.
    • Divide the dough into equal portions. Apply some mustard oil on your palm, take each portion, roll into balls and slightly flatten each ball into a patty shape.
    • Heat oil in a wok, place the koftas on the hot oil and on a medium flame deep fry till they turn golden.
    • Place on a paper towel to use later.
  • Making the gravy:

    • Now take a non-stick pan and heat oil in it. Fry the Cubed potatoes till light brown and put them on a bowl.
    • Now add the cumin seeds and bay leaf to the oil. When the cumin seeds started crackles add the ginger garlic paste and fry for 2-3 seconds.
    • Now add the boiled and blended onion and some salt & sugar and fry till the onion becomes caramelized. In this time make a paste with turmeric powder, coriander, red chili powder and some salt.
    • When the onion started to change colour add the masala paste and fry till oil separates from the masala.
    • Add the blended tomato to the masala and fry for couple of minutes. Add the fried potatoes and mix with the masala very well. Now add 1 cup of warm water the pan and boil the gravy till potatoes are cooked.
    • When the potatoes will be cooked enough add the fried koftas and off the oven. Do not boil the gravy after adding the koftas. Sprinkle some garam masala & ghee and serve with rice or chapaties.

More Pictures to show the delicacy

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