• Prep Time 12-15 minutes
  • Cook Time 20-25 minutes
  • Serving For 2 People
  • Difficulty Intermediate

Recipe Description

The Mughlas made use of every ingredient in their cooking and in the most unusual ways. This dish as the name suggests uses phal or fruit to make the kofta. Raw banana is combined with a few basic spices and deep-fried to make wonderfully tasty kofta.


  • Raw banana                                   2 no
  • Sendha namak(rock salt) to taste
  • Black paper                                    ½ tsp
  • Green Coriander                            1  Tbsp
  • Kuttu Flour                                     2 Tbsp
  • Water as required

 For Filling  

  • Coconut (Grated)                            3 Tbsp
  • Assaulted Nut                                 2 Tbsp
  • Sendha namak (rock salt) to taste
  • Green chili chopped                       1 nos
  • Coriander chopped                         1 Tbsp
  • Lemon juice                                    ½ nos
  • Oil for Deep Fry

For Gravy

  • Oil                                                2 Tbsp
  • Jeera                                             1 Tbsp
  • Tomato                                         4 no
  • Coriander powder                         1 ½ tsp
  • Red chili powder                           1 tsp
  • Jeera powder                                ½ tsp
  • Sendha namak(rock salt) to taste
  • Garam Masala                               ½ tsp
  • Turmeric powder                            ½ tsp
  • Kaju paste                                      ¼ cup
  • Cream                                            ½ cup



  • In a plate grate the boiled bananas, add sendha namak, black pepper, coriander chopped, kuttu ka atta and mix well.
  • Add little water and knead to soft dough and keep aside.

For Filling

  • In mixing bowl add coconut Grated , Assorted nuts, Sendha namak ,chopped green chilli chilli ,Chopped coriander, lemon juice and mix well.
  • Divide the dough into equal Portions and shape to make small balls.
  • Stuff The Filling in each koftas. and deep fry till golden brown.
  • Once the koftas turn brown and crisp Drain on absorbent paper keep aside .

For curry:-

  • Heat 2 Tbsp oil In a pan, add cumin seeds.
  • Meanwhile Add tomatoes to a blender and blend to a fine puree.
  • Cumin crackle .add tomato puree and cook for 6-8 min.
  • Add coriander powder ,red chilli powder ,cumin powder, salt,1/2 garam masala & turmeric powder mix it well and cook for 2-3 min.
  • As oil starts to separate from the mixture add cashew nut paste and cook for 3-4 mins.
  • Add cream and mix well.
  • When the gravy starts to bubble turn off the heat.
  • add chopped coriander leaves and mix well.
  • Take serving plate and spread gravy on bottom. And arrange koftas on top.
  • sprinkle some garam masala.
  • Garnish with fresh cream , chopped coriander & coriander sprigs.


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Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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