Among the many kolagach (banana plant) products Bengalis have thought to turn into delectable food items, kachkola’r kofta (raw banana kofta) remains an eternal favourite. Kanchkola’r kofta are delicately spiced, deep-fried raw banana fritters. Boiled kachkola are mashed with boiled potatoes, onion paste, ginger, green chillies, and a host of dry spices including bhaja masala, which gives the koftas their distinctive flavour. A little maida (all-purpose flour) binds everything together. This mixture is then portioned, shaped into discs, and dropped in hot oil.
We like to fry our kachkola’r boras until they are dark brown in colour (as opposed to golden brown). This leads to richer, better tasting koftas, which also don’t break as easily once introduced to the curry. This brings us to the second part of the recipe-the kachkola jhol/dalna. This raw banana or plantain curry is hot, gingery, and slightly sweet. The addition of grated coconut gives the curry body in addition to a nice texture.
These green banana koftas, once fried and completely cooled, freeze very well. We usually make a large batch and freeze half for up to 30 days. Be sure to store them in an airtight box or bag. The day before you want to make the curry, move them from the freezer to the fridge and let them defrost slowly. Oh, and also do not discard the green banana peels while making this kachkola recipe, as you could turn them into a delicious, fiery khosha chachchari.
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