Plantain kofta recipe

INGREDIENTS:

1. Cooked plantain - 1
2. -- Fry and grind to paste --
   1. Finely chopped ginger - 1 teaspoon (tsp.)
   2. Finely chopped garlic - 1 teaspoon (tsp.)
   3. Finely chopped onion - 1/2 teaspoon (tsp.)
   4. Fresh shredded coconut - 3 teaspoon (tsp.)
   5. Finely chopped cashew - 2 teaspoon (tsp.)
   6. Roasted gram - 4 teaspoon (tsp.)
   7. Cinnamon stick - 1/2 inch
   8. Clove - 1
   9. Cardamom - 1
   10. Fennel seed - 1 teaspoon (tsp.)
   11. Dry chili - 3
   12. Black pepper - 1 teaspoon (tsp.)
   13. Cumin seed - 1/2 teaspoon (tsp.)
3. -- for Kofta mixture --
   1. Finely chopped onion - 1/2
   2. Chili powder - 1 teaspoon (tsp.)
   3. Coriander powder - 1/2 teaspoon (tsp.)
   4. Turmeric powder - 1/4 teaspoon (tsp.)
   5. Finely chopped curry leaf - 2 teaspoon (tsp.)
4. Oil - to deep fry.
5. Salt - as needed

PREPARATION:

1. Heat little oil and fry the ingredients under section "Fry and grind to paste" into golden brown and grind them into a fine thick paste by adding little water as possible.
2. Mash the cooked plantain.
3. In a pan heat 4 teaspoon (tsp.) of oil, now add the chopped 1/2 onion and sauté until onions turn translucent (golden brown). 
4. Now add chili powder, coriander powder, turmeric powder, salt as needed and sauté for 1 minute.
5. Now add the mashed plantain, ground paste and mix well. Make small balls out of the plantain.
6. Heat oil for deep frying. Deep fry the plantain Kofta balls to golden brown in moderate heat and serve.

NOTES:

1. Serve this with coffee or tea.