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Posted by on Dec 12, 2011 in Appetizers, Snacks, Vegetables | 1 comment

Kacha kolar Kofta/Chop/Tikka / Plantain Cutlet

Plantain/kacha kola is highly nutritious, good source potassium, vitamins A & C, high in fibre and carbohydrates.

kacha kolar chop


• 400 grams green plantain

• 1 medium sliced onion

• 1 teaspoon chat masala

• 2 chopped green chillies

• ½ teaspoon fried cumin powder

• 1 tablespoon chopped coriander

• 1 egg

• ½ cup bread crumbs

• Salt to taste

• Oil for deep fry

How to make:

1. Fry the sliced onion till it becomes golden and keep aside.

2. Boil the plantain with skin and after boiling peel the skin.

3. Take the flesh and mash it with all spices and salt.

4. Divide into 8-10 parts and shape those (cylinder, leaf or flat ball).

5. Break the egg and whisk it.

6. Deep each ball into egg butter and roll in bread crumbs.

7. Heat the pan with oil in medium high.

8. When oil is ready, fry it till it becomes gold brown.

9. Serve hot kacha kolar kofta/chop/tikka with your favourite sauce.



Rownak loves to cook bangladeshi food and share her bengali recipes on her cooking blog. Rownak is determined to introduce all the authentic bangladeshi cuisine to the world and let everyone realise what they were missing out! She is based on sunny Queensland (Gold Coast) in Australia. Rownak writes for a number of bangladeshi cooking blog.

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1 Comment

  1. khub bhalo hoiche ma . keep it up . ma

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