Kacha Kolar Roshbora

10 March 2015

Kacha Kolar Roshbora

Kacha Kolar Roshbora

10 March 2015
Prep Time
5 min
Cook Time
4 Person

Plaintain or Kacha Kola in Bengali is a popular vegetable in Bengal as it grows in abundance and as I had mentioned in my earlier posts we basically eat or use a banana plant from top to bottom. I am not sure about the root though. Plantain is a very popular vegetable in Africa as well. Now, don’t ask me which country in Africa, I know it’s a large continent and I know I am generalizing. Well my knowledge is limited on the subject to the extent that I have a World Cookbook and there is a section called Africa in which there are lots of recipes with plantain and banana.

Plantain boiling has been a little tricky for me, as I pressure cook it and always turn out to overcook. But today I found a fantastic video on how to boil Plantain by a Haitian lady on her Youtube channel called “Thereturnable” . Click on the link to see the video. I found it adorable not to mention very useful. I used the technique and ended up with perfectly boiled plantains and perfect dumplings.

It is called Roshbora. Rosh meaning curry and bora is dumpling. Similar to kofta-curry but in bengali taste.


Utensil/ Appliance

A large frying pan and a very small frying pan if you like. I use small deep pan to deep fry things so that I use less oil and waste less as well, since I don’t reuse deep fried oil.


Plantain (Kacha Kola): 2 pieces

Egg: 1 boiled and chopped

Green chillies: 1 or more finely chopped

Potato: 3 medium, peeled and halved (try to keep the potato and the dumpling size same)

Gram flour: 1 1/2 tbsp

Onion: 1 medium size, half sliced and half finely chopped

Spice mix: 1 tsp garlic paste + 1 tsp ginger paste + 1/4 tsp turmeric + 1/4 tsp cumin pwd + 1/4 tsp chilli pwd + 1/4 tsp garam masala pwd + 1/2 tsp salt

Garnish: 1/4 tsp cumin seeds + 2 clove + 1/4 inch cinnamon + 1 cardamom ground to powder

Oil: 1 tbsp + for deep frying


To boil the plantain cut off the ends, make a slit on the skin lengthwise then cut them in half. Bring plenty of water to boil adding 2 tsp salt. Then add the plantains. Should never add plantain in cold water as it will get dark. Boil it for 25-30 minutes to get the perfect softness. Once done mash it with the chopped onions, gram flour, salt & green chillies. Make small balls the size of ping pong. Make a dent and then fill up with 1/2 tsp of chopped boiled egg and close again to return to ball shape. Deep fry in a frying pan till well browned. Drain them on kitchen paper and keep aside.

While you are boiling the plantains heat the oil in the large frying pan and prepare the curry. Add the potatoes and the sliced onions and fry for few minutes. Add all the spices and fry till the oil separates. Then add 1cup of water, bring to boil then simmer under cover till potatoes are cooked. Add the dumpling to the curry and cook for further 5 minutes. The dumplings will soak up water, therefore add more water if required to get a light curry. Serve hot garnished with the powdered spices. Good to eat with rice as well as roti. Or even have it by itself.