1 big bunch of coriander (about 1 cup after removing the stalks)
Start with cutting off the top and tail of the plantain. Slice it in three pieces and pressure cook the two plantain with a little salt for 3-4 whistles. Boil a potato till cooked through. Remove the skin and mash the plantain together with the potato till no clumps remain,
Dry roast the chickpea flour till nutty and slightly brown. Let it cool down.
Grind the green chillies + ginger and coriander together to form a paste. Now add the paste, roasted chickpea flour , chopped onions and all the ingredients to the mash. Mix it thoroughly till everything is mixed.
Make small spheres from the dough about the size of ping pong balls. Keep in fridge till needed ( 30 mins mandatory).
When ready to eat, heat up enough oil to deep fry. Once the oil is heated (just starts to smoke), lower the heat. On medium low heat gently add 3-4 kofta at a time and fry them for 4-5 mins till cooked through and golden brown.
Drain on tissues and serve hot with salad and ketchup!