6 servings

Cooking Time

1 hour 15 minutes


  • Kachkola 400g (160g peels)
  • Salt 8g
  • Turmeric ¼ tsp
  • Water 450g
  • Potatoes 60g
  • Pumpkin 60g
  • Coconut 15g
  • Bori 6pcs
  • Shorshe 35g
  • Green chillies 2pcs
  • Water 100g
  • Dried red chilli 1pc
  • Kaalo jeere ¼ tsp
  • Salt 7g
  • Turmeric ½ tsp
  • Sugar 10g
  • Green chilli 1pc
  • Mustard oil 30g (25g for cooking and 5g for garnish)

Kachkola Khosha Chochchori is a type of chochchori made from the chopped peels of kachkola (green bananas/plantains). Bengalis consume all parts of the banana plant in one form or the other and green banana recipes are some of the most loved. Bengal, having seen devastating famines as well as the horrors of Partition, has had to be frugal and resourceful when it comes to food. Once you taste this kachkola'r khosha chochchori you will wonder why anyone would consider throwing away the peels when making a kachkola recipe! It is that delicious. So next time you're making green banana kofta (kachkola'r kofta) or kachkola'r torkari, remember to preserve the peels! We hope you give this easy green bananas recipe a try.

Recipe Notes


  1. Soak mustard in water for at least 2 hours or overnight.
  2. Divide each green banana into 5-cm chunks and set to pressure cook with salt, turmeric and water.
  3. Boil on medium heat for one whistle, then turn off the stove and let the pressure release naturally.
  4. Take the boiled bananas out and carefully remove the peels in one piece. Keep the boiled green banana for making kachkola'r kofta.
  5. Cut the peels against the grain into 5mm-wide strips. This produces smaller fibre strands that taste less fibrous while chewing.
  6. Cut potatoes into 1 cm-wide sticks.
  7. Cut the pumpkin into 1 cm-wide sticks.
  8. Grind the mustard into a really smooth paste with salt and green chillies. Take your time and do this patiently. The smoother your mustard paste, the better this is going to taste.
  9. In a korai or wok, heat mustard oil until smoking.
  10. Lower the heat and add the bori. Fry until light brown—about 20 seconds.
  11. Fry the pumpkin on medium high heat for 2 minutes and set aside.
  12. Temper the oil with kalo jeere (nigella seeds) and a dried red chilli.
  13. Add the potatoes and fry for 2 minutes on medium high.
  14. Add the grated fresh coconut and fry until golden.
  15. Next add the banana peels, the remaining salt and turmeric and fry on medium heat for 3 minutes.
  16. Add the sugar and stir for some time.
  17. Add the mustard paste and fry for 5 minutes on medium.
  18. Add sprinkles of water and keep frying until the raw smell of mustard goes away.
  19. Break the fried bori into shards, and add to the pan along with the fried pumpkin.
  20. Stir while occasionally sprinkling more water if it sticks to the pan. A chorchori is supposed to have a mishmash texture but the vegetables shold not turn to a complete mush.
  21. Finish with chopped green chillies and a drizzle of mustard oil.


  • Knife
  • Pressure cooker
  • Peeler
  • Kadai / wok
  • Khunti / spatula
Steel pressure cooker (induction-bottom)


Steel pressure cooker (induction-bottom)

4 L

Victorinox 7 inch santoku chef's knife

Victorinox 7 inch santoku chef's knife

Triply Stainless Steel 12-Inch Wok


Triply Stainless Steel 12-Inch Wok

12 inch

3.7 L


  • Grinder
  • Stove