Pressure cook kathal /Jackfruit/ Echor and potato with some salt until 2 whistles, Drain and keep aside.
Take a bowl and smash cooked kathal and potato then add into it chopped onion , 1 tsp ginger- garlic paste, 1 tsp green chili paste,1/2 coriander powder,1/2 tsp cumin powder, 1/2 tsp turmeric, 1/2 tsp red chili, and Kashmiri red chili powder, 1/2 tbsp Cardamom and Cinnamon powder, 3-4 tsp Besan, Chopped coriander leaves and salt to taste and mix it well.
Heat oil in a kadhai for deep frying. Make small balls out of the kathal mixture and deep fry then on medium-low flame till golden brown and crisp.
In another Kadhai heat, some oil add onion paste in it and saute it till golden brown then add ginger garlic paste and green chili paste and cook it till raw smell gone, now add all remaining masalas and tomato puree in it and mix it well add some salt to taste and 1/2 cup of water cook till oil separates from the masala.
Now add 1 cup of water bring it to boil then add the koftas in it and let it cook for 2 minutes at last add ghee mix it and cover the kadhai, switch off the flame and rest it for 5-10 minutes then serve it hot with your choice of chappati or rice. Note: You can shape koftas like tikkis and shallow fry them to avoid excess oil.