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Raw Banana Vadas

Deep Fried, Batter coated mashed bananas and vegetable cutlets.

Course Appetizer, Snack
Cuisine Indian
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
Author Manaswee

Ingredients

  • 4 nos Green Raw Bananas, medium sized
  • 1/2 Cup Finely Chopped Onions
  • 1/2 Cup Finely chopped Green Capsicum
  • 1/2 Cup Grated Carrots
  • 2 Tbsp Chopped Coriander leaves
  • 1/4 Cup Grated fresh Coconut This is optional
  • 1 1/2 Tsp Kashmiri red chilli powder
  • 1 Tsp Roasted Cumin (jeera) powder
  • 1/2 Tsp Turmeric powder
  • To taste Salt

For batter

  • 1 1/2 Cup Besan
  • 2 Tbsp Rice flour For extra crispy outer covering
  • 1 Tsp Kashmiri red chilli powder
  • 1 Tsp Ginger paste
  • 1 Tsp Garlic paste
  • 1 Tsp Green chilli paste
  • To taste Salt
  • 1/2-3/4 Cup Water
  • For frying Oil

Instructions

  1. Peel and wash the raw bananas and boil them in a pressure cooker with salt and pinch of turmeric. After 1 whistle, simmer the flame for 2-3 minutes and then switch of the flame. After the steam is completely released, strain the water and let the boiled bananas cool down.

  2. In a large mixing bowl, mash the boiled bananas. Add the chopped onions, capsicum, grated carrots and coconut along with kashmiri red chilli powder, roasted cumin powder, salt and corriander leaves. Mix all the ingredients well.

  3. Shape the vadas into small balls and flatten them a bit. The thickness should be about 0.5-1inch.

  4. For the batter, mix the besan, rice flour, Kashmiri red chilli powder and salt together. Add the ginger, garlic and green chilli paste to the mix and make a batter using water. The consistency of the batter should neither be thin nor very thick. 

  5. Heat oil in a frying pan. Dip the banana tikkis in the batter and fry them till golden. Take them out on the kitchen towel or paper napkin to get rid of excess oil.

  6. Serve the hot and crisp raw banana vadas with your favourite chutney or sauce