Vazhaipoo Vadai – Banana Flower Fritters 印度脆炸香蕉花小饼

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My first attempt of making these vazhaipoo vadais was successful!! 🙂 These are my favorite anytime either as a sidedish for lunch or just having it as a tea time snack. This is ammas version of making vazhaipoo vadai, you can check out another version with chana dal like masala vada. I love both versions as I love vazhaipoo in any form.

How to Clean Vazhaipoo (Banana Flower) :

用料

Chopped Cleaned Vazhaipoo	1 medium sized (1 cup)
Pottukadalai powdered	3 tbsp
Finely chopped onion	1 big sized(1/3)
Ginger Garlic Paste	1 tsp
Fennel Seeds powdered	1 tsp
Turmeric powder	1/4 tsp
Red Chilli powder	1 tsp
Curry leaves	2 tsp
Coriander leaves	2 tsp
Rice flour	1 tbsp
Salt	to taste
Oil	for deep frying

Vazhaipoo Vadai – Banana Flower Fritters 印度脆炸香蕉花小饼的做法

Clean vazhaipoo, chop it sure cook for 1 whistle with water till immersing level and turmeric powder. Drain water w it to cool down.
Squeeze the water transfer to mixer and grind it to a semi fine paste.
Now in a bowl add vazhaipoo paste,chopped onions, fennel seeds powder,coriander leaves, curry leaves,pottukadalai powder, red chilli powder, rice flour. Mix well and make small patties / vadai shapes and keep can also refrigerate the patties for 10mins to avoid the vadais drinking much oil.
Now in a bowl add vazhaipoo paste,chopped onions, fennel seeds powder,coriander leaves, curry leaves,pottukadalai powder, red chilli powder, rice flour. Mix well and make small patties / vadai shapes and keep can also refrigerate the patties for 10mins to avoid the vadais drinking much oil. How to make maa vathal - Step3
While you shape the vadas, heat the oil in a kadai. Put a small pinch of dough into the oil if it raises immediately then the oil temperature is just the vadais (may be 2-3 at a time) in oil and flip both the sides and cook till nicely browned and is the vadais in medium n in tissue paper.
Crispy and yummy vadas ready, Serve hot with chutney or ketchup.

小贴士

My Notes:

   You can use the same ingredients and method for senaikelangu/yam vadai(only difference is you dont need to pressure cook it, instead you have to saute it before grinding to a paste) to avoid itching.
   Make sure that the mix is not too dry then your vadais would be hard. Do not add more potukadalai and rice flour than the above mentioned quantity.
   Cook in medium flame else it will not get cooked inside.
   Drain water completely from vazhaipoo, squeeze to remove excess there is moisture in the dough then the vadais will drink more oil.
   Also squeeze onion to remove water then add it to the mixing bowl.
   I fried few vadais for clicking and refrigerated the rest for later use.
   Grinding vazhaipoo is optional but it will help holding shape else it will start spreading out in oil.
   Add salt and onion just before frying the vadais else it will leave out water.