Vazhakkai kola urundai | Raw banana kofta recipe
Vazhakkai kola urundai known as banana kofta is a deep-fried snack recipe prepared with green banana and has a crispy outside and soft inside texture.
These vazhakkai koftas are completely vegetarian and a delicious replacement for chicken koftas. Being a gluten-free, dairy-free and vegan food, this banana kofta is a suitable snack for many picky eaters.
To get a perfect vazhakkai kola urundai please follow the tips carefully and watch the making video.
Green bananas are very healthy and cheap as well to make it a complete meal. Raw banana is a tasty vegetable too and used in various other delicious recipes like vazhakkai podimas, vazhakkai varuval, banana cutlet and vazhakkai bajji.
Compared to ripe banana, raw banana has lots of fiber content. Yellow banana is high in sugar whereas green banana is high in starch. Moreover, bananas are a very good source of potassium, vitamin B6 and vitamin C.
Include green bananas moderately in your regular food for a healthy gut and good digestion.
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Vazhakkai kola urundai | Raw banana kofta recipe
Ingredients
Ingredients:
- 2 medium-size Raw bananas
- 2 tbsp coconut (grated)
- 6 shallots (or ¼ cup onion)
- 1 inch ginger
- 7 garlic pods
- 6 green chillies
- Few curry leaves
- ½ tbsp fennel seeds
- ¾ tsp salt (as needed)
- 1 pinch asafetida
- ¼ tsp chilli powder
- ¼ cup fried gram (approx. +1 tbsp as needed)
- 1 cup chopped coriander leaves
- Oil to deep fry
Instructions
Preparation:
- Keep all the ingredients ready. Powder fried gram and grate coconut before starting.
- Wash raw bananas and cut them into half.
- Take the raw banana in a pressure cooker and add water, cover and cook for just one whistle. Alternately you can cook in a pan covered with a lid for five to seven minutes on high. Check the texture and switch off when 3/4 the done. Bananas should not become mushy or overcooked.
- Release pressure, drain the water and peel away the skin.
- Shred well or grate the half-cooked banana and keep aside.
Recipe:
What to grind to make koftas:
- Take a mixer jar, add fennel seeds, ginger, garlic, onion, green chillies, curry leaves and grated coconut.
- Give a quick pulse and add grated half-cooked vazhakkai.
- Grind into a paste without water and take the mixture in a mixing bowl.
- Add salt, asafoetida, chilli powder and chopped coriander leaves.
- Now add fried gram flour gradually and mix everything together well.
- Add only the required amount of fried gram flour to make the kola mixture thick and holdable.
How to fry vazhakkai koftas:
- Apply oil in palms and make small kofta balls and keep ready.
- Heat oil to medium-high temperature to deep fry the kola urundai balls.
- Fry in medium-high temperature for around 4 minutes and stir to flip the koftas.
- Wait until all the sides become golden brown color and remove from the oil.
- Serve hot with mint chutney or tomato ketchup.
Video
Notes
1) Use only the required amount of fried gram powder as too much-fried gram powder will make the balls disintegrate in the oil.
2) In addition to the above point, do not overheat the oil to avoid burning the kola balls.
3) Finally while boiling the bananas, be watchful and cook only until they are half cooked. Overcooked vazhakkai will become mushy and we cannot shape the koftas.
Nutrition
Preparation:
- Keep all the ingredients ready. Powder fried gram and grate coconut before starting.
- Wash raw bananas and cut them into half.
- Take the raw banana in a pressure cooker and add water, cover and cook for just one whistle. Alternately you can cook in a pan covered with a lid for five to seven minutes on high. Check the texture and switch off when 3/4 the done. Bananas should not become mushy or overcooked.
- Release pressure, drain the water and peel away the skin.
- Shred well or grate the half-cooked banana and keep aside.
Recipe:
What to grind to make koftas:
- Take a mixer jar, add fennel seeds, ginger, garlic, onion, green chillies, curry leaves, and grated coconut. Also, add grated coconut into the mixer, give a quick pulse.
- Add grated half-cooked vazhakkai with salt, asafoetida and chilli powder.
- Grind into a paste without water and take the mixture into a mixing bowl.
- Add chopped coriander leaves.
- Now add fried gram flour gradually and mix everything together well.
- Add only the required amount of fried gram flour to make the kola mixture thick and holdable.
- Apply oil in palms and make small kofta balls and keep ready.
How to fry vazhakkai koftas:
- Heat oil to medium-high temperature to deep fry the kola urundai balls.
- Fry at medium-high temperature for around 4 minutes and stir to flip the koftas.
- Wait until all the sides become golden brown color and remove from the oil.
- Serve hot with mint chutney or tomato ketchup.
Tips:
1) Use only the required amount of fried gram powder as too much fried gram powder will make the balls disintegrate in the oil.
2) In addition to the above point, do not overheat the oil to avoid burning the kola balls.
3) Finally, while boiling the bananas, be watchful, and cook only until they are half cooked. Overcooked vazhakkai will become mushy and we cannot shape the koftas.
