Kele ke phool ke vade

KELE KE PHOOL KE VADE [ BANANA FLOWER ]

INGREDIENTS

CLEANING AND CHOPPING THE BANANA FLOWER . [ a big task ]

Before you start ,rub oil on your hands.
Open each petal and remove the florets .
Take each flower and separate the parts as shown in the image below .[a petal with plastic texture called the calyx and the pistil ]
Dispose these 2 parts and collect the rest.
In the centre you will find a cone shaped part which can be had raw or chopped together with the florets.
As you go towards the internal part there will be no need to dispose these 2 parts as they will be very tender .
Bunch the florets and chop it finely, immediately put in water or butter milk or it will blacken .

PREPARATION

Clean ,wash and soak the chana dal for 3 to 4 hrs.
Drain the excess water and grind it with chilli + ginger + garlic+ fennel seeds + jeera into a coarse paste and not fine . [ don’t have to add water while grinding ]

METHOD

Mix the onions + asafoetida + salt + coriander leaves + curry leaves + chopped banana flower with the dal paste .

Mix well , the batter should be of thick consistency just like chana dal vada .

Heat oil in a deep frying pan.

Take a small portion of the dal mixture ,roll it into a smooth ball .

Place the ball on you palms and flatten it .[palm has to be slightly wet ]

Carefully drop the vada in the hot oil. [don’t overcrowd the pan ,just few vadas at a time ]

Fry till crispy and golden on both sides . [medium flame ]

Once done remove on absorbent paper .

Serve with coconut chutney or sauce or any chutney .

NOTES

With the chana dal you can also add 3 or 4 tbsp of urad dal.
Squeeze the excess water from the flower before adding or the paste will become loose.
Instead of banana flower you can use cabbage .

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Posted on September 27, 2016 at 4:49 pm

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