Kele ke phool ke vade

                                              KELE KE PHOOL KE VADE [ BANANA FLOWER ]

INGREDIENTS

• Banana flowers finely chopped – 1 ½ cup
• Chana dal – 1 ½  cup
• Green chilli 4 or as per taste
• Asafoetida – a generous pinch
• Ginger grated – 1 tsp
• Finely chopped coriander leaves – ¼ cup or more / less
• Rice flour – 1 tbsp
• Salt to taste
• Oil for deep frying
• Fennel seeds – 2 tsp
• Finely chopped onions – ½ cup

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

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

PREPARATION

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

METHOD

Mix the onions + asafoetida + grated ginger + salt + coriander leaves + rice flour with the dal paste .

Squeeze nicely the excess water from chopped banana flowers and add it .

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

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

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