Name: Vazakkai Vada (Raw Banana Vada) recipe by Amrita Iyer at BetterButter
Prep time: 50 min
Cook time: 10 min
Total time: 60 min
Yield: 12
Ingredients: 4 Raw bananas - peeled and pressure cooked till fork tender; 1 Big potato - peeled pressure cooked till fork tender; 2 Medium onions - peeled and chopped finely; 3 Green chilies - chopped finely; 1 tsp Turmeric powder (haldi); 1 tsp Cumin powder (jeera); 2 tsp Coriander powder (dhania); 2 tsp Salt; 1 tsp Chili powder; 4 tbsp Oil; To serve: onion rings tossed in salt and lemon juice

ABOUT Vazakkai Vada (Raw Banana Vada) RECIPE

Raw Banana is called Vazakkai in Tamil and this recipe is an old and almost forgotten one which used to be made in the beautiful city of Ooty. An octogenarian who ran a small tea and snack stall gave me this information while I was sipping a hot cup of the most delicious tasting Orange Pekoe variety freshly sourced from the lush tea gardens. She told me that as Bananas did not grow in the cold climate, they were sourced from the city of Coimbatore - the nearest Tamil Nadu Banana growing region as early as the 1950s - 70s. They were carefully preserved - the ripe ones in jaggery syrup and the raw ones were boiled, mashed and refrigerated. I fell in love with this Vada at the first bite - It was piping hot from the frying pan, crispy on the outside and soft and flavourful with a whole burst of flavors in the mouth. This Vada is so easy and delicious.

Ingredients Serving: 12

4 Raw bananas - peeled and pressure cooked till fork tender
1 Big potato - peeled pressure cooked till fork tender
2 Medium onions - peeled and chopped finely
3 Green chilies - chopped finely
1 tsp Turmeric powder (haldi)
1 tsp Cumin powder (jeera)
2 tsp Coriander powder (dhania)
2 tsp Salt
1 tsp Chili powder
4 tbsp Oil
To serve: onion rings tossed in salt and lemon juice

Instructions

Put the cooked raw bananas and potatoes in a large bowl and mash very well with a potato masher, till no lumps remain. Heat 1 tbsp oil in a pan and add the chopped onions and green chilies.
Sauté till onions become tender and add the mashed raw bananas and potatoes. Add the dry masalas - cumin, coriander, chili powder and salt and mix well. Add 2 tsp oil if the mixture becomes very dry.
Mix well and taste for salt. And put it on a plate to cool down.
After it cools to room temperature shape the mixture into evenly shaped round vadas. Heat the remaining oil in a frying pan and shallow fry each vada for at least 5 minutes on medium flame. Take 2-3 minutes per side.
If you are frying it on the medium flame, each side would be crisp and delicious with a lovely soft centre.
Remove into a serving plate and serve hot with the prepared onion rings and any chutney of your choice or tomato ketchup.

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