Vaarzhaikkai
Equipment
- Bowl
- Kadhai
- Heavy-based Pan
- Slotted spoon
- Kitchen Paper
- Paper towel
Ingredients
- 3 Bananas raw
- 150 g Gram (Chickpea) flour (1 cup)
- 1 teaspoon Rice flour
- Asafoetida Pinch of
- 1 teaspoon Ajwain seeds
- 1 teaspoon Chilli powder coarsely ground
- Curry leaves few, chopped
- Vegetable oil for deep-frying
- Salt
- Tamarind & Coriander Chutney to serve
Instructions
- Peel the bananas and cut into vertical thin slices.
- Put the flours, spices and curry leaves in a bowl.
- Season with salt.
- Mix in enough water to make a thick batter of pouring consistency.
- Heat enough oil for deep-frying in a kadhai or deep, heavy-based pan to i8o°C/35o'F, or until a cube of bread browns in 30 seconds.
- Working in batches, dip each banana slice in the batter and then carefully drop into the hot oil.
- Deep-fry for 3—4 minutes, or until golden brown.
- Remove with a slotted spoon.
- Drain on kitchen paper (paper towels).
- Serve hot with Tamarind and Coriander Chutney.
Video
Nutrition
Serving: 4gSodium: 33mgCalcium: 23mgVitamin C: 8mgVitamin A: 220IUSugar: 15gFiber: 7gPotassium: 644mgCalories: 233kcalSaturated Fat: 1gFat: 3gProtein: 10gCarbohydrates: 43gIron: 2mg
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