Plantain Vada Recipe

Crispy and spicy plantain Vada's can be served as a starter or with southindian meals.

Recipe Video posted On Youtube English Channel 😉

 

Ingredients:
2 Medium Plantains (Approx 1 1/2 cups cooked)
1 Cup Roasted Bengal Gram
1 Medium Onion
1 Inch Ginger
4 to 5 Green Chilies
1 Inch Cinnamon
3 Cloves
2 Cardamom Pods
1/4 Tsp Fennel seeds
2 Sprigs Curry Leaves
5 Sprigs Coriander
5 Sprigs Mint
Salt to taste
Oil for frying.

Prep:

Add 2 to 3 cups water in a pot and bring it to boil on medium flame.

Wash the plantain, chop and remove the stem.

Add the plantain to the boiling water and cook until tender on medium flame.

Once the plantain is fork tender remove from flame and allow it to reach room temp.

Heat a wok on medium flame. Add the roasted bengal gram, constantly stir and dry roast until slightly golden. 

Transfer the roasted bengal gram to a plate allow it to cool.

Once the bengal gram has cooled down transfer to a mixer and grind to form fine powder.

Peel and wash the onion. Finely Chop and reserve the onion.

Remove the stems from chilies, wash and chop.

Peel, wash and chop the ginger.

Separate the coriander leaves and mint leaves from stem. Wash the mint and coriander well. Drain the mint and coriander in a colander, finely chop and reserve.

Method:

Peel and add the plantains to a mixing bowl or large plate. Break the plantain into pieces then start to mash it use a masher to mash and form a smooth dough.

In a mixer jar add fennel seeds, cloves, cardamom, cinnamon, 1/4 tsp mint, 1/4 tsp coriander, chilies and chopped ginger. Grind all the ingredients to form a coarse paste.

Add the masala paste to the plantain dough along with finely chopped onion, mint, and coriander knead until all ingredients are well combined.

Gradually add roasted chickpea flour and knead to form a semi tight dough.

Place a wok on medium flame add enough oil for deep frying.

Divide the dough and add salt to one portion of the dough and knead well. Form uniform lime size dough balls. Flatten with your palms and gently drop the plantain patty in hot oil.

Allow the plantain to fry for a minute on one side then gently flip and fry on the other side. Keep flipping the patty every minute and fry it until golden. Drain the plantain vada from hot oil and place it on a plate lined with kitchen towel.

Serve the plantain vada hot with chai and enjoy!