kacche Kele Ke Dahi Vade/ Raw Banana Dahi Vade

Raw banana is a very versatile vegetable. You can make chips from it and store them for snacks. You can also make raw banana curry, kebabs, tikki, koftas, rosti, or the Kayastha-special raw banana “machhli.”

Raw banana can also be used as a binding ingredient. For people who avoid potatoes, raw banana is an excellent alternative. During fasting, you can also make puris with raw banana by mixing it with singhara (water chestnut) flour or kuttu (buckwheat) flour. The puris turn out even better when raw banana is added to the dough.

Here, I have made raw banana dahi vadas, using arrowroot powder as a binding agent. You can also use singhara flour or amaranth flour. Technically, raw banana does not need any binding agent, but I like to add one for better texture and firmness.

These dahi vadas can add a special touch to your kitty party. You can prepare them for a day or two in advance and keep them ready.

Preparation Time:- 10 minutes 

Cooking Time:- 15 minutes 

Servings:- 4 to 6

Author:- Hem Lata Srivastava 

Ingredients for the Vadas:-

• 6 raw bananas
• Sendha namak / Lahori salt / rock salt, to taste
• 1 tsp red chilli powder
• 2 green chillies, finely chopped
• 1 tbsp fresh coriander, finely chopped
• 1 tbsp singhade ka atta (water chestnut flour) or Araroot powder 
• Oil, for deep-frying

For Serving:-

• 2 tsp roasted cumin powder
• Red chilli powder, to taste
• ½ kg curd, whisked
• Salt, to taste
• 1 tbsp powdered sugar
• Imli chutney, as required
• Green chutney, as required

Method:-

• Wash, peel and boil the raw bananas until tender. Drain well and mash them.
• Add sendha namak, red chilli powder, chopped green chillies, coriander and singhade ka atta. Mix everything thoroughly to form a soft, well-combined mixture.
• Divide the mixture into equal portions and shape them into small, round vadas.
• Heat oil in a deep pan. Once hot, carefully fry the vadas in batches until they turn golden brown and crisp on the outside. Drain on a plate lined with paper towels.
• Whisk the curd until smooth. Add powdered sugar and a little salt, and mix well.
• Arrange the fried vadas in a serving dish and pour the sweetened curd over them. Let them soak for a few minutes.
• Garnish with roasted cumin powder and red chilli powder. Drizzle generously with green chutney and imli chutney.
• Serve chilled or at room temperature.

Notes:-

• If you are not making this for a fast, you can use gram flour (besan) or cornflour.
• You can also serve it as a snack.
• You can boil the bananas with the skin on, then peel the skin and use the bananas.
• The banana skins can be shallow-fried with soaked rice paste and spices and served as a starter.