'Vazhaipoo' is the Tamil name for Banana Flower/Banana heart . This vegetable is filled with so many health benefits and is also referred to as the 'Happy Flower' as it has the qualities of improving one's mood ! Is'nt that interesting ?
I have been sharing a lot of Vazhaipoo recipes and this one is the easiest to make as all you need to do is , mix the flowers with besan /chick pea flour and fry them.
Delicious way of serving the banana flower and the quickest way too.
Vazhaipoo Pakoda :
Preparation time : 10 minutes
Cooking time : 15-20 minutes
Serves : 4
1 cup = 250 ml cup
2 cups Vazhaipoo/banana flower/ Khele ka Phool / Mochar ( cleaned , no need to chop)
1 cup besan / kadalai maavu/chick pea flour
2 tablespoons rice flour /arisi maavu/chawal atta
1 teaspoon red chilli powder/milagai thool ( I used Kashmiri red chilli powder, adjust spice according to taste)
1/4 teaspoon dhania powder /coriander powder /malli thool ( optional)
1/4 teaspoon turmeric powder/manjal/haldi
1 teaspoon fennel seeds /saunf/sombu
pinch of asafoetida/perungayam /hing
salt to taste
oil to fry
1. Add the flour, spice powders, salt and mix well.
2. Clean the banana flowers( click here to learn the way to clean the flowers).
Chef tip : The last few layers of the banana flowers are too tender and does not need cleaning. You can use them straight away to make these fritters.
3. Add the banana flowers into the pakoda flour mixture and just sprinkle water so that they bind and stick to each other.
Chef tip : Do not add too much water , then you will get bajji and not crispy pakoda. Refer to the pictures for the right consistency.
4. Heat oil in a pan/kadai for frying.
5. Take 2 teaspoons of the hot oil and pour it over the pakoda batter and mix well.
6. Using a spoon or your hand, drop small portions of the batter into the oil carefully.
Chef tip: Before you start to fry always check the temperature of oil, by dropping a small piece of the batter. If it instantly sizzles and rises up, you are ready to fry the rest.
7. Fry both sides uniformly over low/medium heat and drain them in a kitchen towel/tissue paper.
Chef tip: If the pakoda is browning too fast, it indicates that your oil is too hot. Switch off gas for 2-3 minutes and then restart frying over low flame.
Serve your Vazhaipoo Pakoda along with sauce/ketchup or your choice of chutneys. I served them as a tea time snack.