A vegetarian twist on the classic Kola Urundai using raw banana, seasoned with a mix of spices and deep-fried to a crispy finish. This recipe involves pressure-cooking, mashing, and mixing with a flavorful blend, then shaping into balls for frying.
1: In a pressure cooker, add the plantain/raw banana along with salt and enough water to cover it. Pressure cook for 1 whistle on high heat. Allow the pressure to release naturally.
2: Peel the skin and then mash it using a masher/fork. It can be slightly chunky, and does not have to be a smooth mixture. Set this aside.
3: In a mixer, grind the fried gram to a fine powder. Set this aside in a bowl.
4: Heat oil in a pan. Add fennel seeds, cumin seeds, dry red chilli, shallots, garlic and curry leaves. Add salt and cook until the shallots start to turn golden brown.
5: Add turmeric powder and coriander powder. Saute for 1 minute.
6: Add the coconut, cook for 1 more minute. Add the coriander leaves and mix.
7: Add this to mixer and blend into a coarse mixture, without adding any water.
8: To a bowl, add the mashed raw banana and the prepared spice mixture together. Gradually add the fried gram powder, as needed, till you get a thick consistency.
9: Once evenly combined, roll into evenly sized balls (around 1 to 1 ½ inch).
10: Deep-fry on medium heat until crispy and golden brown. Serve as a starter/snack.
