vazhaipoo kabab

Vazhaipoo kabab recipe, Banana blossom kebab

Vazhaipoo kebab/ Banana blossom kabab is a very flavorful, delicious, slightly spicy and healthy veg kabab prepared with banana blossom, chana dal and freshly ground spices tawa cooked to perfection. Vazhaipoo/ Banana blossom is a healthy addition to our diet and mostly people don’t like it due to its taste so adding it such snack/ appetizer recipes will help both kids and adults relish it and get its benefits. I earlier posted few recipes with vazhaipoo/ banana blossom like this:

which was super hit in the blog and was more interesting readers told me. I was super bored of making/ eating kabab with meat/ paneer/ soya/ basic veggies so thought to make it with Vazhaipoo/ banana blossom and it tasted super yum. Speaking about soya kabab, will be posting it in coming weeks. About vazhaipoo kabab no one will even recognize it until it is mentioned, trust me. 
banana blossom kebab

As I have mentioned in my earlier post patience is the key when dealing with banana blossom, but the benefits we get from consuming it are umpteen so do try recipes with banana blossom/ vazhaipoo when you have enough time. I cleaned the vazhaipoo/ banana blossom the before night to save time, once cleaned you can refrigerate it in plastic cover and it will be remain good for 2 days max. Do try this recipe and let me know how it turned out for you!! So let’s get to the making of banana blossom/ vazhaipoo kabab!!

vazhaipoo kabab

Vazhaipoo kabab recipe, Banana blossom kebab
Serves 3
Print
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Ingredients
  1. 1. Vazhaipoo/ Banana blossom – ½ cup (chopped finely)
  2. 2. Chana dal/ Kadalai paruppu – ¼ cup (soaked)
  3. 3. Onion – 1 (small sized)
  4. 4. Green chili – 1
  5. 5. Ginger garlic paste – ½ tsp
  6. 6. Besan/ Gram flour – 2 tbsp
  7. 7. Mint – 3 tbsp (chopped)
  8. 8. Salt – to taste
  9. 9. Oil – 3 tbsp +1 tsp
To roast and grind
  1. 1. Dry red chili – 1 to 2
  2. 2. Cloves – 2
  3. 3. Cardamom – 1
  4. 4. Cinnamon stick – ¼
  5. 5. Coriander seeds – ½ tsp
  6. 6. Cumin seeds – ¼ to ½ tsp
Note
  1. * 1 cup = 235 ml
Instructions
  1. Heat a pan and dry roast in low to medium flame dry red chilli, cloves, cardamom, cinnamon stick, coriander seeds and cumin seed/ jeera until aromatic. When spices gets roasted well and aromatic put off the flame and keep it aside.
  2. Heat 1 tsp oil in a pan, to it add chopped onion and saute well. When the onions look sauteed add ginger garlic paste. Saute well.
  3. When the onions look sauteed add chopped vazhai poo/ banana flower. Saute for a minute. Now add turmeric powder and saute well for few seconds.
  4. Now add soaked chana dal and salt. Saute well in medium flame for 4 to 5 minutes until combined. When done put off the flame and keep the mixture aside to cool down.
  5. Now in a blender, add the roasted ingredients and grind it to fine powder. Now in the same blender add the cooled vazhaipoo/ banana blossom mixture and grind it fine dough without any water. Transfer the mixture to a bowl.
  6. Now to the vazhaipoo/ banana blossom kebab mixture add chopped mint and besan. Mix it well.
  7. Now pinch a small portion of the mixture and roll it into a ball, then flatten it gently by placing it between 2 palms. This is basic shape.
  8. (You can also use any shaped cutter/ mold to shape your mixture. Repeat the process till all the mixture is complete.)
  9. Heat oil in a tawa and place the vazhai poo/ banana blossom kebab one by one and pan fry them in low to medium flame till both sides turn golden brown. When done transfer it to a plate with paper towel and serve it hot with mint raita.
Sandhya's recipes https://www.sandyathome.com/

How to make Vazhaipoo kabab with step by step images


  1. Heat a pan and dry roast in low to medium flame dry red chilli, cloves, cardamom, cinnamon stick, coriander seeds and cumin seed/ jeera until aromatic. When spices gets roasted well snd aromatic put off the flame and keep it aside to cool down. When cooled in a blender, add the roasted ingredients and grind it to fine powder. 
  2. Heat 1 tsp oil in a pan, to it add chopped onion and saute well. When the onions look sauteed add ginger garlic paste. Saute well.
  3. When the onions look sauteed add chopped vazhaipoo/ banana flower. Saute for a minute. Now add turmeric powder and saute well for few seconds.
  4. Now add soaked chana dal and salt. Saute well in medium flame for 4 to 5  minutes until combined. When done put off the flame and keep the mixture aside to cool down.
  5. Now in a blender, add the roasted ingredients and grind it to fine powder. Now in the same blender add the cooled vazhaipoo/ banana blossom mixture and grind it fine dough without any water. Transfer the mixture to a bowl.
  6. Now to the vazhaipoo/ banana blossom kebab mixture add chopped mint and besan. Mix it well. Now pinch a small portion of the mixture and roll it into a ball, then flatten it gently by placing it between 2 palms. This is basic shape. (You can also use any shaped cutter/ mold to shape your mixture. Repeat the process till all the mixture is complete.)
  7. Heat oil in a tawa and place the vazhai poo/ banana blossom kebab one by one and pan fry them in low to medium flame till both sides turn golden brown. When done transfer it to a plate with paper towel and serve it hot with mint raita.banana blossom kebab

 

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