How to make Vazhakkai Chops - A quick,easy and a must try recipe

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Raw banana (कच्चा केला), Rice Flour (चावल का आटा)

Cuisine : Tamil Nadu

Course : Snacks and Starters

Vazhakkai Chops Recipe Card

Vazhakkai Chops
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The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food.   A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.

For more recipes related to Vazhakkai Chops checkout Kachche Kele Ki Tikki, Kachche Kele aur Prunes ke Kabab, Green Banana Tuk, Kachche Kele Ki Pav Bhaji . You can also find more Snacks and Starters recipes like Aloo Bhujiya Parantha, Grilled Veggie Sandwich, Soya Keema Potli, Coleslaw Tacos.

Prep Time : 16-20 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Vazhakkai Chops Recipe

  • Raw banana 4

  • Rice Flour to taste

  • Turmeric powder 1/2 teaspoon

  • Curry leaves finely chopped 20

  • Red chilli powder 1 teaspoon

  • Coriander powder 1 teaspoon

  • Rice flour 2 tablespoons

  • Refined oil 2 tablespoons

Method

Step 1

Peel and slice bananas lengthwise into three to four pieces. Cut each into two if too long.

Step 2

Boil in salted water with a pinch of turmeric for two to three minutes and cool.

Step 3

Mix together chopped curry leaves, red chilli powder, coriander powder, rice flour with two tablespoons of oil and apply evenly on the bananas.

Step 4

Rest for fifteen minutes. Heat oil in a pan and roast or shallow fry till crisp and golden on both sides.

Step 5

Drain onto an absorbent paper and serve hot.