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
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 Jain Veg Frankie Grilled Vegetable and Mayo Wrap Hearty Bites Asparagus Khurchan Wraps With Tangy Dip
Vazhakkai Chops Recipe Card
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.
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.
Nutrition Info
Calories : 913 Kcal
Carbohydrates : 8.1 gm
Protein : 147.5 gm
Fat : 32.5 gm
Other : Fiber- 11.5gm
Chef's Tip
Try this recipe with potatoes, yam etc.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
