Ever wondered how to turn plantains into crispy, flavor-packed tea‑time balls?
These Vazhakkai Kola Urundai (Raw Banana Fritters) do exactly that—soft, spiced plantain interiors encased in a golden crust, perfect alongside your afternoon chai. These Vazhakkai Kola Urundai (plantain kola Urundai) are here to rescue your snack game.
Made with mashed plantain, aromatic spices, and a hint of coconut and roasted chana dal, they come together in no time and fry up golden and delicious.
Give them a try this afternoon—you’ll end up making everyday, we promise!
Why You’ll Love These Crispy Veg Kola Balls
- Comfort Meets Crunch: Creamy plantain meets a crisp exterior.
- Aromatic Spice Blend: Garlic, ginger, chilies, fennel, and coconut for a complex flavor.
- Make‑Ahead Friendly: Prep the mixture in advance, shape and fry when guests arrive.
- Vegetarian & Gluten‑Free: Naturally free of gluten;
Ingredient Breakdown
- Raw Plantain: Starchy base that binds and browns beautifully.
- Garlic & Ginger: Sharp aromatics for depth.
- Green & Red Chilies: Balanced heat.
- Fennel Seeds & Curry Leaves: Herbal, slightly sweet notes.
- Grated Coconut & Roasted Gram (Chana Dal): Texture, nuttiness, and protein.
- Turmeric & Rock Salt: Color, warmth, and seasoning
Bringing It All Together
First, boil the plantains with a pinch of salt until tender. Peel, mash smooth, and set aside. In a pan, heat oil and sauté onion, garlic, ginger, and chilies until fragrant. Stir in curry leaves, fennel seeds, coconut, and roasted gram, seasoning with rock salt and turmeric—then let the mixture cool. Pulse this spice‑coconut blend coarsely and fold it into the mashed plantain.
Shape into small, even balls (oil your palms to prevent sticking). Deep‑fry in medium‑hot oil, turning for uniform golden color. Drain on paper towels.
💡 Pro Tip : Keep your oil temperature steady—too hot and the centers won’t cook through, too cool and they’ll absorb excess oil.
What Goes Along
- Chai or Coffee: A classic snack‑time pairing.
- Coconut Chutney or Tomato Ketchup: For dipping.
- Lemon Wedges: A bright squeeze ups the contrast.
How to Serve
Arrange the kola urundai on a platter, garnish with fresh coriander, and serve hot so they stay crisp.
Packing & Storage
- Room Temp: Keeps a few hours in a covered box.
- Reheat: Briefly in a hot oven or air fryer to restore crispness—avoid microwaves.
Party & Bulk Prep
Double the spice‑masala batch and mash plantains in a large bowl. Fry in batches and hold on oven‑safe racks at 100 °C until ready to serve.
These Vazhakkai Kola Urundai are your next tea‑time showstopper—crispy, spiced, and simply irresistible. Ready to roll and fry? Let me know how they turned out!
Vazhakkai Kola Urundai
Description
Vazhakkai Kola Urundai is a crispy, flavorful South Indian snack made from mashed raw bananas (plantains), spiced coconut, and roasted chana dal. These golden, deep-fried balls are packed with the warmth of sautéed aromatics, fennel, and curry leaves, offering a delightful crunch in every bite. Traditionally served as a tea-time treat or a festive starter, they’re naturally vegan, gluten-free, and high in fiber. Whether you're entertaining guests or simply craving something savory with your evening chai, this easy, comforting recipe is sure to become a favorite in your snack rotation.
Ingredients
Instructions
Prep Work
-
Prepare plantains
Wash, cutting them in half and pressure‑cook plantains until tender (about 4 whistles). Let cool, peel and mash into a smooth paste and grind in mixer jar in pulse mode.
-
Chop aromatics
Finely chop onion, garlic, ginger and slit the green chilies. -
Gather spices & herbs
Measure out fennel seeds, turmeric, rock salt; rinse and chop coriander leaves; pick curry leaves. -
Ready coconut & dal
Ensure grated coconut and roasted chana dal are set and ready to use.
Method
-
Sauté aromatics
Heat oil in a pan and sauté chopped onion, garlic, ginger, green and red chilies until fragrant.
-
Add spices & mix
Toss in curry leaves, fennel seeds, grated coconut and roasted chana dal. Season with rock salt, turmeric, coriander leaves. Cook briefly.
-
Grind filling
Let the sautéed mixture cool slightly, then pulse coarsely in a mixer to form a textured filling.
-
Combine & shape
Mix the ground filling with mashed plantain. Oil your palms and roll into small, even balls.
-
Deep fry
Heat oil to medium‑hot and fry the balls, turning gently, until golden and crisp all over.Make sure to flip them at intervals. Drain on paper towels.
Equipment
Affiliate Disclosure: This post contains Amazon affiliate links, i.e., when you buy any product using the links below, we get commissions. but it doesn’t cost you anything extra. If you do purchase any product using the given links, we thank you in advance!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 230kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 6g30%
- Potassium 350mg10%
- Total Carbohydrate 25g9%
- Dietary Fiber 5g20%
- Sugars 4g
- Protein 6g12%
- Vitamin C 4 mg
- Calcium 40 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
