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!
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.
Arrange the kola urundai on a platter, garnish with fresh coriander, and serve hot so they stay crisp.
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 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.
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.
Heat oil in a pan and sauté chopped onion, garlic, ginger, green and red chilies until fragrant.
Toss in curry leaves, fennel seeds, grated coconut and roasted chana dal. Season with rock salt, turmeric, coriander leaves. Cook briefly.
Let the sautéed mixture cool slightly, then pulse coarsely in a mixer to form a textured filling.
Mix the ground filling with mashed plantain. Oil your palms and roll into small, even balls.
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.Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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I love to cook! And through Home Cooking Show, I hope to make cooking fun, easy, and approachable for everyone.
My way of sharing recipes is all about keeping it simple and delicious—no complicated steps, no fancy ingredients, just real home-cooked food that anyone can make. Cooking should be a joy, not a chore! Whether you’re a beginner or a seasoned cook, you’ll find something here to inspire you. If you love good food made with love, then you’re in the right place!
- Hema Subramanian
