Aiyo Rama! Kachche Kele ki Vadi – This Monsoon, Let’s Get Cooking!

Namaste and Kem cho, my lovely foodies! Chef Curry Do’pyaza here, ready to spice up your life with a dish that’s close to my heart (and stomach!). Today, we’re diving into the delightful world of Kachche Kele ki Vadi – Raw Banana Vadi!

For my Gujarati and Maharashtrian friends, you know this dish well. It’s a staple during festivals like Ganesh Chaturthi and Navratri, when we abstain from certain foods. It’s also a perfect treat during the monsoon season when raw bananas are plentiful and we crave something warm and comforting.

A Trip Down Memory Lane

My grandmother, Baa, used to make the most incredible Vadi. She’d tell stories of how this dish originated as a clever way to use unripe bananas from their backyard. It was a simple, resourceful dish that showcased the beauty of Indian ingenuity. It’s a humble dish with a rich history, passed down through generations, and now, I’m sharing it with you!

The Nitty-Gritty:

Preparation Time: 20 minutes
Cooking Time: 30 minutes

What You’ll Need: (Ingredients List)

Kachche Kele (Raw Bananas): 4 medium-sized
Besan (Gram Flour): 1 cup
Lal Mirch Powder (Red Chili Powder): 1 teaspoon (adjust to your spice preference!)
Haldi Powder (Turmeric Powder): ½ teaspoon
Dhania Powder (Coriander Powder): 1 teaspoon
Jeera Powder (Cumin Powder): ½ teaspoon
Adrak-Lasan Paste (Ginger-Garlic Paste): 1 teaspoon
Ajwain (Carom Seeds): ¼ teaspoon
Hara Dhania (Fresh Coriander Leaves): 2 tablespoons, finely chopped
Tel (Cooking Oil): 2 tablespoons + for shallow frying
Nimbu ka Ras (Lemon Juice): 1 teaspoon
Namak (Salt): To taste
Mutton/Chicken Keema (Minced Mutton/Chicken) – 1/2 cup (Optional, for a non-vegetarian twist)

Let’s Get Cooking! (Step-by-Step Instructions)

Peel and Prep: First, peel the raw bananas. This can be a bit tricky, so use a sharp knife and be careful! Chop them into small, manageable pieces.
Steam Power: Steam the banana pieces until they are soft but not mushy. You can use a steamer basket or even a pressure cooker (just one whistle!). Let them cool slightly.
Mash It Up: Once cooled, mash the bananas well with a fork or potato masher. You want a smooth, lump-free mixture.
Spice it Right: In a large bowl, combine the mashed bananas, besan, red chili powder, turmeric powder, coriander powder, cumin powder, ginger-garlic paste, ajwain, chopped coriander leaves, lemon juice, salt, and the minced mutton/chicken (if using).
Mix and Knead: Mix everything together thoroughly. Use your hands to knead the mixture into a soft, pliable dough. If the dough is too sticky, add a little more besan.
Shape It Up: Divide the dough into small, equal-sized portions. Roll each portion into a cylindrical shape, like a small log or roll.
Shallow Fry: Heat oil in a shallow pan over medium heat. Gently place the vadi in the hot oil and fry them until they are golden brown and crispy on all sides. Be patient, and don’t overcrowd the pan.
Drain and Serve: Remove the vadi from the oil and drain them on a paper towel to remove excess oil.

Chef Curry’s Top Tips:

Spice Level: Adjust the amount of red chili powder according to your taste. If you prefer a milder flavor, you can also add a pinch of sugar to balance the spices.
Texture Matters: Don’t overcook the bananas while steaming, or they will become mushy.
Binding Agent: Besan is crucial for binding the ingredients together. Add it gradually until you achieve the right consistency.

Cooking it Your Way:

Gas Stove: The traditional method, perfect for achieving that golden-brown crispiness.
Induction Stove: Works just as well as a gas stove, providing even heat distribution.
Air Fryer: For a healthier option, air fry the vadi at 375°F (190°C) for 15-20 minutes, flipping halfway through.
Oven: Bake the vadi at 350°F (175°C) for 20-25 minutes, flipping halfway through. This will give a drier, less crispy result.

Goodness in Every Bite: (Nutritional Information – Approximate)

(Values are approximate and may vary based on specific ingredients and portion sizes)

Calories: 150-200 per serving (2-3 vadi)
Protein: 5-7 grams
Carbohydrates: 20-25 grams
Fat: 5-8 grams

Serving Suggestions:

Serve these delightful Raw Banana Vadi hot as a snack or appetizer. They pair perfectly with a cup of chai or coffee. You can also serve them as a side dish with your favorite Indian meal. A dollop of fresh yogurt or a sprinkle of chaat masala adds a delightful touch.

So there you have it! A simple, delicious, and versatile recipe for Raw Banana Vadi. I urge you to try this recipe at home. Share it with your friends and family. Let the aroma of Indian spices fill your kitchen and bring joy to your table.

Happy Cooking, folks! Until next time, keep those pots simmering and those spices singing!

Yours truly,

Chef Curry Do’pyaza.

Aiyo Rama! Kachche Kele ki Vadi – This Monsoon, Let’s Get Cooking!