Vazhakkai Kola Urundai

1. 1

   Cook the Plantain

   • Wash the raw plantains and trim both ends. You can either boil or pressure cook them.
   • To boil: Place them in a pot with enough water to cover and boil for 10-12 minutes until a knife inserts easily. Do not overcook.
   • To pressure cook: Place in a pressure cooker with 1 cup of water and cook for 2 whistles on medium heat.
   • Once cooked, drain the water. While still warm, peel the skin and transfer the plantain to a large bowl.
   • Mash the plantain thoroughly with a potato masher or fork, ensuring there are no lumps.
2. 2

   Sauté the Aromatics

   • Heat 1 tbsp of vegetable oil in a small pan over medium heat.
   • Add the cinnamon stick, cloves, and fennel seeds. Sauté for about 30 seconds until they release their aroma.
   • Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
   • Add the ginger-garlic paste and green chillies. Cook for another minute until the raw smell disappears.
   • Turn off the heat and allow this mixture to cool down completely.
3. 3

   Create the Mixture

   • Add the cooled onion and spice mixture to the bowl of mashed plantain.
   • Add the red chilli powder, turmeric powder, garam masala, roasted gram flour, grated coconut, chopped coriander leaves, mint leaves, and salt.
   • Using your hands, mix everything together until well combined. The mixture should form a firm, non-sticky dough. Do not add any water.
4. 4

   Shape the Urundai

   • Lightly grease your palms with a little oil to prevent sticking.
   • Divide the mixture into 16 equal portions.
   • Take each portion and roll it between your palms to form a smooth, crack-free ball (urundai).
5. 5

   Deep Fry to Perfection

   • Heat the oil for deep frying in a kadai or deep pan over a medium flame.
   • To check if the oil is ready, drop a tiny piece of the mixture into it; it should sizzle and rise to the surface.
   • Carefully slide 4-5 urundai into the hot oil at a time. Do not overcrowd the pan.
   • Fry for 4-5 minutes, turning them gently and occasionally, until they are a deep golden brown and crispy all over.
   • Use a slotted spoon to remove the fried urundai and place them on a plate lined with paper towels to absorb excess oil.
   • Repeat the process for the remaining batches.
6. 6

   Serve

   • Serve the Vazhakkai Kola Urundai hot as an appetizer with coconut chutney or tomato ketchup.

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