Vazhakkai roast -feature

Vazhakkai roast | Vazhakkai varuval | Raw banana fry | Raw banana roast

Vazhakkai roast | Vazhakkai varuval | Raw banana fry | Raw banana roast

Vazhakkai roast is a side accompaniment prepared with raw banana and served with sambar rice, rasam rice and curd rice. Learn with a video.

Vazhakkai roast or Vazhakkai varuval as called by many in Tamil Nadu is a yummy side dish for kids’ lunch box. Although this raw banana fry tastes great while it is hot and crispy, it tastes equally good even when it becomes soft.

Like ripened bananas, raw bananas, too have a good amount of health benefits provided consuming moderately.

For more banana recipes from my blog:

Wheat banana appam

Banana sheera

Banana sandwich

Banana muffin

For instance, raw bananas are a great source of fiber, which can reduce the risk of diabetes and heart disease. In addition, fiber in food slows digestion, helping you feel full longer, aiding in weight control.

Moreover, these raw bananas are very high in Potassium, great for keeping blood pressure under control.

Green bananas are also high in vitamin B-6 Vitamin B-6 plays an important role in more than 100 enzymatic reactions in your body. It is also necessary for the formation of hemoglobin, the protein that carries oxygen in your body. Additionally, vitamin B-6 aids in blood sugar control.

The beauty of this raw banana roast is in the crispness and it is achieved by few simple steps. But always be careful of not overdoing as the vazhakkai fry may become like vazhakkai bajji or too hard like chips.

The crispness as well as softness both should balance each other for better taste. As you may know and these raw bananas are very high in carbohydrates hence they give satiety (filling feel) for a long time. This vazhakkai roast is one of the healthiest snack choices for an active kid.

Let us now see a quick video:

Vazhakkai roast | Vazhakkai varuval | Raw banana fry | Raw banana roast
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Vazhakkai roast is a side accompaniment prepared with raw banana and served with sambar rice, rasam rice and curd rice. Learn with a video.
Course: Side Dish, Snack
Cuisine: Indian
Keyword: Green banana fry, Green banana roast, Green banana tawa fry, Raw banana fry, Raw banana roast, Raw banana tawa roast, Vazhakkai fry, Vazhakkai roast, Vazhakkai varuval
Servings: 4
Calories: 220 kcal
Author: Sangeetha
Ingredients
Ingredients:
  • 2 large raw bananas
  • 4 tbsp oil
  • 2 cups water to blanch
To make masala:
  • tsp chilli powder
  • ¼ tsp turmeric powder
  • ¾ tsp sambar powder
  • 1 tsp salt
  • 2 tsp rice flour
  • 2 tbsp water
Instructions
Recipe to make vazhakkai roast:
  1. Wash and scrape the skin of the raw banana.
  2. Slice into thin pieces and immediately put into water to avoid darkening.
  3. Keep this vessel on top of the stove and half boil the raw banana pieces for less than 5 minutes. Be careful not to boil fully as they become soggy while roasting.
  4. When the water starts boiling switch off and immediately drain the water completely using a colander. Even you can tap out extra water using a clean cotton cloth.
How to make Masala:
  1. In a plate, take chilli powder, turmeric powder, sambar powder and salt.
  2. Also, for crispness add some rice flour.
  3. Gradually add water using a spoon and mix a thick paste-like masala. Masala should neither be dry nor watery.
How to fry vazhakkai varuval:
  1. Heat oil(smoking hot)in a flat pan or tawa for shallow frying.
  2. Apply the masala paste on both sides of the half boiled raw banana.
  3. Place the coated pieces in hot oil, reduce the heat to medium flame, fry for five minutes until bottom sides become golden brown.
  4. Flip and roast for five more minutes until the corners become crisp.
  5. Remove from the oil and keep in kitchen tissue.
  6. Serve with bisibelabath, curd rice, sambar rice or any variety rice items.
Recipe Notes

Tips: 1) To begin with, for crispy vazhakkai varuval try to make thin slices. 2) Furthermore, don't avoid adding rice flour for extra crunchiness. 3) Last but not least, always make a paste from spice powders so that the masala sticks well. Otherwise, the dry powders will spread into the oil and no coating will be there in roasted pieces.

Recipe to make vazhakkai roast:

  • Wash and scrape the skin of the raw banana.

vazhakkai roast - wash vazhakkai roast -scrape

  • Slice into thin pieces and immediately put into water to avoid darkening.

vazhakkai roast -chop vazhakkai roast -boil for 5mins

  • Keep this vessel on top of the stove and half boil the raw banana pieces for less than 5 minutes. Be careful not to boil fully as they become soggy while roasting.

vazhakkai roast -half-boil vazhakkai roast -boiled

  • When the water starts boiling switch off and immediately drain the water completely using a colander. Even you can tap out extra water using a clean cotton cloth.

How to make Masala:

  • In a plate, take chilli powder, turmeric powder, sambar powder and salt.

vazhakkai roast -chilli powder vazhakkai roast -turmeric powder vazhakkai roast -sambar powder vazhakkai roast -salt

  • Also, for crispness add some rice flour.

vazhakkai roast -water vazhakkai roast -rice flour vazhakkai roast -some water vazhakkai roast -masala paste

  • Gradually add water using a spoon and mix a thick paste-like masala. Masala should neither be dry nor watery.

How to fry vazhakkai varuval:

  • Heat oil(smoking hot)in a flat pan or tawa for shallow frying.
  • Apply the masala paste on both sides of the half boiled raw banana.

vazhakkai roast -fry

  • Place the coated pieces in hot oil, reduce the heat to medium flame, fry for five minutes until bottom sides become golden brown.

vazhakkai roast -coated pieces in hot oil vazhakkai roast -fry bottom side for 5mins

  • Flip and roast for five more minutes until the corners become crisp.

vazhakkai roast -bottom done

vazhakkai roast -flip all bananas

  • Remove from the oil and keep in kitchen tissue.

vazhakkai roast -deep brown color vazhakkai roast -remove

  • Serve with bisibelabath, curd rice, sambar rice or any variety rice items.

Tips:

1) To begin with, for crispy vazhakkai varuval try to make thin slices.

2) Furthermore, don’t avoid adding rice flour for extra crunchiness. At the same time don’t add more than the required quantity.

3) Last but not least, always make a paste from spice powders so that the masala sticks well. Otherwise, the dry powders will spread into the oil and no coating will be there in roasted pieces.

You may like: Keerai poriyal, Beetroot poriyal

 

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