KACH KALA R KOFTA / GREEN PLANTAIN FRITTER VADA PAV
I get the inspiration for this yummy version of Vada Pav from the Bengali Kach Kala r kofta /green plantain koftas. In Bengali cuisine, we have a trendy dish made with green plantains called kach kalar kofta curry, a green plantain fritters, or vadas cooked in a spicy creamy curry.
Bada Pav is a spicy potato fritterplaced inside a bread bun along with layers of spicy garlic and green chutney! This is a variation of that typical vada pav. Instead of potato fritters, I used green plantain fritters.
Because green plantain has more food value than potato, I chose green plantain instead of potato. Plantains are a rich source of fiber, vitamin A, vitamin C, potassium, and iron.
Though bananas and plantains are members of the same family, they're very different fruit. Plantains aren't sweet like ripe bananas, but starchy and crunchy like raw potatoes. So it is healthier even when we are having tasty fried fritters.
I was craving for vada pav and just came up with the idea of making green plantain kofta Bada Pav. I made the kofta balls into patties and instead of cooking them in curry, I put them inside bread buns with chutneys 😃.
So this dish consists of a deep-fried green plantain patty, placed inside a dinner roll bun or inside a burger bun and served with spicy green chutney, tamarind date chutney, ketchup, and sev.
Prep time: 45 mins
Making time:15 mins
Cooking time: 30 mins
Serving: 8 to10 pcs
450-gram green plantain
150 gram boiled potatoes
2 green chilies (finely chopped)
1 tsp cumin powder
1 tsp coriander powder
½ tsp turmeric
1 teaspoon salt
1 tablespoon cashew nuts (chopped)
1 tablespoon raisins chopped)
1tablespoon grated coconut
1/2 cup flour (for dredging - lightly coat)
vegetable oil (for frying)
10 Dinner Rolls
1/4 cup Mint cilantro chutney (easily available in the store)
1/4 cup Tamarind chutney (easily available in the store)
2 tablespoon Sev (Sev consists of small pieces of crunchy noodles made from chickpea flour paste)
Step 1: Make the kofta vada (Fritter)
Peel and cut the green plantains into 3-inch pieces.
Boil them with some salt.
When the plantains are fork-tender
Remove them from water and transfer them to a mixing bowl.
Add the boiled potatoes and mash them together.
Now add grated coconut, chopped cashew, chopped raisin, green chilies, cumin powder, coriander powder, salt, and sugar.
Mix everything together.
Divide in 8 to 10 portions and shape into disks.
Usually, Vada is coated with batter and then get fried, but I did not coat with batter. I dredged them in flour.
Take the 1/2 cup of flour on a plate and dredge each disk with flour.
We dredge the plantain disks with flour that will give plantain vadas golden brown color when we fry them.
Heat oil in a deep saucepan on medium-high heat and fry the plantain disks until they are golden brown color, turn them over often.
This should take about 4 to 5 minutes.
Drain them from the oil and put them on a paper towel.
Step 2: Assemble the vada pav
To assemble the vada pav, toast the pav with some butter on a pan.
Then slice each pav but not entirely. It should still be attached at one end. Apply Mint cilantro chutney on one side and tamarind chutney to the other side of the pav.
Place the fried vada in the center.
Add ketchup to the side and dip in sev.
Serve green plantain vada pav with fried green chilis by the side.