Mangalore Street Food – Balekai Podi – Indian Plantain Fritters

Last Updated on December 14, 2020 by Chef Mireille

The city of Mangalore in the South Indian state of Karnataka is known for its Vegetarian street food known as Udupi cuisine. Although I am not Vegetarian, I think I would have fun exploring this cuisine when I make it to Mangalore because they use some of my favorite vegetables that we in the Caribbean use also like breadfruit (jeegujje) and plantain. Today, I will be presenting a few of the street food specialties of Mangalore – Balekai Podi & Aloo Bonda. And for yet one more example of delicious Mangalore street food, do check my post here for Goli Baje.

Balekai Podi

(adapted from Udupi Recipes)

Prep Time: 10 minutes

Cook Time: 15 minutes

Serves 4

Ingredients:

• 2 peeled and sliced green plantains
• 3/4 cup + 2 tablespoons besan (chickpea flour)
• 1/4 cup rice flour
• 1 teaspoon salt
• 1 teaspoon red chile powder (cayenne pepper)
• 1/4 teaspoon ajwain (carom seed)
• 1/4 teaspoon ground turmeric
• a pinch of asoefetida
• 1/8 teaspoon baking soda

In a large bowl, combine flours, salt, all of the spices and baking soda. Mix to combine. Add enough water to make a thick batter. (I used 1 cup of water. See note below.)

Heat enough oil for deep frying.

Peel and slice the plantains. Dip in the chickpea batter and drop in the hot oil. Fry until golden brown.

Serve with your favorite chutney.

Note: I don’t like really thick batters especially when working with one of my favorite ingredients. I prefer to have a mouthful of plantain than a mouthful of batter. However, thicker batters are more traditional. If you want a thicker batter, just add less water.

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Mangalore Street Food – Balekai Podi – Indian Plantain Fritters

Prep Time10 minutes mins

Cook Time15 minutes mins

Ingredients

• •2 peeled and sliced green plantains
• •3/4 cup + 2 tablespoons besan chickpea flour
• •1/4 cup rice flour
• •1 teaspoon salt
• •1 teaspoon red chile powder cayenne pepper
• •1/4 teaspoon ajwain carom seed
• •1/4 teaspoon ground turmeric
• •a pinch of asoefetida
• •1/8 teaspoon baking soda

Instructions

• In a large bowl, combine flours, salt, all of the spices and baking soda. Mix to combine. Add enough water to make a thick batter. (I used 1 cup of water. See note below.)
• Heat enough oil for deep frying.
• Peel and slice the plantains. Dip in the chickpea batter and drop in the hot oil. Fry until golden brown.
• Serve with your favorite chutney.

Notes

Note: I don't like really thick batters especially when working with one of my favorite ingredients. I prefer to have a mouthful of plantain than a mouthful of batter. However, thicker batters are more traditional. If you want a thicker batter, just add less water.

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