Mangalore Street Food – Balekai Podi – Indian Plantain Fritters

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Last Updated on December 14, 2020 by Chef Mireille

Plantain Fritters, Balekai Podi

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.

fritters -edit

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.

plantain -edit

Serve with your favorite chutney.

Plantain Fritters -edit

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.

Indian Plantain Fritters, Badekai Podi
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Mangalore Street Food – Balekai Podi – Indian Plantain Fritters

Prep Time10 mins
Cook Time15 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.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

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Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

  1. Pradnya

    hmm…so many ingredients for a fritter , then it has to be indian origin…this looks very nice, the thickness of the plantain prbably makes it mouthful….liked the picture with green chutney

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