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.
(adapted from Udupi Recipes)
Prep Time: 10 minutes
Cook Time: 15 minutes
- 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.
Mangalore Street Food – Balekai Podi – Indian Plantain Fritters
- •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.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56
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I guess the batter consistency depends on one’s preference. For some fritters I prefer thin batter. Fritters looks good.
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
Lovely fritters perfect for the day we have here.
Lol I like your reasons for the fritter thickness..:)..I love these bajjis..
My mouth is watering here, that last click is super tempting Mir..
Mouthwatering Bhajjis..Looks absolutely delicious Mir.
Those fritters look so addictive and tempting. Love your clicks too.
Yum yum yum. I am in love with these fitters ar bhaji as they are called in Kannada.
Love the addictive bajjis, as they most likely are called.
Plantain fritters look absolutely inviting..