|Thick curd||500 Gram (creamy)|
|Raw bananas||15 Large|
|Ginger pulp||1 Tablespoon|
|Cumin seeds||1 1/2 Teaspoon , broiled and powdered|
|Fennel seeds||1 Teaspoon , broiled and powdered|
|Dried ginger powder||1/2 Teaspoon|
|Green chillies||8 , deseeded and finely chopped|
|Fresh coriander||2 Tablespoon , chopped|
|Breadcrumbs||1 Cup (16 tbs) (adjust quantity as needed)|
|Oil||2 Cup (32 tbs) (for deep frying)|
Wash the bananas. Heat a large vessel of water and when it boils, add the fruit. Allow to cook till tender. Skin the bananas and mash in a bowl. Add the ginger pulp, powdered cumin, fennel, coriander, asafoetida and the dried ginger powder, along with the chopped green chillies. Add 1/2 to 1 cup breadcrumbs and make the mixture thick. Taste for salt.
Shape into 1/2 inch thick, round flat kababs.
Place a half filled karahi of oil on a medium flame. When hot, gradually slide 3 to 4 kababs into the oil and fry till golden coloured. Place in a dish when all the kababs are ready.
Whisk the curds with the sugar and pour it over the banana kababs.
Sprinkle with the fresh coriander. Chill and eat.
Makes about 4 dozen Wadas.
Serving size Complete recipe
Calories 3714Calories from Fat 668
% Daily Value*
Total Fat 76 g116.9%
Saturated Fat 20 g100%
Trans Fat 0 g
Sodium 610 mg25.42%
Total Carbohydrates 779 g259.7%
Dietary Fiber 84 g336%
Sugars 426 g
Protein 58 g116%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet