Kashmiri Banana Dahi Vada

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Oct. 24, 2010


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
Asafoetida 1/2 Teaspoon
Dried ginger powder 1/2 Teaspoon
Green chillies 8 , deseeded and finely chopped
Fresh coriander 2 Tablespoon , chopped
Sugar 2 Tablespoon
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.

Recipe Summary

Nutrition Facts

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