Banana Blossom Patties Recipe – Authentic Indian Dal & Spice Blend

Last Updated on 4 months by Neha Deshmukh

Banana Blossom Patties Recipe – Authentic Indian Dal & Spice Blend

Introduction

Oh, these Banana Blossom Patties! They’re a little slice of my childhood, honestly. I remember my nani (grandmother) making these during the monsoon season, the aroma filling the entire house. They’re a bit of work, yes, but the unique flavor and texture are so worth it. This isn’t just a recipe; it’s a taste of home, and I’m thrilled to share it with you. Get ready for a delightful culinary adventure!

Why You’ll Love This Recipe

These patties, or vadas as we sometimes call them, are a fantastic vegetarian option packed with flavor and texture. The banana blossom adds a surprisingly meaty bite, while the blend of dals creates a wonderfully satisfying base. They’re crispy on the outside, soft on the inside, and bursting with aromatic Indian spices. Plus, they’re perfect as a snack, appetizer, or even a light meal.

Ingredients

Here’s what you’ll need to create these delicious Banana Blossom Patties:

• 1 cup Toor dal/pigeon peas
• 1 cup Chana dal/Split chick peas
• 2 tablespoons Split urad dal/split black gram
• 1 cup Banana blossom (chopped)
• 1 cup Onion (chopped)
• 1 clove Garlic (chopped)
• 1 Serrano pepper/Green chili (finely chopped – adjust to your spice preference!)
• 1 inch Ginger (grated)
• ½ teaspoon Asafoetida (Hing)
• 2 Red chilies (dried)
• 1 teaspoon Cumin seeds
• 1 teaspoon Fennel seeds
• 1 teaspoon Salt (or to taste)
• 1 sprig Curry leaves
• 1 tablespoon Coriander/cilantro leaves (chopped)
• 4 cups Canola oil (for frying)

Ingredient Notes

Let’s talk about some of these ingredients – they’re key to getting the authentic flavor!

Toor Dal/Pigeon Peas: Regional Variations & Health Benefits
Toor dal is a staple in South Indian cuisine. It’s incredibly nutritious, packed with protein and fiber. You can find it easily in most Indian grocery stores. About 1 cup of toor dal is roughly 200g.

Chana Dal/Split Chick Peas: A Staple in Indian Cuisine
Chana dal adds a lovely nutty flavor and helps bind the patties together. It’s another excellent source of protein. 1 cup of chana dal is approximately 170g.

Banana Blossom: Unique Texture & Flavor Profile
This is the star of the show! Banana blossom has a slightly tangy, artichoke-like flavor and a flaky texture that mimics fish when cooked. You can find it canned in brine or fresh at Asian markets. Make sure to remove the outer bracts and the inner core before chopping.

Split Urad Dal/Split Black Gram: Role in Binding & Taste
A small amount of urad dal goes a long way in creating a beautifully textured patty. It adds a subtle sweetness and helps everything hold together. 2 tablespoons is around 30g.

Spice Blend: Cumin, Fennel & the Art of Indian Flavoring
Cumin and fennel are a classic Indian pairing. They add warmth, depth, and a beautiful aroma. Don’t skip them! Toasting the seeds lightly before grinding enhances their flavor even more.

Asafoetida (Hing): The Secret Ingredient & Its Uses
Asafoetida, or hing, has a pungent smell in its raw form, but it transforms into a savory, umami-rich flavor when cooked. It aids digestion and adds a unique depth to the patties. A little goes a long way!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the toor dal, chana dal, and red chilies separately in water for at least 3 hours, or even overnight. This softens them up for easier grinding.
2. Drain the dals and chilies really well. This is important – you don’t want soggy patties!
3. Now, grind half of the dal mixture into a very fine paste, and the rest into a coarser texture. This combination gives the patties a lovely bite.
4. Pulse the chopped banana blossom briefly in a food processor – you want it finely chopped, but not completely mushy.
5. In a large bowl, combine the ground dal, banana blossom, chopped onions, garlic, green chili, grated ginger, cumin seeds, fennel seeds, curry leaves, cilantro, asafoetida, and salt. Mix everything together really well with your hands.
6. Heat the canola oil in a deep frying pan or wok to 360°F (180°C). You want the oil hot enough for a good crisp, but not so hot that the patties burn.
7. Using wet hands (this prevents sticking!), shape the mixture into 2.5-inch (6cm) patties.
8. Fry 4-5 patties at a time for about 8 minutes, turning occasionally, until they are golden brown and crispy.
9. Drain the fried patties on paper towels to remove excess oil.

Expert Tips

• Don’t overcrowd the pan when frying. This will lower the oil temperature and result in soggy patties.
• If the mixture feels too wet, add a tablespoon of gram flour (besan) to help bind it.
• Taste the mixture before frying and adjust the salt and chili to your liking.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment: For a milder flavor, reduce or omit the green chili and red chilies. For a spicier kick, add a pinch of cayenne pepper. My friend, Priya, loves to add a finely chopped bird’s eye chili for extra heat!
• Festival Adaptations: These patties are often made during Ganesh Chaturthi and Diwali in my family.

Serving Suggestions

Serve these Banana Blossom Patties warm with your favorite chutney – I love them with coconut chutney or mint-coriander chutney. Ketchup works in a pinch too! They’re also delicious with a side of raita (yogurt dip).

Storage Instructions

Leftover patties can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a pan or oven to restore their crispness. You can also freeze them for longer storage – just wrap them individually in plastic wrap before placing them in a freezer bag.

FAQs

What is Banana Blossom and where can I find it?
Banana blossom is the flower of the banana plant. It has a unique, slightly tangy flavor and a flaky texture. You can find it canned in brine at Asian grocery stores or sometimes fresh at specialty markets.

Can I make these patties ahead of time?
You can prepare the mixture ahead of time and store it in the refrigerator for up to 24 hours. Just fry the patties when you’re ready to serve.

What is the best way to manage the spice level in this recipe?
Start with a small amount of chili and taste as you go. You can always add more, but you can’t easily take it away! Removing the seeds from the green chili will also reduce the heat.

Can I bake these patties instead of frying them?
Yes, you can! Preheat your oven to 375°F (190°C) and bake the patties on a lightly oiled baking sheet for about 20-25 minutes, flipping halfway through. They won’t be as crispy as fried patties, but they’ll still be delicious.

What chutneys pair best with Banana Blossom Patties?
Coconut chutney, mint-coriander chutney, and tamarind chutney are all excellent choices. A simple tomato ketchup also works well!