Vazhapoo* Vadai – banana flower fritters

2 cups chana dal
3 dried red chilies (goondu milagai or cascabels)
3 – 4 cloves garlic
1 cup chopped banana flowers
½ teaspoon salt or to taste
2 diced shallots
2 sprigs fresh curry leaves
1 Tablespoon chopped ginger
1 Tablespoon ground fenugreek seeds
3 green chilies, seeded and chopped
1 Tablespoon fresh coriander leaves
3 Tablespoons Chana (Besan) flour – optional as needed to thicken
Sunflower oil for frying

1. Soak the chana dal, chilies and garlic cloves in just enough water to cover them for about 3 hours.
2. Drain the dal mixture and place it in a food processor, pulse to a coarse texture adding water as needed.
3. Scoop the dal mixture in a bowl and add the banana flowers, salt, ginger, onion, chilies, curry leaves and fenugreek and mix well.
   Tip: if the mixture is very wet, use a little Chana flour to bring it together into a dough that will hold together when pressed into a ball.
4. Make golf ball size rounds, flatten them into discs and set aside until all the batter is used.
5. Heat the oil in a kadai (wok) on medium-high heat until a drop of water sizzles and dissappears.
6. Flatten the balls slightly between your palms and fry several at a time until crispy and brown.
7. Remove with a slotted spoon to a paper towel lined baking tray.
8. Enjoy hot with coconut chutney.

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