Odia Recipes
Taste of Odisha
Taste of Odisha
We have here a simple way of frying the plantain (kancha kadali / kacha kela) by using the gram-flour (besan). The traditional method, however, requires use of 'pithau' instead of 'besan'. But 'besan' is used more often the sake of convenience. To know what's 'pithau' you may refer to the item: 'Pithau Bhaja' on this website.
2 plantains (kancha kadali)
4 potatoes (aalu)
3 tablespoon gram-flour (besan)
1 onion (piaja)
2 green chillies (kancha lanka)
¾ cup grated coconut (nadia kora)
½ teaspoon chili powder (lanka gunda)
1 sprig coriander leaves (dhania patra)
2 to 3 tablespoon refined cooking oil (rifaain tela)
salt to taste (luna)
Wash the plantains and potatoes well. Presure-cook them in water for 2 to 3 minutes. Then peel the skin of the plantains and potatoes and mash them well. Now add gram-flour, chopped green chillies, chopped onion, chilli powder, coriander leaves, grated coconut and salt to taste. Mix them well. You should get dough- like consistency. Then heat the cooking oil on a non-stick pan. Make flat tikis (similar to koftas) and shallow-fry them on the non-stick pan. Serve hot. You could also try the recipe without the use of gram-flour (besan).
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The culinary tradition of Odisha is centuries old. It is intertwined with the cultural identity of Odisha, and has evolved over a long period of time to acquire a uniqueness of its own. Odia foods are less spicy and less oily, making them one of the healthiest foods of India. The Mahaprasad served to the deities in the famous Jagannath temple of Puri represents the heritage of the food traditions of Odisha. Rice, pulses and seasonal vegetables serve as the basic ingredient of Odia foods. Besides, fish and sea foods also form a major part of the food preferences in Odisha.
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