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Raw Banana Pakodas
- Duration: 20 minutes
- Serves: 2 to 4 people
Spice Level: Low
It is important that the batter be of the right consistency so that it spreads easily and forms a thin layer around the bananas. You also need to cook it on a medium flame to ensure that the insides of the bananas are cooked adequately.
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Raw Banana Pakoras are crowd favourites at most small-town eateries of Kerala. Even though Kerala claims to have created this tasty snack, it is widely made and savoured in Maharashtra as well. The dish is believed to have originated when one evening the bored wife of a plantation worker decided to make innovative use of the plentiful raw bananas lying around in her kitchen and deep-fried them in a mixture of besan and spices.
- Raw banana (kaccha kela) (5 to 6)
- Gram flour (besan) (1½ cups)
- Rice flour (2 tbsp)
- MTR Lal Mirch Chilli Powder (½ tsp)
- MTR Haldi Turmeric Powder (1 tsp)
- Salt (to taste)
- Oil (for frying)
- Water (to mix the batter)
- Peel the bananas. Moving length-wise, slice them into 2. Place the slices in salt water to prevent their discolouration.
- Each slice should be 4 to 4.5 inches in length and about ¼-inch in thickness.
- Prepare the batter by mixing the besan, rice flour, salt, MTR Lal Mirch/Chilli Powder and MTR Haldi/Turmeric Powder.
- Add in a little water and mix well. The batter should be fairly but not too thick.
- Next, pat dry the banana slices on a kitchen towel.
- Heat oil in a kadhai.
- Dip the slices in the batter, ensuring that they are completely smeared with the batter.
- Carefully slide these slices into the hot oil and fry them till golden brown.
- Drain the fried pakoras on kitchen towels to remove any excess oil.
- Serve the Banana Pakoras hot with tomato chutney.