Stuffed Banana Pakoda, Banana Fritters

Banana fritters stuffed with a tangy spicy mix

Most of us enjoy the monsoon and the pleasant weather that it brings. As for me I am a Pluviophile (I recently found out that rain lovers are called Pluviophiles!), bathing in the rain, the smell of sand / reth, the view of freshly bathed trees relaxes me much more than the best massage in the world .

When i was a kid, my father, my three siblings, and I used to pester my mother with demands of pakodas and chai. All of us liked different pakodas, so our mother used to make one type of pakoda a day, so that the whole monsoon season we had a new variety every time.

However the childlike heart always wanders and wants to go out and about the market soaking in the rain and eating street food from the thelas/food carts. However – as tasty and fun they might be, they are a big risk to our health and should be avoided completely (Thank God Mom never let us go out and eat all that, just the way I stopped my daughter from eating out in the rainy season)

Apart from the fact that walking through rainy water can lead to numerous fungal diseases of the feet and heels, the stagnant water all around gives birth to mosquitoes which contaminate the food on these carts, which is later prettied up and served to you.

Though pakoras are normally made with besan /gram flour but There is no such fix recipe to make fritters or pakodas ,you can be experimental with the spices and the  ingredients to coat the fritters.

I make pakoras with almost any vegetable and even with fruits and my family loved them so much. I often make –moong daal bhajiya , baigan ki beguni , Lauki ke pakoda,  Mirchi pakoda , the crisp Gobhi pakoda and many more pakodas .

I love banana pakoras, the slightly sweet taste of semi ripe banana goes very well with spicy Green chutney and tamarind and date chutney. Yesterday when I was planning to make banana pakoda, I tried a twist which I saw in a t.v show and stuffed them instead of just making the pakodas with regular banana slices.

I added some green coriander and some besan bhujiya sev in routine spices and make a delicious stuffing and they tasted just awesome!

Stuffed Banana Pakoda Banana fritters stuffed with a tangy spicy mix

• CourseSide dish, snacks/starters
• CuisineNorth Indian Cuisine

Servings Prep Time

3person 10min

Cook Time

10min

Servings Prep Time 3person 10min

Cook Time 10min

Ingredients

• 3 bananan,semi ripe
• 2 tbsp Fresh coriander,chopped
• 2tsp Coriander powder / Dhaniya powder
• 1tsp Red Chilli powder / Laal mirch powder
• Apinch of Turmeric powder / Haldi powder
• 1tsp Mango powder / Amchoor powder
• Totaste Salt /namak
• 2tbsp besan bhujiya sev
• 1 tsp ginger chili paste
• 2TBSP Fresh coriander/hara dhaniya,chopped
• 1tbsp dessicated coconut
• 1cup Gram flour/besan
• 2tsp semolina/sooji
• 1/2 tsp Red Chilli powder / Laal mirch powder
• A pinch of turmeric /haldi
• A pinch Carom seeds /ajwain
• Apinch Baking soda
• A pinch of Asafoetida / Hing powder

Instructions

1. wash banana and trim both the ends.
2. In a bowl add chopped coriander,crushed bhujiya sev and all the dry spices for the stuffing.
3. Mix everything and then sprinkle few drops of water to make it moist ,so it bind properly.
4. Make 1 inch size of banana slices(without peeling the skin)
5. Now with the help of the tip of potato peeler make a cavity in banana slices
6. Stuff the spice mixture in the cavity of all the banana slices.
7. In a bowl add besan /gram flour,semolina,salt,chili powder,asafoetida ,carom seeds, turmeric ,chili powder and salt and mix
8. Now add just enough water to make medium thick batter of coating consistency.
9. Whisk it well to make it smooth and lump free.
10. Now add a pinch of soda over the batter and then pour 1.5 tsp of hot oil on the soda and mix it well.
11. Heat enough oil in a broad and deep pan.
12. Now remove the peels from the stuffed banana and then dip them into the prepared gram flour batter
13. Gently drop the pieces in hot oil.
14. Deep fry on medium heat till they become golden and crisp
15. Drain them on a paper napkin to remove the excess oil and sprinkle some chat masala .
16. Serve hot with green chutney and a cup of tea.

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