Sep 14, 2015

Raw banana pakoras

When we moved to our new place, we inherited a banana plant, which promptly gave us a flower which developed into a few bunches of fruit. Unfortunate, we have no idea about harvesting bananas, and left the fruits on the tree to ripen. For a month and more, we waited, till I saw them starting to rot at the tips. I got the fruits in but still have no idea how to ripen them. So raw banana it is, and a fine vegetable it makes!

3 raw bananas
Green chilli paste to taste
Ginger garlic paste to taste
1/2 tsp haldi powder
Salt to taste
3 tbsp besan
Salt to taste
Oil for deep frying

Pressure cook the raw bananas for 20 minutes after the first whistle. Remove the peel, mash and keep aside
Add green chilli paste, haldi powder and salt, and mix well. Roll into balls and flatten slightly. 
Make a batter with besan, salt and water
Heat the oil (to a temperature where a blob of batter rises slowly to the top). Dip the flattened balls in batter, and deep fry till golden on both sides. Remove with a slotted spoon and drain on kitchen towels. 
Serve hot with tomato ketchup or mint chutney. 

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