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

Method:

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.