There is nothing quite like the experience of enjoying a hot, savory snack while watching the rain pour down during the monsoon season. As the rainy season arrives, the craving for deep-fried, spicy fritters becomes almost irresistible. If you are tired of the usual potato and onion pakoras and want to experiment with something unique, raw banana pakoras are an excellent alternative. Crispy and crunchy on the outside while remaining incredibly soft on the inside, these fritters can be easily prepared at home with minimal effort. They serve as the perfect accompaniment to a steaming cup of tea, spicy green chutney, or tangy tomato sauce. Let us dive into the simple step-by-step process of making these delicious raw banana pakoras.
Ingredients You Will Need
To make these delightful banana fritters, you only need a handful of basic pantry staples. The ingredients required include 3 to 4 raw bananas, 1 cup of gram flour (besan), 1 to 2 finely chopped green chilies, half a teaspoon of carom seeds (ajwain), half a teaspoon of turmeric powder, half a teaspoon of red chili powder, half a teaspoon of coriander powder, a pinch of asafoetida (hing), a little wheat flour, salt to taste, a touch of garam masala, and oil for deep frying. The addition of a little wheat flour helps in achieving that perfect extra crunch on the outer layer.
Preparing and Boiling the Raw Bananas
Start the preparation by thoroughly washing the raw bananas under running water to remove any dirt. Once washed, carefully peel off their thick outer green skin using a sharp knife. Next, slice the peeled bananas into thin round discs or long strips, depending on your visual preference. Place these sliced pieces into a pressure cooker with a little water and boil them for about 3 to 4 minutes. It is crucial to ensure that the banana slices do not get overcooked or turn completely mushy. Once boiled, drain the water immediately, transfer the slices to a plate, and let them cool down to room temperature.
Mashing and Preparing the Batter
After the boiled banana pieces have cooled down completely, transfer them to a mixing bowl and mash them into a smooth, fine paste. It is highly recommended to use a spoon or a spatula for this mashing process rather than your bare hands. This precaution not only prevents accidental burns but also keeps the mixture hygienic, ensuring the pakoras do not spoil quickly. To this mashed banana paste, add the gram flour, a small portion of wheat flour, carom seeds, turmeric powder, red chili powder, coriander powder, asafoetida, garam masala, chopped green chilies, and salt. Gradually pour in water in small increments and whisk the mixture to form a smooth, lump-free batter. The consistency of this batter should be balanced—neither too runny nor too thick.
Frying to Golden Perfection
Pour oil into a deep frying pan or kadhai and heat it over medium-high flame. Take each portion of the prepared banana mixture, coat it thoroughly with the spiced gram flour batter, and gently drop it into the hot oil. Fry the pakoras on medium heat. Cooking on medium flame is essential as it allows the fritters to cook evenly from the inside while developing a beautiful, golden-brown, crispy crust on the outside. Once they turn golden and crispy on all sides, remove them using a slotted spoon. Make sure to drain the excess oil properly, as greasy pakoras can ruin the overall taste. Serve these piping hot raw banana pakoras with green chutney, sweet tamarind chutney, or tomato ketchup alongside a hot cup of tea.
