It was cloudy outside and all set for a downpour though it was the middle of May. And I knew family will ask for some pakoras (fritters)to celebrate the downpour and the respite in this killing heat. It is like I am telepathically aware of my husband’s thought process in that very moment.

I was just thinking about which veggie pakora (bhajia) goes in the frying pan, my husband enters the kitchen and comes forth with his pakora request. I told you!! Telepathy!!

When I searched the pantry, there were many veggies which can be used for pakoras but my eyes caught the attention of these lovely green raw bananas which were sitting there since two days. What better day for them to come out. The good thing about these fritters is that once you buy the raw bananas there are very few ingredients you require to prepare the dish, all of which are found in most of our kitchens. Although the process is a bit longer than the other veggie bhajias, it is worth every minute of investment.

If done right they are super tasty and filling for the tummy so that your evening snack can be converted to an early dinner.

Though there are a no. of ways that I can cook these , since it was windy and almost pouring, I set the raw bananas in the pressure cooker for steam cooking and started the other preparations.

Raw banana wadas, it is!!

Serves: 6 as filling starter

Prep: 30 mins

Cooking : 15 mins

Total time: 45 mins to 1 hour

Ingredients

Raw Banana mix

10 medium raw bananas

1 tbsp ginger – green chilli paste

1 tsp turmeric

1 tbsp Garam masala

1 tsp red chilli powder

1/2 tsp coriander powder

1.5 tsp lemon juice

a few chopped coriander leaves

salt to taste

For tempering

2 tbsp oil

1/2 tsp cumin seeds

1 tsp mustard seeds

1/2 tsp asafoetida powder

10 – 12 nos curry leaves

For Pakora batter

2 cups chickpea flour

1/2 tsp turmric

salt to taste

Oil for deep frying. I used vegetable oil.

Method

1. Steam cook raw bananas in a pressure cooker for up to 5 whistles. By steam cook I mean do not put water in the vessel in which you put the bananas or they will be very soft and will be difficult to be molded into round balls. That should take around 15 minutes. If uncooked then put it back for 2-3 whistles more.
2. While the bananas are getting cooked , make ginger chili paste in a grinder. you need to wash and skin the ginger before grinding. keep aside.
3. Make the batter for deep frying by mixing all the ingredients and adding just enough water for smooth batter. The batter should not be too thick or the flavor of the star ingredient will be lost and the covering will be dominant. At the same time see that it is not runny. Adjust the seasoning to your taste. you can add a pinch of red chili powder too .
4. Cool the cooked bananas completely before mashing them and add all the masala’s or ingredients in it. Mix them properly.
5. Prepare the tempering . Add oil in a tempering pan and let it heat up. Add mustard , cumin seeds to it. when the start crackling add asafoetida powder and immediately add the tempering to the mashed banana. Mix everything well.
6. Put oil on heat for deep frying . keep it in medium or medium slow heat.
7. Apply a little oil on hand and start making banana mix balls in your hand.
8. Drop the banana mix balls one by one in the chickpea flour batter and deep fry on medium to medium low heat. It has to cook well or the batter will taste raw even thought the covering looks cooked.
9. Take them on an oil absorbing paper to get rid of the extra oil.
10. Serve it with tangy tamarind chutney and fried green chilies.

Notes

1. The cooking time of raw bananas may vary according to the country’s temperature as well as due to the quality of the bananas in your area.
2. If the banana mixture is too soft you can add little semolina which is a good water absorb-er.
3. You can try this recipe in an air fryer to make it more healthier. I do not possess one yet so no clue .
4. If u are not a spice lover, you can reduce the red chili and garam masala in the recipe. I have usede the Everest Garam masala. Have been using this for 25 years now.