No ratings yet

Raw banana pakora is made from grated raw banana mixed with garlic, gram flour, rice flour, onion, green chilies, coriander, and curry leaves, along with a variety of powdered aromatic spices. It is then deep-fried to perfection in hot cooking oil. The steps to make raw banana pakora at home are very easy, as described in my recipe.

Table of Contents

KEY TAKEAWAYS

Raw banana pakora is a delightful evening snack item.
Enjoy them with a cup of hot coffee, tea, green chutney, tamarind chutney, or tomato ketchup.
These pakoras have a sweet, spicy, and earthy taste.
Similar recipes include ripe banana pakora, sweet potato pakora, paneer pakora, and aloo pakora.

The Ingredients:

1 piece raw banana (peeled, grated)
8 cloves garlic (roughly crushed)
1 cup gram flour (besan)
2½ tbsp rice flour
1 tbsp red chili powder
½ tbsp Kashmiri red chili powder
1 tsp cumin seeds powder
1 tsp turmeric powder
½ tsp asafetida powder
1 piece onion (medium size, finely chopped)
1 piece green chili (finely chopped)
Salt to taste
Curry leaves – a few for the mixture and a few for garnishing
Coriander leaves – a few
2 tbsp refined cooking oil (hot, to add in the banana mixture)
½ liter cooking oil (for deep frying)

This pakora recipe came from a woman who sat next to me in a long queue at the doctor’s chamber one evening when I went with my younger son for the flu. We started talking and ended up discussing how we plan to make snack items with little ingredients when there is a quick demand. She told me this dish can be made quickly and I was intrigued and asked for the recipe.

I made it the next afternoon and surprised my husband with a bowlful along with a hot cup of tea. He loved the flavor and taste, while the boys loved the novelty. Now, it is my surprise snack item. That moment reminded me how resourcefulness is the secret ingredient in many kitchens, especially in the lives of women who quietly make do, beautifully and wisely.

How to Make Raw Banana Pakora? (Step by Step Guide with Images)

Step 1: Take a raw banana. Peel it with a vegetable peeler.

Step 2: Now, grate the peeled banana. Keep the grated banana in a bowl aside.

Step 3: Now, roughly crush about 8 cloves of garlic in a mortar and pestle.

Step 4: Now, add all powdered spices and ingredients to the grated banana in the bowl such as 2 tbsp of gram flour (besan), 2 tbsp of rice flour, 1 tbsp of red chili powder, ½ tbsp of Kashmiri red chili powder, 1 tsp of cumin seeds powder, 1 tsp of turmeric powder, and ½ tsp of asafetida powder.

Step 5: Then, follow it with 1 piece of onion (medium size, finely chopped), 1 piece of green chili (finely chopped), and the crushed garlic cloves.

Step 6: Now add a few curry leaves, a few coriander leaves, and salt to taste.

Step 7: Mix everything nicely. Check the consistency. Keep it aside.

Step 8: Heat 1 cup of refined cooking oil in a kadai to a medium temperature on a medium flame. Take out 2 tbsp of hot cooking oil.

Step 9: Add it to the banana mixture.

Step 10: Mix it nicely.

Step 11: Take small portions of the raw banana mixture in your hand and put them very carefully in the hot oil. Do it from one side of the kadai. This will prevent the hot oil from sprinkling on you. Fry them for a few minutes on a low to medium flame.

(Pro tip: Do not put too many pakoras in the oil at one time. It will be difficult to flip them. It will also prevent them from being cooked nicely, inside out).

Step 12: When you notice one side of the pakoras has turned slightly golden-brown, flip them very carefully and fry them further by sprinkling hot oil on them continuously with the strainer.