Ripe banana pakora is made from mashed ripe bananas mixed with sugar, semolina, refined wheat flour, desiccated coconut, and fennel seeds. These are deep-fried to perfection. My recipe includes every step to make ripe banana pakora at home. Go through it to learn them.
KEY TAKEAWAYS
- Ripe banana pakora is a wonderful snack item.
- Serve them with tea or coffee or as a festive treat.
- These pakoras have a sweet and creamy taste.
- Similar recipes include raw banana pakoras, sweet potato pakoras and apple fritters.
The Ingredients:
- 2 pieces ripe bananas
- 4 tbsp sugar
- ½ tsp salt
- 2 tbsp semolina (suji)
- 6 tbsp refined wheat flour (maida)
- 1 tbsp fennel seeds
- 2 tbsp coconut (desiccated)
- Oil as required for deep frying
I got this recipe from a lady whom I met at the temple on Janmashtami. She made these pakoras to offer to Lord Krishna and brought the same as prasad. Our conversation was on various topics like religion, food and everyday small things, and of course, the discussion was mostly on food. When I asked her about the pakoras as they looked so different, she explained the recipe to me in detail.
Later that week, I made those pakoras and my husband loved their taste and said that they are very different and delicious. My sons loved the softness and slight crunch of these pakoras and said that I made simple bananas very special. This has now become our weekend special evening snack item. That meeting with the lady in the temple made me realize how simple things at home that we often discard or overlook can become unique dishes with a little bit of imagination and effort.
How to Make Ripe Banana Pakora? (Step by Step Guide with Images)
Step 1: Take two ripe bananas in a mixing bowl. Remove the skin.
Step 2: Mash them nicely.
Step 3: Now add 4 tbsp of sugar and ½ tsp of salt to it.
Step 4: Mix them nicely until the mixture becomes watery.
Step 5: Now add 2 tbsp of semolina (suji) of fine quality. Mix them nicely.
Step 6: Next, add 6 tbsp of refined wheat flour (maida).
Step 7: Mix it very nicely as well so that the banana mixture turns thicker.
Step 8: Now, add 1 tbsp of fennel seeds and 2 tbsp of desiccated coconut to it.
(Pro tip: If you do not have desiccated coconut at home, you can also use dry coconut powder or freshly grated coconut).
Step 9: Mix them nicely for about 2 to 3 minutes. Cover the bowl and keep it aside for 10 minutes to set properly, and the maida and suji absorb all moisture from the mixture nicely.
(Pro tip: Mix the mashed banana with the other ingredients very nicely. The more you mix, the pakoras will be softer and fluffier after frying).
Step 10: After ten minutes, remove the cover and mix it again. Check the consistency of the banana mixture.
(Pro tip: For perfect fluffy frying of the banana pakoras, the mixture should ideally have a dropping consistency).
Step 11: Now, to deep fry the banana pakoras, heat an adequate amount of oil in a kadai to a medium temperature on a medium flame.
(Pro tip: Do not fry the pakoras on a high flame, as they will turn brown quickly and get burnt from the outside but remain uncooked from the inside to render a bitter taste).
Step 12: Put the ripe banana mixture in small portions in the hot oil one at a time.
(Pro tip: Be very careful and do not rush this process. Make sure you do not sprinkle hot oil on you).
Step 13: Leave them for a few minutes on a low to medium flame so that it is fried nicely from one side to a slight golden-brown color.
Step 14: Flip them one by one very carefully.
(Pro tip: Do not overcrowd the pan at a time while frying the banana pakoras. This will ensure even frying and help in flipping the pakoras one by one very easily).
Step 15: Remove them one by one when the pakoras have nicely turned fluffy and brown from all sides.
Step 16: Put them on a piece of tissue paper on a plate so that the excess oil is absorbed easily.
Step 17: After some time, transfer the fried banana pakoras to a bowl now. Your tasty, crunchy, and soft ripe banana pakoras are now ready to serve.
Recipe Card
Ripe Banana Pakora
Ingredients
- 2 pieces ripe bananas
- 4 tbsp sugar
- ½ tsp salt
- 2 tbsp semolina suji
- 6 tbsp refined wheat flour maida
- 1 tbsp fennel seeds
- 2 tbsp coconut desiccated
- Oil as required for deep frying
Instructions
- Take two ripe bananas in a mixing bowl. Remove the skin.
- Mash them nicely.
- Now add 4 tbsp of sugar and ½ tsp of salt to it.
- Mix them nicely until the mixture becomes watery.
- Now add 2 tbsp of semolina (suji) of fine quality. Mix them nicely.
- Next, add 6 tbsp of refined wheat flour (maida).
- Mix it very nicely as well so that the banana mixture turns thicker.
- Now, add 1 tbsp of fennel seeds and 2 tbsp of desiccated coconut to it. (Pro tip: If you do not have desiccated coconut at home, you can also use dry coconut powder or freshly grated coconut).
- Mix them nicely for about 2 to 3 minutes. Cover the bowl and keep it aside for 10 minutes to set properly, and the maida and suji absorb all moisture from the mixture nicely.
- Mix the mashed banana with the other ingredients very nicely. The more you mix, the pakoras will be softer and fluffier after frying).
- After ten minutes, remove the cover and mix it again. Check the consistency of the banana mixture. (Pro tip: For perfect fluffy frying of the banana pakoras, the mixture should ideally have a dropping consistency).
- Now, to deep fry the banana pakoras, heat an adequate amount of oil in a kadai to a medium temperature on a medium flame.
- (Pro tip: Do not fry the pakoras on a high flame, as they will turn brown quickly and get burnt from the outside but remain uncooked from the inside to render a bitter taste).
- Put the ripe banana mixture in small portions in the hot oil one at a time. (Pro tip: Be very careful and do not rush this process. Make sure you do not sprinkle hot oil on you).
- Leave them for a few minutes on a low to medium flame so that it is fried nicely from one side to a slight golden-brown color.
- Flip them one by one very carefully. (Pro tip: Do not overcrowd the pan at a time while frying the banana pakoras. This will ensure even frying and help in flipping the pakoras one by one very easily).
- Remove them one by one when the pakoras have nicely turned fluffy and brown from all sides.
- Put them on a piece of tissue paper on a plate so that the excess oil is absorbed easily.
- After some time, transfer the fried banana pakoras to a bowl now. Your tasty, crunchy, and soft ripe banana pakoras are now ready to serve.
