Take a raw banana. Peel it with a vegetable peeler.

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

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

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

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

Mix everything nicely. Check the consistency. Keep it aside.

Add it to the banana mixture.

Mix it nicely.

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).

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.

Remove them when the pakoras have turned brown nicely from all sides.

Put them on a piece of tissue paper on a plate to absorb the excess oil.

In the meantime, in the same oil, put a handful of curry leaves.

Quickly remove them when fried.

Put them on the fried banana pakoras on the plate.

Finally, transfer them to a bowl. Your tasty and crunchy homemade raw banana pakoras are now ready to serve.