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.