Banana Fritters Recipe Indian

Banana Fritters Recipe Indian

We are going to deep fry it. In a large bowl flour, turmeric powder, sugar, plain yogurt, salt and water.

Pazham Pori / Banana Fritters Banana fritters, Fritters

Crisp on the outside and soft on the inside, these sweet and salty plantain fritters are ideal as a snack or as we relish it, during lunch with rice and dal.

Banana fritters recipe indian. I used raw organic sugar. 1 tbsp red chili powder (optional) 2 tbsp oil for shallow frying. Fry until they are golden all over.

You can serve it as either an appetizer, snack or even as a dessert with a scoop of your favorite ice cream. Use a slotted spoon to turn the fritters every now and then. Kerala banana/plantain fritters are traditional deep fried snacks served in the southern part of india, mostly in kerala and karnataka states.

How to make banana fritters. Do not calculate the calories,please. Sprinkle with white sugar and eat warm.

You may have to add more cooking oil. Recipeingredient (used american measuring cup, 1 cup = 250 ml) 3 medium sized ripe bananas. This recipe is an easy and tasty way to use bananas;

But whichever way you decide to serve these delicious treats, rest assured they will always be a huge hit. You can also use jaggery or brown sugar. Mix all along with mashed bananas.

Not a sin to indulge in such delicacies once in a while. Though besan or gram flour is the main ingredient used for making pakora an addition of little semolina, rice flour or corn flour brings in added extra crunch. Not oily, taste best and remain crunchy for long time.

Vazhaipoo (banana blossom) is loaded with fiber, protein and many more nutrients. As an alternate you can also use ladoo. Fry fritters until crisp and brown on both sides;

Mix marmalade and orange juice. 6 minutes vazhaipoo pakoda, a delicious, crispy and spicy fritters made with banana flower, gram flour, rice flour and onion pakoda this vazhaipoo pakoda is so crunchy and tempting. Heat for a few minutes and.

When you press them if no batter oozes out they’re done. Mix to get a thick batter consistency, set aside for 10 minutes. Then drain using a slotted spoon and place on kitchen paper towel to remove most of the oil.

Remove fritters from pan and place on paper towel. Now add water and make a perfect batter (not so thin and not so thick for making pakoda) then heat oil in a kadai (indian cooking pot) and pour small piece of batter directly into the hot oil Each flower will be very crispy making us more tempting.

Dip the slices in batter and deep fry to a light golden colour. Place the fritters in a serving plate. Mash (use a blender) ripe banana, add rice flour, suji, salt, roughly crushed fennel & cardamom seeds, sugar powder and mix all;

2 tbsp sugar (optional) 1.5 tbsp milk. Cut the banana into thin and long slices. 1 tbsp vanilla powder or 1 tbsp green cardamom powder.

I have pan fried them with less oil for a healthier and tastier option. To make this banana fritters, you need just whole wheat flour,rice flour and sweetener.

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