Скачать или смотреть How to make Banana Pakoda using Buckwheat Flour

Banana Pakoda using Buckwheat Flour
Navratri special — no onion, no garlic.

Try this banana pakoda with buckwheat flour for a fresh twist: crunchy outside, soft inside. During Navratri we often stick to simple, pure food — this one feels like a fun saviour when you want something different.

Give it try and let me know what you think. Come on ya💕

Ingredients:
• 1 Raw banana
• 250 grams of buckwheat flour
• Chilli powder — about 1½ tsp (or adjust to taste)
• 1 tsp Garam masala
• ½ tsp Jeera (cumin) powder
• Ajwain (optional)
• Buttermilk
• Salt to taste
• Oil for frying
• For serving — curd or mint (pudina) chutney

Method:

1. Peel and cut the banana
Peel the banana and slice it into pieces (thin or medium thickness works best).

2. Put the banana slices in the buttermilk
Put the banana slices into buttermilk. This helps them get flavour and helps the batter stick well.

3. Make the spice batter
In a bowl, mix buckwheat flour, salt, chilli powder, garam masala, jeera powder, and ajwain (if using). You will have a dry mix.

4. Coat the banana slices
Take the banana slices from the buttermilk and dip them into the batter so they are fully covered.

5. Heat oil
Heat some oil in a deep pan (kadai). The oil should be hot but not too hot.

6. Fry
Gently drop the coated banana slices into the hot oil. Don’t crowd the pan; fry a few at a time. Fry until they are golden brown and crispy on the outside.

7. Drain excess oil
Once done, remove them with a slotted spoon and let them rest on paper towels or kitchen tissue to absorb extra oil.

8. Serve
Serve hot with curd or mint chutney. Preferably eat them fresh when they are crispy.