Скачать или смотреть Banana Flower Pakoda | Chef Harpal Singh Sokhi

Looking for a unique, healthy, and crispy Indian snack? Try this Banana Flower Pakoda recipe by Chef Harpal Singh Sokhi, a flavorful twist to your regular pakodas! Made with fresh banana blossoms, aromatic Indian spices, and a crunchy coating of gram flour and rice flour, this traditional dish is a perfect tea-time snack or rainy-day indulgence!

Serve With:
Green chutney
Tamarind sauce
A hot cup of chai!

INGREDIENTS:
1 no – Banana flower
To taste – Salt
1 tsp – Turmeric powder
½ no – Lemon juice
1 no – Onion, sliced
1 tsp – Ginger, chopped
2–3 no – Green chilli, chopped
15–20 no – Curry leaves
1 tsp – Red chilli powder
1 tsp – Dry mango powder (amchur)
1 tsp – Carom seeds (ajwain)
½ tsp – Turmeric powder
To taste – Salt
5 tbsp – Gram flour (besan)
2 tbsp – Rice flour
As required – Water
For frying – Oil
4–5 no – Green chilli (whole)
For sprinkle – Chaat masala

METHOD:
Remove the outer purple layers of the banana flower and collect the small florets inside.
Clean each floret by removing the hard stem and the transparent sheath (it's important for taste and texture).
Chop finely and rinse in clean water.
Add 1 tsp turmeric powder, salt, and lemon juice. Massage the florets well for 4–5 minutes.
Squeeze out the excess moisture completely and transfer to a mixing bowl.
Add sliced onions, chopped ginger, green chilies, and fresh curry leaves.
Mix in red chili powder, dry mango powder, carom seeds, and ½ tsp turmeric powder.
Adjust salt if needed.
Add gram flour and rice flour. Mix well to form a rough mixture.
If too dry, sprinkle a little water. The mixture should be coarse and hold shape.
Heat oil in a kadai or deep pan.
Drop small portions of the mix into the hot oil.
Fry until golden brown and crisp on medium flame.
Drain excess oil on paper towels.
Fry whole green chilies until crisp and sprinkle chaat masala on top.
Plate and serve hot with mint chutney or green chili sauce.

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