Ingredients with Measurements:
- 2 ripe bananas
- 1 cup besan (gram flour)
- 1/4 cup rice flour
- 1/2 tsp red chili powder
- 1/2 tsp turmeric powder
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- Salt to taste
- Oil for deep frying
Special equipment needed:
- Deep frying pan
Step-by-step instructions:
1. Peel and mash the bananas in a mixing bowl.
2. Add besan, rice flour, red chili powder, turmeric powder, cumin powder, coriander powder, and salt to the mashed bananas.
3. Mix well to form a thick batter.
4. Heat oil in a deep frying pan.
5. Drop spoonfuls of the batter into the hot oil and fry until golden brown.
6. Remove the pakodas from the oil and drain on a paper towel to remove excess oil.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Heat oil for deep frying at medium-high heat.
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 35g
- Protein: 5g
Substitutions for ingredients:
- You can use any type of ripe bananas for this recipe.
- Corn flour can be used instead of rice flour.
Variations:
- You can add chopped onions, green chilies, and cilantro to the batter for added flavor.
- You can also add grated cheese to the batter for a cheesy twist.
Tips and tricks:
- Make sure the oil is hot enough before adding the pakodas to ensure they cook evenly.
- Do not overcrowd the frying pan with too many pakodas at once.
- Serve the pakodas hot for the best taste.
Storage instructions:
- Store leftover pakodas in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the pakodas in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the pakodas on a platter with a side of chutney or ketchup.
Garnishes:
- Garnish with chopped cilantro or grated cheese.
Pairings:
- Serve with a hot cup of chai or coffee.
Suggested side dishes:
- Serve with a side of salad or raita.
Troubleshooting advice:
- If the batter is too thick, add a little water to thin it out.
- If the pakodas are not crispy enough, increase the heat of the oil.
Food safety advice:
- Make sure the oil is not too hot to prevent splattering and burns.
- Use caution when handling hot oil.
Food history:
- Kelyacha Shikaran Pakoda is a popular snack in Maharashtra, India.
Flavor profiles:
- The pakodas are crispy on the outside and soft on the inside with a sweet and savory flavor.
Serving suggestions:
- Serve as a snack or appetizer.
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Region: Indian