Raw banana fritters are a delicious and crunchy snack made from unripe green bananas. They are a popular dish in many South Asian and tropical cuisines, often enjoyed as a tea-time snack or a side dish. The bananas are sliced or mashed, coated in a seasoned batter made from water chestnut flour or rice flour, and deep-fried until golden brown. These fritters have a unique flavor, combining the mild sweetness of raw bananas with the savory spices in the batter, resulting in a delightful contrast of textures and tastes.
Nutritional Value of Raw Banana Fritters
Raw bananas are a nutritious ingredient, rich in fiber, vitamins, and minerals. They are an excellent source of vitamin C, vitamin B6, and potassium. The resistant starch in raw bananas is beneficial for gut health, helping to promote healthy digestion and maintain stable blood sugar levels.
However, the nutritional profile of raw banana fritters can vary based on preparation. When deep-fried, the fritters are higher in calories and fat, particularly if cooked in oil rich in saturated fats. To make a healthier version, you could consider shallow frying, air frying, or baking the fritters.
Approximate Nutritional Information (per serving, depending on preparation method:
Main Ingredients:-
Raw Banana - 2 nos
Green Chilli - 4 nos
Coriander Leaves - 15 gm
Turmeric Powder - 1 tsp
Singhara ke Atta (Water Chestnut Flour) - 4 tbsp
Rock Salt - as per taste
Vegetable Oil for deep frying
Serves - 4-5
Procedure:-
Prepare the Bananas:
Peel the raw bananas and slice them into small pieces.
Transfer it into water for 2-3 mins.
In another bowl, grate all the pieces of banana.
Make combining the Batter:
In a mixing bowl, combine grated bananas, Singhara ka Atta, turmeric powder, finely chopped green chillies, chopped coriander leaves, and rock salt.
Add a little water if only needed gradually to the mixture to make a thick smooth batter.
Ensure the batter is not too runny.
Heat the Oil:
In a deep frying pan, heat vegetable oil on medium-high heat.
To check if the oil is ready, drop a small amount batter into the oil; if it sizzles and rises to the surface, the oil is ready for frying.
Fry the Pakoras:
Carefully drop the grated banana batter into the hot oil, a few at a time, to avoid overcrowding the pan.
Fry the pakoras until they are golden brown and crispy on both sides.
Turn them occasionally for even cooking.
Use a slotted spoon to remove the pakoras from the oil and drain excess oil on paper towels.
Serve:
Serve the raw banana pakoras hot with your favorite chutney or sauce.
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