Banana Pakora Recipe for Monsoon: A Crispy and Flavorful Snack Beyond Onion and Potato Fritters

 Here’s a delightful recipe you can try:

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🍌 Banana Pakora Recipe for Monsoon

A Crispy and Flavorful Snack Beyond Onion and Potato Fritters

If you’re craving something different from the usual onion and potato fritters during the rainy season, Banana Pakoras (Kele ke Pakode) are a must-try. They’re sweet, savory, crispy on the outside, and soft on the inside — perfect with a cup of hot tea on a drizzly day.

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🌿 Ingredients (Serves 3–4)

• 2–3 raw bananas (plantain or green bananas)

• 1 cup besan (gram flour)

• 2 tbsp rice flour (for extra crispiness)

• 1 tsp ajwain (carom seeds)

• ½ tsp turmeric powder

• 1 tsp red chili powder

• ½ tsp garam masala

• Salt to taste

• A pinch of baking soda (optional, for fluffiness)

• Water (as needed)

• Oil (for deep frying)

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👩‍🍳 Method

1. Prepare the bananas

   • Peel the raw bananas and cut them into thin round slices or lengthwise strips.

   • Keep them in salted water for 5 minutes to avoid discoloration.

2. Make the batter

   • In a bowl, add besan, rice flour, ajwain, turmeric, chili powder, garam masala, salt, and baking soda.

   • Gradually add water to make a smooth, thick batter (should coat the back of a spoon).

3. Heat the oil

   • In a deep kadhai, heat oil on medium flame.

4. Fry the pakoras

   • Dip banana slices in the batter and gently drop them into hot oil.

   • Fry till golden brown and crisp, flipping occasionally.

   • Remove onto tissue paper to drain excess oil.  

5. Serve hot

   • Enjoy with mint chutney, tamarind chutney, or just piping hot masala chai!

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🌧️ Why Banana Pakoras for Monsoon?

• Unique twist on the classic fritters.

• Perfect balance of mild sweetness and spiced batter.

• Keeps you full and warm during rainy evenings.

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✨ Tip: You can also try this with ripe bananas for a sweet version — just skip the spices and add a little sugar, cardamom, and coconut to the batter.