Ingredients:
Banana blossom – 1 medium, tiny florets are separated from the blossom. The middle unedible match stick like part and transparent calyx are discarded. Collect about 100 gms of florets wash, chop them fine, keep them in water with haldi and little butter milk.
Green chilli – 3,chopped fine,
Jeera – 1/4 tsp,
Course powder of 2 cloves, 1/2 inch cinnamon, 2 tsp dhania seeds,
Salt,
Ginger garlic paste – 1/4 tsp,
Peanuts – 2 Tablesp,(you can use raw ),
Curry leaves – few , chopped fine,
Chopped coriander – 1 Tablesp,
Haldi – 2 pinch,
Besan – 5 Tablesp,
Rice flour – 5 tsp,
Oil to deep fry.
Method:
1).If you are using the florets immediately, you need not soak them in butter milk water. Take the florets in a mixing bowl after squeezing out water (if any ) add all the ingredients.
2).Mix them thoroughly with clean hand after adding 1 tsp of hot oil or Desi ghee. Now add water little by little and prepare a little crumbly dough.
3).Check salt and drop little portions into medium hot oil. Fry the pakoda till they turn light golden in colour. Remove them on to a kitchen tissue to absorb excess oil if any.
4).Serve these delicious , tasty and crispy snack with evening tea or coffee.
Tip:
a).As we have not added onion, you can comfortably consume them for 5 to 6 days when kept in fridgedaire. (2 to 3 days on shelf outside ).
b).You can go through my other recipes with banana flower.