• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Banana flower pakoda

1 – 250gms whole banana flower stem
125g – besan/Bengal gram flour
2 tbsp – rice flour
7- green chillies, chopped fine
2 – onion, medium, chopped fine
1 tbsp – chopped coriander leaves
6 – chopped curry leaves
Salt
Oil to deep fry
1/2 inch – chopped ginger
A handful of ground nuts
1/4 tsp – garam masala, optional
Directions
Remove outer petals of the flower and collect the tiny flowers.
Carefully discard the long central stalk, chop the flowers, sprinkle a pinch of turmeric powder over the flowers to prevent discolouration and keep to one side.
In a bowl except from the oil add the besan and other ingredients, mix well to form a tight batter, add a tsp of hot oil, and mix thoroughly.
In a pan heat enough oil to deep fry, carfully drop the batter in, fry until golden brown and crispy.
Transfer them on to a paper napkin to remove extra oil.