Raw Banana or Vazhaka and Onion Pakodas

Its been a rainy today here, gloomy and so chill and a lovely day and  that too it’s a weekend.

Wanted some nice snack to munch with the tea and  I made these two types  (raw banana bajji and killi pakoda with onion slices) for the evening tea. With a cup of tea sitting by the balcony  we enjoyed  the evening to the most J.

Time: 30 minutes

Serves : 3 pax

Ingredients

Raw Banana Bajji

Raw Banana – 1 no (Sliced in thin pieces lengthy) **

Gram flour – ½  cup

Rice Flour – 1 tbsp

Red chilli powder – ½ tsp

A pinch of  asafetida

A pinch baking soda

Idli batter – 1 tbps (Optional) *

Salt to taste

Oil for frying

*This makes the bajji/pakoda very light and crispy. Avoid you  

  don’t want. But I always add it.

**Cut the slices very thin and drop this into turmeric and salt water, so that the banana remain fresh and wont turn dark.

Method

Lets make the batter. In a bowl  throw in the gram flour, baking soda, rice flour, salt, red chilli powder, asafetida, idli batter by adding little water so that you will get a nice thick batter for dipping the raw banana slices.

Heat oil in a pan and when its very hot.  Test if the batter is right by just adding a drop of the batter  if it pops up immediately then its ready to slide the bajji in.

Take a raw banana slice and dip in the batter and slide into the oil and fry well both sides. Like this fry all the bajjis in small batches in medium heat until golden brown. Remove from oil and drain on a paper towel.

Serve hot  with tomato ketchup.

Onion Killi Pakoda

Gram flour – ½  cup

Rice Flour – 1 tbsp

Red chilli powder – ½ tsp

A pinch of  asafetida

1 Large Onions sliced

Cashew roughly crushed – 1 tbsp (Optional)

Curry leaves and Coriander leaves – 2 prigs each chopped fine

¼  tsp red chilli powder

A pinch of  asafetida

A pinch baking soda

Idli batter – 2 tbps (Optiona) *

Salt to taste

Oil for frying

Method

In a bowl  throw in all the ingredients lik thee onion, gram flour, baking soda, rice flour, salt, red chilli powder, cashew pieces, asafetida, idli batter, coriander and curry leaves and make a thick dough/batter like  by adding little water.

Heat oil in a pan and when its very hot.  Test if the batter is right by just adding a drop of the batter  if it pops up immediately then its ready to slide the pakodas.

Take a  handful of the dough/batter and drop them pinching into small pieces into the hot oil or take a teaspoon of the dough and drop if you dont like to use your hand. Fry all the pakodas  in small batches in medium heat until golden brown. Remove from oil and drain on a paper towel.

Serve hot  with tomato ketchup and with a hot cup of tea.

Latha