Sweet and sour banana pakoda Recipe

Cooking Directions

• STEP 1.In a bowl, mash ripe bananas and add gram flour, rice flour, red chili powder, turmeric powder, salt, and a pinch of baking soda. Mix well to form a thick batter.
• STEP 2.Heat oil in a deep pan or kadai. Drop spoonfuls of the batter into the hot oil and fry until golden brown and crispy.
• STEP 3.Remove the pakodas from the oil and drain excess oil on a kitchen towel.
• STEP 4.For the sweet and sour sauce, heat oil in a pan and add chopped onions, ginger, and garlic. Saute until onions turn translucent.
• STEP 5.Add tomato ketchup, vinegar, sugar, salt, and red chili powder. Mix well and cook for a few minutes until the sauce thickens.
• STEP 6.Dip the fried pakodas in the sweet and sour sauce and coat them well.
• STEP 7.Garnish with chopped coriander leaves and serve hot.

Cooking Tips

• Make sure the bananas are ripe but not overly ripe, as overly ripe bananas can make the batter too sweet.
• Adjust the spice levels according to your taste preferences.
• Serve the pakodas immediately after coating them with the sweet and sour sauce to maintain their crispiness.

Storage and Serving

• Sweet and sour banana pakodas are best served hot and fresh.
• If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• Reheat the pakodas in an oven or air fryer to regain their crispiness before serving.