Sweet and sour banana pakoda Recipe

Sweet and sour banana pakoda is a delicious and crispy Indian snack made with ripe bananas, gram flour, and a blend of spices. The ripe bananas add a natural sweetness to the pakodas, while the spices give them a tangy and savory flavor. These pakodas are perfect for tea-time or as an appetizer for parties. They are easy to make and can be enjoyed by people of all ages.

3.8
18 Rating -
Rate
Vegdiet
19minstotal
12minsPrep
7minsCook
19m.total
12m.Prep
7m.Cook
Sweet and sour banana pakoda
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Ingredients for Sweet and sour banana pakoda Recipe

  • 1 Ripe Bananas
  • 1/2 cup Gram Flour
  • 1 tablespoon Rice Flour
  • 1/4 teaspoon Red Chili Powder
  • 0.13 teaspoon Turmeric Powder
  • As required Salt To Taste
  • pinch A Pinch Of Baking Soda
  • as required Oil For Deep Frying
  • as required For The Sweet And Sour Sauce
  • 1/2 tablespoon Oil
  • 1/2 Small Onion, Finely Chopped
  • 1/2 teaspoon Ginger, Grated
  • 1/2 teaspoon Garlic, Minced
  • 1 tablespoon Tomato Ketchup
  • 1/2 tablespoon Vinegar
  • 1/2 tablespoon Sugar
  • As required Salt To Taste
  • 0.13 teaspoon Red Chili Powder
  • as required Chopped Coriander Leaves For Garnish

Directions: 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.
Nutrition
value
535
calories per serving
2 g Fat14 g Protein111 g Carbs6 g FiberOther

Current Totals

  • Fat
    2g
  • Protein
    14g
  • Carbs
    111g
  • Fiber
    6g

MacroNutrients

  • Carbs
    111g
  • Protein
    14g
  • Fiber
    6g

Fats

  • Fat
    2g

Vitamins & Minerals

  • Calcium
    110mg
  • Iron
    2mg
  • Vitamin A
    72mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    43mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    11mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    77mg
  • Manganese
    1mg
  • Phosphorus
    202mg
  • Selenium
    2mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp