Banana Flower vechi ipdi senji paarunga

Ingredients

• 3 pieces Ripe Bananas (peeled and washed)
• 1 cup Roasted Peanuts (unsalted, roasted)
• 1 piece Green Chili (finely chopped)
• 1 small Onion (finely chopped)
• 1 teaspoon Ginger Garlic Paste (store‑bought or homemade)
• 0.5 teaspoon Turmeric Powder
• 0.5 teaspoon Red Chili Powder
• 0.5 teaspoon Garam Masala
• 0.5 teaspoon Salt
• 5 sprigs Curry Leaves (fresh, finely chopped)
• 2 cups Oil for Deep Frying (vegetable or canola oil)
• 1 teaspoon Oil for Greasing Hands

Instructions

1. Prepare the Bananas

   Peel the bananas, wash them briefly, and set aside.

   Time: PT5M

2. Boil the Bananas

   Place the bananas in an idli steamer (or a pot with a little water) and steam/boil for 10 minutes until soft.

   Time: PT10M

   Temperature: 100°C

3. Mash the Bananas

   Remove the bananas, let them cool slightly, then mash them in a bowl until smooth.

   Time: PT5M

4. Grind Roasted Peanuts

   Add 1 cup of roasted peanuts to the food processor and blend to a fine powder.

   Time: PT2M

5. Combine Banana and Peanut Paste

   Transfer the ground peanuts back to a plate, then add the mashed bananas to the processor and pulse briefly to combine.

   Time: PT2M

6. Add Aromatics

   Add the chopped green chili, chopped onion, and ginger‑garlic paste to the processor and blend until finely minced and well incorporated.

   Time: PT2M

7. Season the Mixture

   Transfer the blended mixture to a mixing bowl. Add turmeric, red chili powder, garam masala, salt, and chopped curry leaves. Mix well.

   Time: PT5M

8. Form the Dough

   Gradually add the previously ground peanut powder to the bowl, kneading with your hands until a smooth, non‑sticky dough forms.

   Time: PT5M

9. Shape the Balls

   Grease your hands with a teaspoon of oil, pinch off small portions of dough and roll into smooth bite‑size balls (about 2 cm diameter).

   Time: PT5M

10. Heat Oil for Frying

    Place a frying pan on the stove, add enough oil to submerge the balls, and heat over medium‑high until the oil reaches about 350°F (175°C).

    Time: PT3M

    Temperature: 350°F

11. Fry the Balls

    Carefully add the balls in batches, frying until they turn golden brown and crisp, about 3‑4 minutes per batch.

    Time: PT7M

    Temperature: 350°F

12. Drain and Serve

    Remove the fritters with a slotted spoon, drain on paper towels, and serve hot with ketchup or chutney.

    Time: PT2M

Nutrition Facts

Calories

150

Protein

3 g

Carbohydrates

20 g

Fat

6 g

Fiber

2 g