Green Banana Pakoras Recipes

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MIXED VEGETABLE PAKORAS



Mixed Vegetable Pakoras image

Nidhi Jalan loves her snacks. The owner of Brooklyn-based Masala Mama calls these deep-fried veggies the "tempura" of Indian food. The spice-infused batter fries up into a puffy and crunchy coating -- fresh cilantro chutney is the perfect dipping sauce. Though pakoras are usually served at tea time, Nidhi also loves them at cocktail hour.

Provided by Food Network Kitchen

Time 40m

Yield 6 servings

Number Of Ingredients 23

2 to 3 small Thai green or serrano chilies, roughly chopped (seeds removed for less heat)
2 bunches cilantro, leaves and tender stems roughly chopped (about 4 cups)
2 small cloves garlic
One 1-inch piece ginger, peeled and roughly chopped
1 bunch mint, leaves picked (about 1 cup)
Juice from 2 limes (about 3 tablespoons)
1/2 teaspoon granulated sugar
1/4 teaspoon roasted ground cumin (see Cook's Note)
Kosher salt
2 1/2 cups chickpea (besan) flour, plus more if needed
1/4 cup chopped cilantro leaves and tender stems
1 teaspoon ajwain (carom) seeds (see Cook's Note)
1/8 teaspoon asafoetida (hing) (see Cook's Note)
1 teaspoon crushed red chili flakes
A pinch of baking soda, optional, for making the batter puffy
Kosher salt
Canola oil, for frying
1 leaf curly kale, stemmed and chopped (1 cup)
1/2 small yellow onion, chopped
2 cups small cauliflower and/or broccoli florets
1 medium red onion, quartered and sliced 1/4-inch-thick
1 large Yukon gold potato, peeled and sliced 1/4-inch-thick
Flaky sea salt, for sprinkling

Steps:

  • For the green chutney: Combine the chilies, cilantro, garlic, ginger, mint, lime juice, sugar, cumin, 2 tablespoons water and 3/4 teaspoon salt in a food processor or blender and blend until smooth. Season to taste with additional salt if needed. Transfer to a serving bowl and set aside. Makes: 3/4 cup.
  • For the batter: Combine the chickpea flour, cilantro, ajwain, asafoetida, chili flakes, baking soda, if using, and a heaping tablespoon of salt. Gradually add enough water, while mixing, to form a smooth batter that has the consistency of thin pancake batter, about 2 cups water; it should be thick enough to coat the back of a spoon.
  • For the vegetables and frying: Fill a large Dutch oven halfway with oil, attach a deep-fry thermometer and heat over medium-high heat to 340 degrees F. (It is important that the oil be medium hot, if too hot then the pakoras will brown on the outside but the vegetables will be raw on the inside.)
  • Toss together the kale and yellow onion in a bowl. Then put the cauliflower/broccoli, red onion and potato into separate bowls. Once the oil is at temperature, add enough of the batter to the bowl of onions to coat. Then drop spoonfuls of the mixture into the hot oil (being careful not to overcrowd) and fry, turning occasionally, until golden brown, 5 to 7 minutes. Use a slotted spoon to remove to a cooling rack set over a baking sheet. Repeat with the remaining batter and vegetables: 5 to 7 minutes for the cauliflower/broccoli florets, 6 to 10 minutes for the potatoes and 5 to 7 minutes for the kale.
  • Sprinkle the pakoras with sea salt and serve hot with the green chutney for dipping.

GREEN BANANA PAKORAS



Green Banana Pakoras image

This is a recipe for green banana fritters in the traditional Maharashtrian style. Serve hot with chutney.

Provided by maha.recipe

Categories     Indian Side Dishes

Time 35m

Yield 4

Number Of Ingredients 9

2 medium green bananas, peeled and cut into thin slices
2 ½ cups chickpea flour
1 teaspoon rice flour
1 teaspoon ground turmeric
½ teaspoon chili powder
1 pinch baking soda
salt to taste
½ cup water, or as needed
½ cup oil for frying, or as needed

Steps:

  • Peel bananas and cut into thin slices. Soak in a bowl of salted water for 5 to 10 minutes.
  • Meanwhile, mix chickpea flour, rice flour, turmeric, chili powder, salt, and baking soda in a bowl. Add enough water to moisten the mixture; the batter should be neither too thick nor too runny in consistency. Keep stirring the batter to prevent lumps.
  • Heat a generous amount of oil in a frying pan over medium-high heat.
  • Drain banana slices and pat dry with paper towels. Dip in batter and place in the hot oil. Fry in batches until golden brown, 2 to 3 minutes per side.

Nutrition Facts : Calories 294.4 calories, Carbohydrate 48.9 g, Fat 6.9 g, Fiber 3.9 g, Protein 12.3 g, SaturatedFat 0.4 g, Sodium 73.4 mg, Sugar 13.3 g

GREEN BANANA CURRY



Green Banana Curry image

Make and share this Green Banana Curry recipe from Food.com.

Provided by Mini Ravindran

Categories     Vegetable

Time 25m

Yield 5 serving(s)

Number Of Ingredients 10

2 tablespoons oil
salt
1/2 teaspoon turmeric
1 teaspoon red pepper powder
4 big green bananas, deskinned,cubed and soaked in cold salty water
1 tablespoon fresh lemon juice
1 cup coconut milk (available readymade of Nestle brand)
1 big onion
4 dried garlic, deskinned
2 tomatoes

Steps:

  • Heat oil in a non stick heavy base skillet.
  • Add salt, red pepper powder and turmeric powder.
  • Immediately add bananas and saute for about 2-3 minutes.
  • Let bananas go brown on the edges.
  • Add puree and fresh lemon juice.
  • Add 1/2 cup water and cover tightly.
  • Bring to a boil and let it simmer on medium heat for 10 minutes.
  • Finally add the coconut milk, cover again for 5 minutes on low heat and serve warm with steamed rice or steamed noodles.

SAMOAN GREEN BANANA



Samoan Green Banana image

This is a side dish most Polynesians love to eat with their main dish. Here in America, it's made with green bananas. Serve with Samoan palusami, teriyaki chicken, or steak. Enjoy!

Provided by Goddess

Categories     100+ Everyday Cooking Recipes     Vegan     Side Dishes

Time 45m

Yield 6

Number Of Ingredients 3

3 (13.5 ounce) cans coconut milk
1 large onion, chopped
6 small unripe (green) bananas

Steps:

  • Combine the coconut milk and onion in a bowl; set aside.
  • Bring a large pot of water to a boil over medium heat. Boil the bananas in their skin for 30 to 40 minutes; drain. Run the bananas under cold water until they are cool enough to handle. Remove the bananas whole from their skins.
  • Heat a large saucepan over medium-high heat. Place the bananas in the pan. Pour the coconut milk mixture over the bananas. Cook until the coconut milk is foamy. Allow to cool 5 minutes before serving.

Nutrition Facts : Calories 489.2 calories, Carbohydrate 33.1 g, Fat 41.7 g, Fiber 2.6 g, Protein 5.3 g, SaturatedFat 36.3 g, Sodium 26 mg, Sugar 1.1 g

FRIED GREEN BANANAS



Fried Green Bananas image

Last week I bought 4 very green bananas in the hopes that they would ripen while we were eating the ripe ones we had. Well they never did ripen and I didn't want to throw them out or go all the way to the store just to return such a small inexpensive item. So....I decided since they were hard like plantain I'd fry them up. Not being a fan of fried foods I would never do this unless I was at a loss...which i was. I cut them in small pieces and fried them in some light vegetable oil. I tasted one, it was very bland. I sprinkled some cinnamon sugar on them and that tasted better. My DH, who doesn't like sweet desserts thought they were good. So now I know what to do with my green bananas that won't ripen up!

Provided by Chef Joey Z.

Categories     Dessert

Time 25m

Yield 4 serving(s)

Number Of Ingredients 3

4 bananas (very green)
1/2 cup vegetable oil
1 tablespoon cinnamon sugar (or nutmeg)

Steps:

  • Peel the bananas.
  • Slice them into 1/2 inch pieces or whatever size you prefer.
  • Fry in the oil until they are golden. About 10 minutes per side, though.
  • This could take shorter or longer, depending on your stove and fry pan.
  • Make sure they are crunchie on each side.
  • Drain on a paper towel.
  • Sprinkle with cinnamon sugar.
  • Bon Appetit.

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