Kachche Kele Ke Pakke Pakore Recipe

In South Asia (read, India & Pakistan) every meal has a set of typical foods denoted for it. Now that meal may be an hour long dinner or a 15 minute tea break, but we must eat something. And our ‘somethings’ are also prepared and cooked with much devotion and elaboration.

One such example of an intricately made ‘snack’ is the pakora. Batter fried items that could range from a simple green chili to a chicken chunk. We take our pakoras rather seriously and love every bit of experimentation that comes along with it. Here’s one such delicious recipe.

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Banana Republic!

Batter fried stuffed bananas.

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Passive Time

40 minutes

Servings

MetricUS Imperial

Ingredients

• 6 large bananas semi-raw
• 2 tsp Cumin powder
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1 tsp ½chaat masala
• 1 tsp ½ginger chopped
• 6-8 green chillies chopped
• Juice of 6 lemons
• 1 tsp amchoor mango powder
• salt to taste

For the batter

• 500 gram gmflour besan
• 200 gm rice flour
• 1 tsp Red chilli crushed

For the tamarind chutney

• 300 gm tamarind pulp imli
• 2 tsp brown sugar
• 1 liter cooking oil for frying
• 3 cucumbers for garnish

Passive Time 40 minutes Servings MetricUS Imperial Ingredients 6 large bananas semi-raw 2 tsp Cumin powder 1 tsp red chilli powder 1 tsp coriander powder 1 tsp ½chaat masala 1 tsp ½ginger chopped 6-8 green chillies chopped Juice of 6 lemons 1 tsp amchoor mango powder salt to taste For the batter 500 gram gmflour besan 200 gm rice flour 1 tsp Red chilli crushed For the tamarind chutney 300 gm tamarind pulp imli 2 tsp brown sugar 1 liter cooking oil for frying 3 cucumbers for garnish

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Instructions

1. Peel the bananas and extract the pulp to make them hollow.
2. For the stuffing, mix together all the spices, ginger and green chilies.
3. Fill this stuffing in the hollowed bananas.
4. Prepare the batter by mixing together gram flour, rice flour, crushed red chilies and water to get a good consistency.
5. Dip the bananas in the batter and deep-fry them well till golden.

For the chutney

1. Mix in brown sugar and a pinch of salt in the tamarind pulp.
2. Serve with pakoras.