INGREDIENTS
- Raw cooking bananas
- 1/2 cup fresh peas, boiled
- 1 tbsp. mint leaves finely chopped
- 1 tbsp. coriander leaves finely chopped
- 4-5 green chillies finely chopped
- 1" piece ginger grated(optional)
- 1/2 tsp. each mustard & cumin seeds
- 4-5 pinches asafetida
- 1/2 tsp. turmeric powder
- 1 tsp. lemon juice
- 2 tbsp. oil
- Oil to deep fry
- For batter:
- 1-1/2 cups gram flour
- 1 tbsp. rice flour
- 1/4 tsp. turmeric powder
- 1 pinch soda bicarb
- 1 tbsp. hot oil
- Salt to taste
- METHOD
- Pressurecook bananas with skins, till soft.
- Remove skins, mash while hot. Keep aside.
- Heat oil heavy pan, add seeds, allow to splutter.
- Add asafoetida, mint, coriander, chillies, ginger, peas, lemon juice.
- Stir, add mashed bananas, salt, turmeric,mix well.
- Keep mixture aside to cool.
- For batter:
- Mix both flours, soda bicarb, salt, turmeric.
- Add enough water to make a batter which will coat the back of a spoon thickly.
- Add hot oil, mix well.
- To proceed:
- Put oil to heat in a frying pan.
- Make pingpong ball sized balls of mixture.
- Dip in batter, put in hot oil.
- Fry on medium flame, till golden.
- Drain, serve hot with green and tamarind chutneys, or sauce.
