As you grow your palate matures as well. You start enjoying those dishes which you used to detest as a kid. Something like this happened to me with these Banana Coconut fritters or Sweet Banana Pakora recipe. Or, as we call them Kola’r Bora.
How To Make Ripe Banana Pakora
Earlier when over-ripened bananas weren’t baked into cakes and muffins, grannies would go for this recipe. I remember my maternal granny making these whenever we were left with over-ripened bananas, which used to be quite often during the hot and humid climate. She would scrape some coconut and mix it with mashed bananas and some grated jiggery for an extra hint of sweetness. Whisking it vigorously with her fingers, she would heat up some ghee or clarified butter to deep fry little fritters of it. “Ei sob baba, ghee te hi bhalo hoy”, she would quip! (These are always good in ghee or clarified butter)
Quickly turning them over as they caramelize, she would take them out and serve them hot. These would often make healthy evening snacks for us or might even find its way into our tiffin packs to school next day.
Today, when the world is going gaga over Refined Sugar Free recipes, I am quite amused to find these oldies out of my granny’s notebook. Little did they ever realize that, cutting refined sugar is necessary. For them, using natural sweeteners like jaggery and honey was a part of routine.
As Janmashtami is fast approaching, I thought of trying out recipes from an old compilation of magazine recipe page cut-outs. This is first in that series. So, I am planning to name it as ‘Granny’s Recipe Compilation #1’
As I look for my next muse, you check out the recipe here.
- 1 Ripened Banana
- 2 tbsp Grated Fresh Coconut
- 1 tbsp Grated Jaggery I used Date Palm Jaggery
- 1/2 tsp Baking Powder
- 2 tbsp Flour
Mash the banana into smooth. Now mix rest of the ingredients and make a tight and smooth batter of it.
Heat Ghee or Clarified Butter in a pan and fry small balls of the better in it. Allow these to caramelize on a low flame for 2-3 minutes. Take them out and serve them crisp.