Stuffed Banana Pakoda

Ingredients

• 3semi-ripe bananas
• 2 tbspfresh coriander, chopped
• 2 tspground coriander
• 1 tspred chilli powder
• A pinchground turmeric
• 1 tspamchur (dried mango powder)
• To tastesalt
• 2 tbspbesan bhujiya sev (crispy gram-flour strings), crushed
• 1 tspginger chilli paste
• 1 tbspdesiccated coconut
• 120 g (1 cup)gram flour (besan)
• 2 tspsemolina
• 1/2 tspred chilli powder
• A pinchground turmeric
• A pinchcarom seeds
• A pinchbicarbonate of soda
• A pinchasafoetida
• 1 tspground coriander
• To tastesalt

Instructions

1. 1

   Wash the bananas

   Wash the bananas and trim off both ends.

2. 2

   Mix the filling

   In a bowl, combine the chopped coriander, crushed bhujiya sev and all the dry spices for the stuffing.

3. 3

   Moisten the mixture

   Mix everything together, then sprinkle on a few drops of water so the filling is moist enough to hold together.

4. 4

   Slice the bananas

   Without peeling them, cut the bananas into slices about 1 inch thick.

5. 5

   Make a cavity

   Use the tip of a potato peeler to make a cavity in each banana slice.

6. 6

   Fill the slices

   Spoon the spiced mixture into the cavity of each slice.

7. 7

   Combine batter ingredients

   In a bowl, mix the gram flour, semolina, salt, chilli powder, asafoetida, carom seeds, turmeric, coriander powder and salt.

8. 8

   Add water

   Add just enough water to make a medium-thick batter suitable for coating.

9. 9

   Whisk until smooth

   Whisk the batter until it is smooth and free of lumps.

10. 10

    Finish the batter

    Sprinkle a pinch of bicarbonate of soda over the batter, pour 1.5 tsp of hot oil onto it and mix well.

11. 11

    Heat the oil

    Heat enough oil for deep-frying in a broad, deep pan.

12. 12

    Coat the bananas

    Remove the peel from each stuffed banana slice, then dip the slices into the prepared gram-flour batter.

13. 13

    Lower into the oil

    Gently drop the coated pieces into the hot oil.

14. 14

    Fry until crisp

    Deep-fry over medium heat until golden and crisp.

15. 15

    Drain and season

    Drain the pakodas on a paper napkin to remove excess oil, then sprinkle with chaat masala.

16. 16

    Serve hot

    Serve hot with green chutney and a cup of tea.

What are banana pakodas?

Pakoda is a broad family of South Asian fritters, commonly made by coating ingredients in a gram-flour batter and frying them. This Gujarati-inspired version uses semi-ripe banana, with a spiced filling tucked inside each piece.

Tangy amchur, fresh coriander and crunchy sev give the stuffing a contrast of sour, herbal and savoury notes. The batter seals it in as the banana softens during frying.

Nutrition and macros by portion

The nutrition label shows one serving as written: 440 calories, 10g protein, 57g carbs, 20g fat.

The bananas and gram flour provide most of the carbohydrates, while the gram flour also contributes some protein. The frying oil and coconut supply much of the fat, and the amount absorbed during frying can vary. Pair a serving with green chutney and a fresh salad or vegetables to round out the plate.

Choosing the bananas

Ripeness: Semi-ripe bananas are firm enough to slice and fill without collapsing. Very ripe fruit can become soft and difficult to handle.

Making the filling

Dry ingredients: Mix the coriander, spices, coconut and crushed sev evenly so each bite gets a balanced, savoury filling.

Moisture: Add only a few drops of water at a time. The mixture should hold together when pressed, not turn wet or paste-like.

Getting the batter right

Consistency: Add water gradually until the batter is thick enough to coat the banana slices without running straight off. Whisk out lumps for an even coating.

Bicarbonate of soda: Stir it in with the hot oil as described, just before coating the slices. This helps keep the batter light while it fries.

Frying for a crisp coating

Heat: Keep the oil at medium heat and fry in manageable batches. If the oil is too cool, the coating can absorb more oil; if it is too hot, it may brown before the banana is heated through.

Doneness: Look for a golden, crisp exterior, then drain the pakodas on paper napkins before adding chaat masala.

Serving ideas

Serve the pakodas hot, while the coating is at its crispest, with green chutney for a fresh, herby contrast. A cup of tea makes them a satisfying snack.

For a fuller spread, pair them with a simple salad or other light savoury snacks; serve the chutney on the side so the coating stays crisp.

Recipe notes & tips

• Choose semi-ripe bananas that feel firm when sliced.
• Crush the sev before mixing it into the filling so it fits into the banana cavities.
• Use just enough water to make the stuffing cling together.
• Whisk the batter thoroughly before adding the bicarbonate of soda and hot oil.
• Fry in batches that leave the pieces room to move in the pan.
• Serve soon after frying for the crispest coating.

Variations

• More tang: Add a little extra amchur to the filling for a sharper flavour.
• Milder heat: Reduce the chilli powder in the filling and coating.
• Coconut-forward: Increase the desiccated coconut slightly for a more pronounced coconut note.
• Herby filling: Add extra fresh coriander to the stuffing.
• Chutney choice: Serve with a different green chutney to change the fresh, savoury contrast.

Common mistakes to avoid

• Overripe bananas: They can be hard to slice and fill; choose firm, semi-ripe fruit.
• Wet stuffing: Too much water makes the filling difficult to pack; add it a few drops at a time.
• Runny batter: It may not cling to the slices; add water gradually and stop when the coating is medium thick.
• Oil too cool: The batter can turn greasy; allow the oil to heat before frying.
• Oil too hot: The outside can brown too quickly; keep the heat at medium.
• Crowded pan: The pieces can fry unevenly; cook them in batches with space around each one.

How to store

These pakodas are best eaten freshly fried. If needed, refrigerate leftovers in a covered container for up to 2 days and reheat in an oven or air fryer until hot and crisp; avoid microwaving if you want to retain the coating's crunch.

Frequently asked questions