- 1 1/2 cups besan*
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 cup warm water
- peanut oil for deep frying
- firm, ripe bananas**
* chickpea flour
** this recipe makes enough batter to coat several bananas, but pakoras are best eaten straight from the pan. Prepare only as many bananas as you will eat in one sitting and refrigerate any remaining batter in a sealed glass jar.
Combine the besan, salt and baking powder.
Add the water and mix well until all dry ingredients are incorporated and there are no lumps.
Fill a deep-fryer, wok, or other deep-sided frying pan with 2 inches of peanut oil.
Heat oil to 375°F.
Cut bananas into 2 inch long sections and slice each section lengthwise into thirds.
Dip banana pieces into batter and then transfer into hot oil.
Fry until golden brown on all sides.
Remove pakoras from pan with a slotted spoon or spatula to allow excess oil to drain off.
Serve immediately with yogourt or ice cream.
Chocolate ice cream is not a traditional accompaniment for banana pakoras, but when I pulled these beauties out of the frying pan and remembered I had a tub of Häagen-Dazs chocolate peanut butter ice cream in the freezer, I couldn't resist.