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Khatte Meethe Pakode

Sep-25-2015
Amrita Iyer
0 minutes
Prep Time
90 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Khatte Meethe Pakode RECIPE

Winters bring a whole lot of joy to a foodie! We can experiment without the hassle of cooking in the heat. This recipe ensures that your tummy fills up and the taste of the delicious chutney lingers for a couple of hours.

Recipe Tags

  • Veg
  • Dinner Party
  • UP
  • Appetizers

Ingredients Serving: 4

  1. 6 - Raw bananas (medium sized)
  2. 1 1/2 cups - Gram flour (besan)
  3. 1 & 1/2 tsp - salt
  4. 2 tbsp - Rice flour
  5. 1 tsp - Baking Powder
  6. 1 tsp - Red Chili Powder
  7. water as required
  8. oil for deep frying
  9. For sprinkling on top:
  10. Chaat masala as required
  11. 2 tbsp coriander Leaves – very finely Chopped
  12. For the sweet and sour Chutney:
  13. 1/2 cup - soaked tamarind
  14. 2 tsp - Himalayan Black Salt(Kala Namak)
  15. 1/4 cup - powdered jaggery/brown sugar
  16. 2 tbsp - raisins
  17. 2 tsp - ginger Powder(Sonth)

Instructions

  1. Make the Chutney first: Strain the Tamarind water into a saucepan. Add 2 cups of water to the soaked Tamarind again and squeeze out and strain the water. Now place the pan on heat and bring to a boil.
  2. Add the jaggery/brown sugar and salt. Mix well, add the Raisins and Ginger Powder. Reduce it to approximately half the volume. Take off the heat and keep aside to cool.
  3. Make the Pakoras: Peel and slice the Raw Bananas into thin chips. Dry them in the Sun for 15 - 20 minutes. In case this is not possible dry them in an oven or just keep them in open air.
  4. For the batter mix all the ingredients with sufficient water to make a smooth and of dropping consistency. (like for example a Dosa batter.)
  5. Heat oil and when sufficiently hot, dip the Raw Banana slices in the batter and immerse them in the hot oil. When fried on one side, flip them over and fry the other side as well. Deep fry the Pakoras till they are golden brown.
  6. Serve: When serving, arrange some Pakoras on a plate and sprinkle with chaat Masala and Coriander Leaves. Either drizzle the Chutney on top or place it on the side as a dip. Serve hot with fresh tea.

Reviews (2)  

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Padma I
Oct-11-2016
Padma I   Oct-11-2016

krishna v
Oct-11-2016
krishna v   Oct-11-2016

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