Vazhaipoo Pakoda, a delicious, crispy and spicy fritters made with banana flower, gram flour, rice flour and spices. Like Onion Pakoda this vazhaipoo pakoda is so crunchy and tempting. Each flower will be very crispy making us more tempting.
Vazhaipoo (Banana Blossom) is loaded with fiber, protein and many more nutrients. These florets inside the blossom can be eaten raw or cooked like a poriyal, usili or vada. We can also make herbal teas with these flowers. Though this vazhaipoo has the astringent taste, it has loaded medicinal values. We can make many varieties of recipes with Vazhaipoo. Poriyal, Paruppu usili, vada are some of the common recipes made with vazhaipoo.
Tips for making Vazhaipoo Pakoda:
- Remove the stamen till the tender layer of the vazhaipoo. Stamen doesn't cook so its not good to eat as it will create digestive issues.
- Soak the florets till we are ready to prepare pakoda mixture. If the florets are left outside it will become dark color.
- If the florets are not being coated properly add more besan and rice flour. Also adjust the spices if you add more flours.
- Sprinkle very little water and coat the spices properly. If you add more water it will become like bajji batter.
- While deep frying, keep the flame low so the raw florets are cooked completely.
If you like this Vazhaipoo Pakoda, then you can also try other fritter recipes.
- Onion Pakoda - Pakoda, Bajji are the 2 most popular and easy to make evening snacks. If we have besan, rice flour, onion at hand, then its only minutes to make this spicy, crunchy Pakoda.
- Raw Banana Bajji - Bajji is one of the very popular street side snack in Tamil nadu. Very simple and easy to do snack dish for a nice evening. Bajji are made using different vegetables. Raw Banana Bajji (Vazhakkai) is one of the very popular Bajji.
- Masal Vada - Masal Vadai (Masala Vada) is a very popular and famous snack in Southern India, especially in Tamilnadu. Whether it is a Street Side shop or a popular 5-Star Restaurant, this Masala Vada is surely one in their Menu list.
Recipe card for Vazhaipoo Pakoda | Banana Flower Fritters:
Vazhaipoo Pakoda Recipe | Banana Flower Fritters
Equipments Needed
- Mixing Bowl
- Heavy Bottomed Pan
Servings: 4 people
Calories: 120kcal
Vazhaipoo Pakoda, a delicious, crispy and spicy fritters made with banana flower, gram flour, rice flour and spices. A crunchy snack to relish with hot tea/coffee. Learn here how to make this recipe with step by step pictures, video and instructions.
Print Recipe
Ingredients
- 1 small Vazhaipoo (Banana flower) approximately 2 cups of florets.
- ½ Cup Gram Flour (Besan / Chickpea Flour) 1 Cup - 250ml
- 2 tablespoon Rice Flour
- ¾ teaspoon Salt Adjust as needed
- 1 teaspoon Red Chili Powder
- 1 pinch Asafoetida (Asafetida / Hing)
- Few Curry leaves
- 2 tablespoon Coriander Leaves Chopped
- 2 nos Green Chili Chopped
- 2 teaspoon Ghee
- 2 Cups Oil For Deep Frying
Instructions
PREPARING BANANA FLOWER FOR COOKING:
- The tricky part is to remove the stamen which is nothing but a hard pink layer found in each florets. This stamen never gets cooked and hence we need to remove the same from the florets. You can easily remove the stamen from the top layers of the florets as the stamen is visible. But once you approach the inner layers, the florets are covered and hence removal of the stamen is little bit difficult. Here is the tip.. you can hold the bunch of florets on your left hand and rub the face of the florets on your right hand. This will open up the florets and you can remove the stamen easily. You might notice that the color of the bract was in dark pink color when you start the removal of the stamen and once you approach the inner portion the color of the bract changes from dark pink color to the yellow and finally end up with small white bulb. You can stop removing the stamen at this point as the florets in the inner portion will be more tender. You can cut the flower directly without removing the bracts or stamen.
- Add the stamen removed florets in a bowl full of water to prevent de-colorization.
Preparing Pakoda mixture
- In a mixing bowl, take the besan, rice flour, salt, asafoetida and red chili powder.
- To the bowl, now add curry leaves, coriander leaves, banana flower florets and ghee.
- Mix everything well. We can see the flours starts to coat the florets. Sprinkle water if needed to coat each floret properly. Vazhaipoo Pakoda mixture ready!
Deep Frying
- Heat oil in a pan. Drop a pinch of pakoda mixture to check if the oil is ready. If the pakoda mixture rises up, then the oil is ready.
- Take the pakoda mixture, before dropping, try to crumble and gently add it to hot oil.
- Keep the flame in low and allow the pakoda to fry till its golden brown. Remove the fried pakoda from oil and place in paper towel to drain excess oil. In the same way, fry the rest of pakoda mixture.
Serving
- Relish this crunchy Vazhaipoo Pakoda with hot coffee/tea!
Video
Nutritional Info
Nutrition Facts
Vazhaipoo Pakoda Recipe | Banana Flower Fritters
Amount Per Serving (1 Cup)
Calories 120
Calories from Fat 18
% Daily Value*
Fat 2g3%
Carbohydrates 21g7%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.
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INSTRUCTIONS WITH STEP BY STEP PICTURES
PREPARING BANANA FLOWER FOR COOKING:
- The tricky part is to remove the stamen which is nothing but a hard pink layer found in each florets. This stamen never gets cooked and hence we need to remove the same from the florets. You can easily remove the stamen from the top layers of the florets as the stamen is visible. But once you approach the inner layers, the florets are covered and hence removal of the stamen is little bit difficult. Here is the tip.. you can hold the bunch of florets on your left hand and rub the face of the florets on your right hand. This will open up the florets and you can remove the stamen easily. You might notice that the color of the bract was in dark pink color when you start the removal of the stamen and once you approach the inner portion the color of the bract changes from dark pink color to the yellow and finally end up with small white bulb. We can stop removing the stamen at this point as the florets in the inner portion will be more tender. You can cut the flower directly without removing the bracts or stamen. Add the stamen removed florets in a bowl full of water to prevent de-colorization.
PREPARING PAKODA MIXTURE
- In a mixing bowl, take the besan, rice flour, salt, asafoetida and red chili powder.
- To the bowl, now add curry leaves, coriander leaves, banana flower florets and ghee.
- Mix everything well. We can see the flours starts to coat the florets. Sprinkle water if needed to coat each floret properly. Vazhaipoo Pakoda mixture ready!
DEEP FRYING
- Heat oil in a pan. Drop a pinch of pakoda mixture to check if the oil is ready. If the pakoda mixture rises up, then the oil is ready. Take the pakoda mixture, before dropping, try to crumble and gently add it to hot oil.
- Keep the flame in low and allow the pakoda to fry till its golden brown. Remove the fried pakoda from oil and place in paper towel to drain excess oil. In the same way, fry the rest of pakoda mixture.
SERVING
- Relish this crunchy Vazhaipoo Pakoda with hot coffee/tea!
