Introduction

Raw Banana Fritters | Kachche Kele ke Pakode or Bhajiya are a crispy Indian snack loved across households. Made with raw bananas, gram flour, and spices, these golden fritters are crunchy on the outside and soft inside. Raw Banana Fritters are simple, delicious, and perfect as a tea-time snack or a side dish with dal-rice. This recipe is quick, budget-friendly, and one of the best ways to enjoy raw bananas in Indian cooking.”

In Indian kitchens, Kachche Kele ke Pakode are often made as a versatile substitute for potato pakoras because of their starchy texture and neutral flavour. This makes raw banana fritters a wonderful ingredient for creating snacks that are both filling and wholesome. When sliced, coated in a spiced batter, and fried until crisp, these fritters take on a delicious crunch while remaining soft inside – the perfect balance for an evening snack.
Try our other delicious recipes: Agastya Phool / Bokful Pakoda Recipe,  Moringa Flower Fritters recipe, Bread Pakora Recipe, Cabbage Fritters, Pumpkin Flower Fritters, Pyaz ka Pakodas, Masoor dal ka Pakodas, Aloo ka Pakodas, Gobi ke Pakode, Mirch Pakoda Recipe

Youtube: Kachche kele ka Bhaja, Aglio e Olio Pasta, How to cut Jackfruit at home, Masala Chawal Recipe, Aloo Palak ki Sukhi Sabji, Sukhi Lahsun ki Chutney

Why You’ll Love This

• Quick and easy to make with everyday ingredients
• Crispy, golden texture with soft, flavorful insides
• Doubles up as a snack or a side dish
• Vegetarian, family-friendly, and budget-friendly

Ingredients

• Raw bananas (kachche kele) – 2
• Gram flour (besan) – 2 tablespoons
• Turmeric powder – ½ teaspoon
• Red chili powder – 1 teaspoon
• Salt – to taste
• Water – as needed (to sprinkle on bananas)
• Oil – 3 tablespoons (for shallow frying)

Step-by-Step Instructions

1. Prepare the Bananas

• Peel the raw bananas and cut them into three equal parts.
• Slice each part into 3–4 pieces, about ¼ inch thick.
• Soak the slices in curd water for 5 minutes to prevent darkening.

2. Coat the Bananas with Gram Flour and Spices

• In a bowl, add the banana slices along with gram flour, red chili powder, turmeric powder, and salt.
• Sprinkle a little water and mix well so the bananas are evenly coated with the spiced batter.

3. Fry the Fritters until Golden and Crispy

• Heat oil in a pan or on an iron tawa over medium flame.
• Place the banana slices gently into the hot oil.
• Fry on both sides until golden brown and crispy.

4. Serve

• Remove onto a plate, sprinkle black salt over the fritters, and serve hot with dal-rice or enjoy as an evening snack with tea or coffee.

Tips & Tricks

• Add 1 tablespoon rice flour to the batter for extra crispiness.
• A pinch of ajwain (carom seeds) or hing (asafoetida) improves flavor and digestion.
• Fry on medium heat to ensure the fritters cook evenly and don’t turn soggy.
• Sprinkle chaat masala on top before serving for a zesty twist.

Health Benefits

• Rich in dietary fiber, aiding digestion and gut health.
• High in potassium, good for heart health.
• Low in sugar compared to ripe bananas, making them suitable for diabetics.
• A healthy alternative to potato snacks with a similar starchy texture.

Serving Suggestions

• As a crunchy side with dal-rice for a wholesome meal.
• With green chutney or tamarind chutney as an evening tea-time snack.
• Perfect for rainy days or festive gatherings paired with masala chai.
• Serve as a party appetizer with spicy dips.

Storage & Reheating Tips

• Best enjoyed fresh for maximum crispiness.
• Can be stored at room temperature for up to 4 hours.
• To reheat, air-fry or bake at 180°C for 5 minutes to restore crispiness.

Printable Recipe Card

Raw Banana Fritters (Kachche Kele ke Pakode)

Ingredients:

• Raw bananas – 2
• Gram flour – 2 tbsp
• Turmeric powder – ½ tsp
• Red chili powder – 1 tsp
• Salt – to taste
• Water – as needed
• Oil – 3 tbsp

Instructions:

1. Peel and slice bananas into ¼ inch pieces. Soak in curd water for 5 minutes.
2. Mix with gram flour, turmeric, chili powder, and salt. Sprinkle water and coat well.
3. Heat oil, fry banana slices on both sides until golden and crispy.
4. Remove, sprinkle black salt, and serve hot with dal-rice or tea.

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Unleash the secret to making soft and fluffy Suji Dhokla Recipe in the comfort of your own kitchen with this easy, step-by-step recipe. Suji Dhokla Recipe, a beloved Indian snack, is celebrated for its light and spongy texture, making it an ideal choice for a quick breakfast or a wholesome snack.

In just 30 minutes, you can transform simple ingredients like suji (semolina), yogurt, and a few spices into a delicious, mouthwatering treat. The addition of Eno fruit salt is what gives the Dhokla its signature fluffiness, while a tempering of mustard seeds and curry leaves adds a flavourful twist.

This recipe is perfect for busy mornings when you need something nutritious yet satisfying. With minimal effort, you’ll have a batch of warm, spongy Suji Dhokla Recipe ready to enjoy. Whether you’re new to cooking or a seasoned pro, this recipe guides you through each step, ensuring perfect results every time. Treat yourself to a taste of India’s culinary magic—ready to serve in just 30 minutes!

Try our other recipes: Sooji upma recipe, Prasadam or Sooji ka Halwa, Sooji ki Roti, Sukhi Lahsun ki Chutney

Ingredients for Suji Dhokla Recipe

• Semolina/ rawa/ suji – 2 cups
• Curd – 1 & 1/2 cups cup
• Water – 1/2 cup
• Sugar – 1/2 teaspoon
• Salt to taste
• Eno Fruit salt – 2 teaspoons
• Water – 1 teaspoon

For Tempering

• Oil – 1 tablespoons
• Mustard Seeds – 1 teaspoon
• Sesame seeds – 1 tablespoon
• Green Chilies (slit) – 2
• Curry Leaves – 10-12
• Water – 1/4th cup
• Sugar – 1 teaspoon
• Salt – 1/4th teaspoon
• Lemon Juice – 1 teaspoon
• Coriander Leaves (finely chopped) – 2 tablespoons

For Garnishing

• Coriander Leaves (finely chopped) – 2 tablespoons
• Kashmiri red chili powder – 1/2 teaspoon

Method for Suji Dhokla Recipe

• In a mixing bowl, combine suji, water, curd, salt and sugar. Mix well to form a smooth batter. Let it rest for 10 minutes. Add Eno fruit salt along with 1 tsp water to the batter just before steaming and mix gently. The batter will become airy and light.

• Grease a square tin or steaming tray or thali with oil. Pour the batter into the tin and spread it evenly. Steam for 20 minutes or until a toothpick inserted comes out clean.

• Heat oil in a small pan, add mustard seeds, and let them splutter. Add curry leaves, sesame seeds, and green chilies, then sauté for a few seconds. Next, add water, sugar, salt, and lemon juice, stirring well to ensure the flavors are absorbed. Pour this tempering over the steamed dhokla.

• Let the dhokla cool slightly, then cut it into squares. Garnish with coriander leaves and sprinkle with Kashmiri red chili powder.

• Serve with green chutney.

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Khandvi Recipe, also referred to as Suralichi Vadi in Maharashtra, is a beloved Gujarati snack crafted from gram flour (besan) and yogurt. This tasty treat is not only flavourful but also nutritious, being low in calories while offering a good amount of protein and fiber.

Try our other recipes: Bread Pocket, Instant Mixture, Cheela.

Method

Prepare the Batter:

• In a large mixing bowl, combine gram flour, yogurt, and water. Whisk until smooth and lump-free.
• Add ginger-green chili paste, turmeric powder, and salt to taste. Mix well.

Cook the Batter:

• Transfer the batter to a non-stick pan. Cook on medium heat, stirring continuously to avoid lumps.
• Continue to cook until the batter thickens and forms a smooth, lump-free consistency (about 8-10 minutes).

Spread the Batter:

• Quickly spread the hot batter onto the back of a greased stainless steel plate or a flat surface using a spatula. Spread it as thinly as possible.
• Allow it to cool for 5-10 minutes.

Roll the Khandvi:

• Once cooled, cut the spread batter into 2-inch wide strips. Now, spread a layer of stuffing evenly over the batter.
• Gently roll each strip into a tight roll. Make sure that the khandvi doesn’t breaks. Once done, place the khandvis on a serving plate and keep it aside.

Prepare the Tempering:

• Heat 2 tablespoons of oil in a small pan. Add 1 teaspoon of mustard seeds and let them splutter.
• Add 1 teaspoon of sesame seeds and a pinch of asafoetida. Sauté for a few seconds.

Garnish and Serve:

• Pour the tempering over the rolled Khandvi.
• Garnish with grated coconut and chopped fresh coriander leaves.

The post Khandvi Recipe appeared first on FoodFlavor.in.

Introduction:

Murukku, a beloved Indian snack, goes by the name Chakli in some regions, and it’s a quintessential treat, particularly cherished during festive occasions such as Diwali. Here’s a simple recipe to make South Indian Crispy Murukku.

This South Indian Crispy Murukku recipe draws inspiration from the culinary expertise of Nisha Madhulika, offering a delightful twist to the traditional snack.

Indulge in our array of delectable snack recipes, perfect for any occasion or craving. From savory to sweet, there’s something to please every palate. Explore our collection and embark on a culinary adventure!

Healthy Murmure Laddoo, Instant Mixture Recipe, Bread Pocket, Shakkar Pare.

Ingredients

• Chickpea flour – 1/4th cup (for roast)
• Chickpea flour – ¾ cup (40 gms)
• Rice flour – 1 cup (170 gms)
• Salted Butter – ¼ cup (50 gms)
• Asafoetida – ½ pinch
• Cumin seeds – 1/2 teaspoon
• Salt to taste
• Oil – for frying
• Water as needed

Method

Prepare the Dough:

• Heat 1 cup of water in a vessel for the dough. Add salted butter, asafoetida, cumin seeds, and 1/2 tsp of salt to the water, and boil until the butter melts. Switch off the gas and set aside.

• Take 1/4 cup of chickpea flour and roast it for 3 minutes. In a bowl, combine rice flour with the remaining chickpea flour. Mix both flours properly, then gradually add the butter masala water to knead the soft dough. Ensure that the dough is neither too soft nor too hard.

Shape the Murukku:

• Heat oil for deep frying in a heavy-bottomed pan over medium heat.

• Meanwhile, take a small portion of the dough and fill it into a chakli maker or a murukku press fitted with a star-shaped disc.

• Press the dough in a circular motion onto a greased plate or parchment paper to form spiral shapes. Make sure they’re not too thick.

Fry the Murukku:

• Once the oil is hot enough, carefully slide the shaped murukku into the hot oil. Fry them in batches, but do not overcrowd the pan.

• Fry them until they turn golden brown and crispy, flipping them occasionally for even frying.

• Once done, remove the fried murukku using a slotted spoon and drain them on paper towels to remove excess oil.

Serve:

• Enjoy your homemade murukku as a crispy snack with a cup of tea or coffee!

Cool and Store:

• Allow the murukku to cool completely before storing them in an airtight container. They can be stored for a couple of weeks at room temperature.

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Delicious Mirch Pakoda Recipe is a popular Indian snack made by stuffing large green chilies with a flavourful potato-paneer mixture, dipping them in a spiced gram flour batter, and deep-frying until crispy. Enjoy the spicy goodness of delicious mirch pakoda with this easy-to-follow recipe.

Enjoy our other pakodas recipes: Agastya Phool Pakoda Recipe, Moringa Flower Fritters recipe, Bread Pakora Recipe, Cabbage Fritters, Pumpkin Flower Fritters, Pyaz ka Pakodas, Masoor dal ka Pakodas, Aloo ka Pakodas, Gobi ke Pakode

Ingredients

• Green chilies – 6 (less spicy)

For batter

• Gram flour (besan) – 1 cup
• Garlic paste – 1 teaspoon
• Rice flour – 2 tablespoons
• Turmeric powder – 1 teaspoon
• Chat Masala – 1 teaspoon
• Salt to taste
• Water (as needed)

For Stuffing

• Potatoes (boiled and mashed) – 1/2 medium-sized
• Cottage cheese (Paneer) – 250 grams
• Green chilies – 3 (finally chopped)
• Oregano – 1 teaspoon
• Garlic powder – 1 teaspoon
• Onion powder – 1 teaspoon
• Salt to taste
• Oil for deep frying

Method

• Wash the green chilies and slit them lengthwise, removing seeds.

• In a bowl, mix together boiled and mashed potatoes, paneer, salt, green chilies, oregano, garlic powder and onion powder. This is your stuffing mixture. Stuff the green chilies with the prepared stuffing mixture and set aside.

• In another bowl, mix gram flour, rice flour, turmeric powder, garlic paste, chat masala and salt. Gradually add water to make a smooth batter with a thick consistency.

• Heat oil in a deep frying pan over medium heat. Dip each stuffed chili into the batter, ensuring it’s coated evenly.

• Carefully drop the coated chilies into the hot oil and fry until golden brown and crisp. Remove the fried mirch pakodas using a slotted spoon and drain excess oil on paper towels.

• Serve hot with any green chutney or Spicy tamatar ki Chutney.

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Discover the perfect blend of health and taste with our Moringa Flower Fritters recipe. Learn how to make crispy fritters loaded with the goodness of moringa flowers. A delightful snack that’s rich in nutrients.

Enjoy our other recipes: Agastya Phool / Bokful Pakoda Recipe, Cabbage fritters, Bread pakoda

• Fresh Moringa flowers – 1 cup
• Chickpea flour (besan) – 1 and 1/2 tablespoons or as per required
• Rice flour – 1/2 tablespoon
• Turmeric powder – 1/2 teaspoon
• Garlic paste – 1/2 teaspoon
• Chili powder – 1/2 teaspoon
• Salt to taste
• Water (as needed)
• Oil for frying

Method

• Rinse fresh moringa flowers thoroughly and remove any tough stems. Pat them dry with a paper towel.

• In a bowl, moringa flowers, combine chickpea flour, rice flour, turmeric powder, garlic paste, chili powder, and salt and mix everything together.

• Heat oil in a pan over medium heat. Now drop a small ball in the hot oil. And cook in medium flame until all sides are light golden brown, with the spatula take them out of the oil and place them in a plate over the paper towel so that extra oil absorbs by the towel. Repeat the process until all the pakoras are made.

• Serve the pakodas hot with coriander chutney or tomato ketchup.

The post Moringa Flower Fritters | Nutrient-packed Snack appeared first on FoodFlavor.in.

Discovering how to craft the quintessential Poha Chivda recipe, also affectionately known as Bhuna Chivda, within the comfort of your own kitchen is a delightful adventure awaiting all snack enthusiasts. Embark on this culinary journey today and indulge in the satisfaction of savoring a crunchy, flavorful snack that promises to tantalize your taste buds with every bite.

Try our other recipes: Instant Mixture Recipe, Healthy Murmura Laddoo Recipe.

Ingredients

• Chivda – 2 cups
• Mustard oil – 2 tablespoons
• Dry red chilies – 2
• Salt – 1/2 teaspoon

Method

• Begin by heating oil in a kadai over medium heat. Add dry red chilies and let them crackle, infusing their flavor into the oil. Then, add the Chivda and crisp it up, ensuring it reaches the perfect golden hue.

• Once the Chivda is crispy and golden, remove it from the heat and let it cool completely. This step ensures that it retains its texture and flavour. After cooling, store the Poha Chivda in an airtight container to maintain its freshness and crunchiness for later enjoyment.

• For an enhanced experience, pair this delightful snack with accompaniments like Ghugni or Chhole. These additions elevate the flavors and enrich your culinary journey.

• Remember, the joy of Poha Chivda lies not only in its creation but also in savoring each bite and cherishing the memories it creates. Enjoy the simple pleasure of this crunchy snack!

Note: Store in an air tight container and use as required.

The post Poha Chivda Recipe appeared first on FoodFlavor.in.

Learn how to make delicious Healthy Murmura Laddoo Recipe – Easy Puffed Rice Laddoo at home with our easy step by step recipe. These murmura laddoo are perfect for makar sankranti festivals.

Try our other recipe: Til ke Laddoo

Ingredients

• Puffed Rice (Murmura/ Mudhi) – 4 cups
• Jaggery – 1/2 cup
• Water – 3 tablespoons

Method

• Heat a kadai over medium heat, add the jaggery and water. Stir continuously until the jaggery melts and forms a syrup. Once the jaggery syrup reaches the desired consistency, add the puffed rice (Murmura/ Mudhi) mix everything well to combine.
• Turn off the flame and mix the puffed rice (Murmura/ Mudhi) quickly into the jaggery. Allow the mixture to cool slightly. Do not over cool it, otherwise will be difficult to roll laddoo. Wet your palms slightly with water to prevent sticking, and start shaping the mixture into round laddoos. Continue making laddoo with the rest of the mixture.
• Your homemade Murmura Laddoos are ready! Store them in an airtight container and savor these nutritious snacks.

Note: How to check consistency of syrup for murmura laddoo?

Drop some syrup in the water. If it forms a soft ball that holds its shape but is still pliable, it’s the right consistency for making laddoos. You should be able to roll it into a small, soft ball between your fingers.

The post Healthy Murmura Laddoo Recipe – Easy Puffed Rice Laddoo appeared first on FoodFlavor.in.

Indulge in the delightful crunch of Agastya Phool Pakoda Recipe. The plant called Agastya gets its name because it’s a favorite of Agastya Munni. People also commonly know it as the hummingbird tree. Scientifically, it’s called Sesbania grandiflora, and you can mostly find it in tropical regions. This plant is quite special as it’s packed with essential nutrients like Vitamin A, B, C, calcium, phosphorus, iodine, iron, and more. So, it’s not just a favorite but also a nutritious addition to your surroundings!

Try our other recipes: Pumpkin Flower Fritters

Ingredients:

• Agastya Phool – 10 pieces
• Gram flour (besan) – 1/2 cup
• Red chili powder – 1/2 teaspoon
• Turmeric powder – 1/2 teaspoon
• Salt to taste
• Water (as needed)
• Hot oil – 1 tablespoon
• Oil for frying

Instructions

Prepare the flower:

• Firstly, open the flower and remove the stems and stigma of the flowers.

Make the Batter

• Next, in a bowl, mix gram flour, red chili powder, turmeric powder, and salt (you can adjust the spice levels and seasonings according to your taste). Then, gradually add water and whisk to make a smooth, lump-free batter. The consistency should be thick enough to coat the vegetables. After that, add hot oil and mix again.

Fry the Pakodas

• Subsequently, dip each Agastya Phool floret into the batter, making sure it is well-coated. Meanwhile, heat oil in a deep frying pan or kadhai. Once the oil is hot, carefully drop the coated flower into the hot oil and cook over medium flame until all sides are golden brown and crispy.

• Afterwards, take them out of the oil and place them on a paper towel to absorb excess oil. Lastly, repeat the process until all the pakoras are made.

Serve

• Finally, serve the Agastya Phool Pakodas hot with your favorite chutney or sauce.

The post Agastya Phool / Bokful Pakoda Recipe – Crispy Agastya Phool with Besan appeared first on FoodFlavor.in.

Introduction

Indulge in the delightful flavors of Sooji Matar Wali Kachori, a beloved North Indian dish. These crispy kachoris are generously stuffed with a flavourful green pea filling.

Ingredients

Gather these ingredients to make Sooji Matar Wali Kachori :

• Sooji (Rawa or semolina) – 2 cups
• White oil for frying
• Water – 2 1/2 cups
• Oil – 1 tsp
• Additional oil for kneading – 1 tsp
• Rice or wheat flour for dusting – 3 tbsp

For Filling

For the delectable filling, you’ll need:

• Green peas – 1 cup (frozen or fresh)
• Onion – 1 small (chopped)
• Garlic paste – 1/4th teaspoon
• Green chilies paste – 1/2 teaspoon (adjust to your spice preference)
• Asafoetida (hing) – 1/4th teaspoon
• Turmeric powder – 1/4th teaspoon
• Coriander powder – 1/2 teaspoon
• Red chili powder – 1/4th teaspoon (optional, adjust to taste)
• Salt to taste
• White oil for cooking – 2 tablespoons
• Oil for deep frying

Instructions

Making the Sooji Dough

• Begin by preparing the dough for the kachori. You can follow our recipe for Sooji ki Roti for the dough: Sooji ki Roti (Rawa / Semolina Roti)

Preparing the Green Pea Filling

• Firstly, coarsely grind the green peas in a grinder without adding water. Aim for a coarse texture, not a paste.
• Next, heat 2 tablespoons of oil in a pan over medium heat. Add asafoetida (hing) and keep the flame low.
• Now add garlic paste and sauté for a minute, then introduce chopped onion and fry them until they turn light brown.
• Add turmeric powder, coriander powder, red chilies powder and salt. Mix well and cook for 5 minutes.
• Next, incorporate the coarsely ground green peas and sauté for 5-7 minutes until they become slightly dry and change color. Ensure that the filling is dry, not wet.
• Remove the filling from heat and let it cool completely.

Assembling, Shaping and Frying

• Divide the dough into small equal-sized portions. Take one ball and dust it with some flour. Roll it out into a small circle.
• Place a spoonful of the matar mixture in the center of the circle. Bring the edges of the dough together to cover the mixture and form a ball. Press down gently with your hands.
• Roll them into small circles but medium thickness.
• Meanwhile, Heat oil for deep frying in a pan or kadhai over medium heat. To check if the oil is hot enough, drop a small piece of dough into the oil. If it sizzles and rises to the top, the oil is ready.
• slide the stuffed kachori into the hot oil, one at a time and fry gently pressing down with the frying spoon in a circular motion.
• Fry until they are golden brown and crispy, turning them occasionally for even cooking. Drain on an absorbent paper. Repeat the frying process with the remaining dough balls.
• Finally, serve hot with tangy tomato chutney, mint chutney, or yogurt.
• Enjoy your homemade matar ki kachori!

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