Plantain Pakode from the Andaman & Nicobar Islands
Ingredients to make the Pakode
1 cup besan
1 tablespoon rice flour
½ teaspoon turmeric powder
1 teaspoon red chilli powder
½ teaspoon ajwain
Salt, to taste
Water, as needed
2 raw bananas
Oil, for deep frying
1 tablespoon rice flour
½ teaspoon turmeric powder
1 teaspoon red chilli powder
½ teaspoon ajwain
Salt, to taste
Water, as needed
2 raw bananas
Oil, for deep frying
Instructions to make the Pakode
- In a mixing bowl, combine besan, rice flour, turmeric powder, red chilli powder, ajwain, and salt.
- Gradually add water while whisking to make a smooth, thick batter that coats the back of a spoon.
- Peel the raw bananas and slice them lengthwise using a mandolin. Pat the slices dry with a kitchen towel to remove any moisture.
- Heat oil in a deep frying pan over medium heat. Dip each banana slice into the batter, ensuring it is fully coated, and carefully slide into the hot oil. Fry in small batches until golden brown and crispy, about 2–3 minutes per batch, flipping gently to cook evenly. Remove with a slotted spoon and drain on paper towels.
Ingredients to make the Coconut Chutney
1 cup fresh grated coconut
2 tablespoon roasted chana dal
1 small green chilli
½ inch ginger, peeled
2–3 tablespoon dahi (plain yoghurt)
¼ cup water (adjust for desired consistency)
salt, to taste
1 teaspoon mustard seeds
5–6 curry leaves
1 dry red chilli, broken
1 teaspoon oil
2 tablespoon roasted chana dal
1 small green chilli
½ inch ginger, peeled
2–3 tablespoon dahi (plain yoghurt)
¼ cup water (adjust for desired consistency)
salt, to taste
1 teaspoon mustard seeds
5–6 curry leaves
1 dry red chilli, broken
1 teaspoon oil
Instructions to make the Coconut Chutney
- In a blender, combine fresh grated coconut, roasted chana dal, green chilli, ginger, dahi, water, and salt. Blend into a smooth paste, adjusting water as needed for desired consistency. Transfer to a serving bowl.
- Heat oil in a small pan. Add mustard seeds and let them splutter. Add curry leaves and dry red chilli, sauté for a few seconds, and pour the tempering over the chutney. Mix well and serve.