Banana Flower Bhajia

By Ranveer Brar · 60 min

Ingredients

Instructions

1. In a pressure cooker, combine 3 cups water, the cleaned banana flower, the water chestnuts and 1 tbsp sendha namak. Mix well.
2. Close the lid and cook for 2-3 whistles, or until everything is cooked through.
3. Turn off the heat and set the cooked banana flower and water chestnuts aside.
4. In a bowl, combine the coriander leaves, green chillies, ginger, the roasted peanuts and cumin seeds, sendha namak and sugar. Mix well.
5. Grind this mixture in a mixer jar to a smooth, fine paste. This is the vrat ki chutney.
6. In a pan, dry roast the peanuts for a while. Add 2 tbsp oil and, once hot, add 1 tsp cumin seeds and roast until fragrant.
7. Turn off the heat, transfer to a bowl and set aside.
8. In a bowl, roughly chop the cooked banana flower and water chestnuts. Add the fresh coriander, green chillies, ½ tsp cumin seeds, 3 tbsp beaten curd, 1 tsp sendha namak and 1 ¼ cup buckwheat flour, then mix well.
9. Heat oil in a kadai. Drop in small spoonfuls of the mixture and fry until cooked through.
10. Drain the pakoras on absorbent paper, then arrange them on a serving dish with a lemon wedge and a coriander sprig.
11. Serve hot with the vrat ki chutney.

Summarized from Ranveer Brar's video. Watch it for the details.

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