During the rainy season or during an evening tea time, it is very pleasant to enjoy hot pakoras. However, often in every home, pakora is made from potatoes, onions, or peppers, which can become boring over time. If you want to try something new, spicy, and distinct in taste, then a popular snack from raw bananas from South India will be an excellent choice.
This snack is characterized by a crispy texture on the outside and softness inside, and it is incredibly delicious, while being prepared in just a few minutes. Below is the simplest and crispest recipe for its preparation.
For preparation, you will need: 2 raw bananas (peeled and sliced thinly), 1 cup of besan, 2 tablespoons of rice flour (for extra crispiness), ½ teaspoon of ajwain, 1 teaspoon of red chili powder, ¼ teaspoon of turmeric, a pinch of hing, ½ teaspoon of roasted cumin, a pinch of baking soda (optional), 2 tablespoons of finely chopped fresh coriander, vegetable oil for frying, and salt to taste.
First, peel the raw bananas, and then slice them thinly lengthwise or in circles. The sliced bananas should be immediately placed in water so that they do not turn brown. Then, sift the besan and rice flour into a large bowl. Add ajwain (rubbed in the palm), red chili powder, turmeric, hing, roasted cumin, baking soda, fresh coriander, and salt to taste to this mixture.
Next, gradually add water to knead a medium-consistency batter. This mixture should not be too runny nor too thick, so that it coats the banana slices well. Heat the frying oil in a pot; it must be hot. Take the banana slices out of the water and dry them on a dry cloth. Then, completely dip each slice into the besan batter and lower it into the hot oil.
Fry over medium heat until the snack becomes golden and crispy on both sides. Place the finished crispy bananas on a paper towel and sprinkle with a little chaat masala. Serve them hot with green or coconut chutney or with strong evening tea.
Potatoes are a dish prepared almost daily in every home, but the constant consumption of the same simple boiled or juicy potato dishes often leads to boredom. If you are tired of usual potato recipes and want to try something new and very spicy to serve with puri or paratha, then fried Achari Alu will be an ideal choice.
This dry dish, prepared using special marinade spices and a tempering of cumin and fennel seeds, has a rich flavor and spiciness. Preparing this dish is quite simple and takes only about 10-12 minutes.
The following components are required for preparation: 4-5 potatoes (boiled and diced), 2 tablespoons of mustard oil (for better achari flavor), 1 teaspoon of amchur powder or chaat masala, 1 teaspoon of lemon juice (optional), 1 teaspoon of dried fenugreek, chopped green coriander for garnish, salt to taste.
The special achari masala includes: 1 teaspoon of fennel, ½ teaspoon of mustard seeds (rai), ½ teaspoon of cumin (jeera), ¼ teaspoon of kalonji (nigella seeds), ¼ teaspoon of fenugreek seeds, a pinch of asafoetida (hing), and 2 whole red chili peppers.
The dry ground spices include: ½ teaspoon of turmeric, 1 teaspoon of red pepper powder (or crushed red pepper), 1 tablespoon of coriander powder, and ½ teaspoon of garam masala.
First, lightly crush the fennel, cumin, and mustard to give the tempering an excellent achari aroma. In a pan, heat 2 tablespoons of mustard oil until it smokes, then reduce the heat. Add the crushed spice mixture, fenugreek seeds, kalonji, whole red chili peppers, and asafoetida to the hot oil, allowing them to sizzle for a few seconds. Then, set the heat to the lowest level and fry the turmeric, red pepper powder, and coriander powder, ensuring that the spices do not burn.
Immediately after this, add the boiled and diced potatoes along with salt to taste into the pan. Fry the potatoes with the spices over high heat for 3-4 minutes, until all the achari spices coat the potatoes and they become slightly crispy on the outside. Next, add amchur powder, garam masala, and crumbled fenugreek, mix for another minute, and then turn off the stove. Sprinkle with finely chopped green coriander and a little lemon juice. The ready, hot, and spicy Achari Alu is served with puri, paratha, or taken along for a trip.
