Raw banana skin pakora, yes! You heard it right. Raw banana skin is edible? We usually discard it but we can make stir fry or fritters like this.
If the vazhakkai skin is fresh, we can use in recipes and prepare few things. And one of the recipe we make with vazhakkai skin is this pakora.
One more recipe, I used to have in my childhood days, as my grandma and mom will make on the day whenever they cook raw banana.
It is easy to make and we call it vazhakkai thol varuval. It tastes good, flavorful and I totally love the texture.
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Recipe card
Raw banana skin pakora
Raw banana skin pakora, yes! You heard it right. Raw banana skin is edible? We usually discard it but we can make stir fry or fritters like this.
Servings 2
Cup measurements
Ingredients
- 2 Raw banana's peel Plaintain (Unripe banana)
- ¼ cup Gram flour
- 2 tablespoon Rice flour
- 1 teaspoon Red chilli powder - 1 tsp
- 1 teaspoon Cumin seeds
- Salt
- Water - as needed
- Oil for deep frying
Instructions
- Slice the skin of the plantain as shown in the picture.
- Keep immersed in water and wash properly.
- Again wash it in the water that has been drained by washing the rice you are cooking. (if not, wash again in ordinary water) That second time washing will remove the stickiness of the skin.
- Cut into small pieces.
- Add the flours and other ingredients except oil and mix well to coat the skins. (I used bajji mix available at stores)
- Heat enough oil to deep fry. Once hot, add the coated skin in sprinkled way, away from each other.
- Fry till golden brown. This will be soft inside and crispy outside. Drain over paper towel.
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Stepwise photos
- Slice the skin of the plantain as shown in the picture.
- Keep immersed in water and wash properly.
- Again wash it in the water that has been drained by washing the rice you are cooking.( if no also,no problem. wash again in ordinary water)
- That second time washing will remove the stickiness of the skin.
- Cut into small pieces.
- Add the flours and other ingredients except oil and mix well to coat the skins.(I used bajji mix available at stores)
- Heat enough oil to deep fry this, and fry just like we fry for the other kind of pakoras.
- That is add the mixture in a sprinkled way to oil and fry till golden brown.
- This will be soft inside and crispy outside.
- Serve hot as an accompaniment in lunch !!
Kajal says
WOW.....excellent entry and nice step by step photo. Pakoras looks crispy. I am visiting through Sangeeta blog. Nice Photography of side bar flower.:))
RAKS KITCHEN says
Thankyou somuch Kajal,keep visisiting for more flowers ..;)
You are the dream for both of us me and sangeetha..;)
Aswin says
This is such a terrific way to use plantain skins! I'll definitely try this out soon.
Latha Narasimhan says
Welcome to blogosphere rajeshwari! Even my daughter says plantain skin is edible!:)) Nice that you participated in the event!:)) Join the food blog desam so that all bloggers will know you!:))
Latha Narasimhan says
Dear raji, I just read your comment for Maavilakku! Can you please tell me which temple in Nagapattinam is your kuladaivam? We hardly know anyone there as my fore fathers left the place 130 years back! I will soon be posting a write up on our tour to through more light on how we happened to visit again! :))
RAKS KITCHEN says
Thankyou Aswin and latha mam for visiting my blog and leave your precious comments:))
mb says
thank you for this unique entry for JFI, love it! -- Mandira
RAKS KITCHEN says
Thank you mandira!!
Kribha says
This is really unique. I've always discarded the skins. This is a nice way to use it. Will try it next time.