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    Home » Recipes » VARUVALS

    Raw banana skin pakora | Plantain skin recipes

    September 28, 2007 by Raks Anand 9 Comments / Jump to Recipe

    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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    plantain skin pakora
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    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.
    Course Appetizer
    Cuisine Indian
    Prep Time 10 minutes
    Cook Time 15 minutes
    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 - as needed
    • Water - as needed
    • Oil for deep frying
    Prevent your screen from going dark

    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

    1. Slice the skin of the plantain as shown in the picture.
    2. Keep immersed in water and wash properly.
    3. 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)
    4. That second time washing will remove the stickiness of the skin.
    Peel skin
    wash well
    1. Cut into small pieces.
    2. Add the flours and other ingredients except oil and mix well to coat the skins.(I used bajji mix available at stores)
    Cumin, bajji mix, little salt
    coat well
    • 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 !!
    plantain skin pakora | Vazhakkai thol varuval
    « Vazhakkai curry recipe, raw banana curry
    Arachuvitta sambar recipe, fresh ground masala »

    Reader Interactions

    Comments

    1. Kajal

      September 28, 2007 at 12:44 pm

      WOW.....excellent entry and nice step by step photo. Pakoras looks crispy. I am visiting through Sangeeta blog. Nice Photography of side bar flower.:))

      Reply
    2. RAKS KITCHEN

      September 28, 2007 at 2:17 pm

      Thankyou somuch Kajal,keep visisiting for more flowers ..;)
      You are the dream for both of us me and sangeetha..;)

      Reply
    3. Aswin

      September 29, 2007 at 11:31 pm

      This is such a terrific way to use plantain skins! I'll definitely try this out soon.

      Reply
    4. Latha Narasimhan

      September 30, 2007 at 1:10 am

      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!:))

      Reply
    5. Latha Narasimhan

      September 30, 2007 at 1:17 am

      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! :))

      Reply
    6. RAKS KITCHEN

      September 30, 2007 at 4:15 am

      Thankyou Aswin and latha mam for visiting my blog and leave your precious comments:))

      Reply
    7. mb

      October 01, 2007 at 2:12 am

      thank you for this unique entry for JFI, love it! -- Mandira

      Reply
    8. RAKS KITCHEN

      October 04, 2007 at 4:28 pm

      Thank you mandira!!

      Reply
    9. Kribha

      October 05, 2007 at 3:39 pm

      This is really unique. I've always discarded the skins. This is a nice way to use it. Will try it next time.

      Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

    More about me →

    Popular

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    Summer recipes

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