A Recipe for Bittersweet Banana-Methi Fritters
In collaboration with re:store
An unusual combination that brings together the sweetness of banana with the delicate bitterness of fenugreek leaves. The high-nutrient value of both these ingredients is simply a happy bonus to a snack that is crisp and spicy; the perfect companion on a cool winter evening.
Nandi's Banana-Methi Fritters with Green Coriander Chutney
Ingredients
Makes 20-25 small fritters
For the Fritters
¾ cup chickpea flour
¾ tsp salt
¼ tsp turmeric
½ tsp cumin powder
1 tsp grated ginger
1 finely chopped green chilli (or 1 tsp chilli ginger paste)
¾ cup methi leaves, washed and finely chopped
½ cup ripe banana, pulped or finely chopped
2 cups of oil + 1 tablespoon hot oil
¼ cup water
For Chutney
1 cup coriander leaves, washed and finely chopped
1 green chilli
1 tablespoon peanuts
1 teaspoon lemon juice
2-3 tablespoons water
1 generous slice raw mango (optional)
Salt to taste
Method
In a mixing bowl, add flour, salt, turmeric, cumin, grated ginger and green chilli and mix. To this, add the banana and the methi leaves. Mix well with your hands, adding enough water to make a paste-like consistency. Allow this batter to sit for 30 minutes.
Add 1 tablespoon of hot oil to the batter. The hot oil in the batter helps make the fritters soft. Blend well with your hands.
Heat 2 cups of oil in a wok. Check its heat by adding just a drop of the batter into the oil to see if it sputters. If it does, the oil is ready. Lower the flame and add small spoonfuls of batter into the oil.
Keep the flame on low and allow the fritters to fry to a golden brown. Then, flip them over using a butter knife. At this point, you may increase the flame slightly then lower it again, ensuring that the oil doesn’t get so hot that the fritters burn and blacken. Now,, remove from the wok and set onto paper towels to remove excess oil. Serve hot.
For the chutney, blend coriander, green chilli, ginger, peanuts, salt, lemon juice and water, as well as a generous slice of raw mango. The result is a flavourful chutney that perfectly accompanies the fried fritters.
Recipe and photographs by Nandi Shah of re:store
ALSO ON THE GOYA JOURNAL
