Teresa's Recipes
Banana Bonda
Banana Bonda is a delightful Indian snack that combines the natural sweetness of ripe bananas with a crispy, golden batter. Traditionally enjoyed during festivals or as a street food treat, these bite-sized fritters are perfect for any occasion. The warm aroma of cardamom wafts through the air, inviting you to indulge in this irresistible snack. Each bite offers a contrast of textures – the soft, sweet banana interior enveloped in a crunchy exterior, making it a favorite among both kids and adults.
Ingredients
- 3-4, peeled and mashed Ripe bananas
- 1 cup All-purpose flour
- 2 tablespoons Sugar
- 1/2 teaspoon Cardamom powder
- 1/2 teaspoon Baking soda
- a pinch Salt
- as needed to make batter Water
- for deep frying Oil
Dietary Notes
- Servings: 4
- Dish Type: Snack
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Calories: 250
- Fat: 14g
- Carbs: 30g
- Protein: 3g
- Sodium: 150mg
- Sugar: 10g
Instructions
- In a mixing bowl, peel and mash the ripe bananas until smooth.
- Add the sugar, cardamom powder, and a pinch of salt to the mashed bananas. Mix well until the ingredients are fully combined.
- In a separate bowl, combine the all-purpose flour and baking soda. Gradually add water to the flour mixture, stirring until you achieve a thick batter consistency.
- Heat oil in a deep frying pan over medium heat. To test if the oil is ready, drop a small amount of batter into the oil; it should sizzle and rise to the surface.
- Dip spoonfuls of the banana mixture into the batter, ensuring they are well-coated, and carefully drop them into the hot oil.
- Fry the banana bondas until they turn golden brown on all sides, about 3-4 minutes.
- Using a slotted spoon, remove the bondas from the oil and drain them on paper towels to remove excess oil.
- Serve hot with coconut chutney or a tangy tamarind sauce for an extra flavor kick.
Tips
- For added crunch, consider mixing in some finely chopped nuts such as cashews or almonds into the banana mixture.
- If you prefer a spicier version, add a pinch of chili powder to the batter.
- These bondas can be stored in an airtight container for up to a day, but they are best enjoyed fresh and hot.