Vazhaipoo Pakoda - By Chef Reetu Uday Kugaji

Preparation Time: 20 mins

Cooking Time: 15 mins

Serves: 4

Ingredients:

- Vazhaipoo (Banana flower), stamen removed from the florets, placed in salted water and lemon juice to prevent enzymatic browning & to get rid of the bitterness of Vazhaipoo - 2 cups

- Bengal Gram Flour - 225 gm

- Rice Flour - 2 tbsp.

- Salt - to taste

- Red Chilli Powder - 1 tsp

- Asafoetida - a pinch

- Curry Leaves - 1 sprig

- Coriander Leaves, finely chopped - 1 tbsp

- Green Chilies, finely chopped/ground - 2

- Garlic Cloves, peeled, crushed - 6

- Ghee - 2 tsp

- Oil - as required for Deep Frying

Method:

1. Soak the prepared Vazhaipoo in salted water to which lemon juice is added.

2. Discard the water and set aside the Vazhaipoo. This is done to get rid of the bitterness from the Vazhaipoo.

3. In a large glass mixing bowl, add Bengal Gram Flour, rice flour, salt, asafoetida, and red chilli powder. Mix well.

4. Now add garlic, curry leaves, coriander leaves, green chilies, banana flower florets, and ghee. Mix well.

5. Sprinkle a little water only if required to coat each floret properly.

6. Heat oil in a Kadhai. Take the pakoda mixture in small portions and add it to the hot oil. Fry until crisp and golden brown, on a low flame.

7. With a slotted spoon, remove the fried pakodas and place them on a kitchen absorbent paper towel.

8. Serve hot with a cup of hot Tea/Coffee.