As you grow your palate matures as well. You start enjoying those dishes which you used to detest as a kid. Something like this happened to me with these Banana Coconut fritters, Sweet Banana Pakora recipe. Or, as we call them Kolar Bora.
Earlier when over-ripened bananas weren’t baked into cakes and muffins, grannies would go for this recipe. I remember my maternal granny making these whenever we were left with over-ripened bananas, which used to be quite often during the hot and humid climate. She would scrape some coconut and mix it with mashed bananas and some grated jaggery for an extra hint of sweetness. Whisking it vigorously with her fingers, she would heat up some ghee or clarified butter to deep fry little fritters of it. “Ei sob baba, ghee te hi bhalo hoy”, she would quip! (These are always good in ghee or clarified butter)
Quickly turning them over as they caramelize, she would take them out and serve them hot. These would often make healthy evening snacks for us or might even find its way into our tiffin packs to school next day.
Today, when the world is going gaga over Refined Sugar Free recipes, I am quite amused to find these oldies out of my granny’s notebook. Little did they ever realize that, cutting refined sugar is necessary. For them, using natural sweeteners like jaggery and honey was a part of routine.
As Janmashtami is fast approaching, I thought of trying out recipes from an old compilation of magazine recipe page cut-outs. This is first in that series. So, I am planning to name it as ‘Granny’s Recipe Compilation #1’
As I look for my next muse, you check out the recipe here.
- 4 Over-ripened Bananas
- 1/4 cup Grated Coconut
- 2 tbsp Flour
- 2 tbsp Date Palm Jaggery Or, any other kind of Jaggery
- Refined Oil to fry
Mash the bananas smooth. Then add the grated coconut, flour and jaggery. Mix everything together nicely.
Heat oil in a pan and drop the batter in the oil, 1 tsp at a time. Fry them till dark golden or brownish in colour.
Take them out on a kitchen towel to soak the extra oil.
Serve them hot.