Banana Fritters Recipe – Besan, Chilli & Spice-Infused Snack

Last Updated on 2 months by Neha Deshmukh

Banana Fritters Recipe – Besan, Chilli & Spice-Infused Snack

Introduction

Oh, these banana fritters! They’re a total comfort food for me. I remember my grandmother making these during monsoon evenings, and the aroma would fill the entire house. Crispy, spicy, and utterly addictive – they’re the perfect snack with a cup of chai. This recipe is super easy, and I’m so excited to share it with you. Get ready for a little bit of fried goodness!

Why You’ll Love This Recipe

This isn’t just any fritter recipe. It’s a flavour explosion! The combination of besan (gram flour), spices, and perfectly ripe bananas is just divine. They’re quick to make, satisfyingly crunchy, and a guaranteed crowd-pleaser. Plus, who doesn’t love a little bit of spice in their snack?

Ingredients

Here’s what you’ll need to whip up a batch of these delicious banana fritters:

• 1 cup Besan flour/Kadalai maavu
• 1/3 cup Rice flour
• 2 tsp Red chilli powder
• 2 pinch Red food color (optional, for a vibrant colour)
• 1/4 tsp Hing/Asafetida
• 1 tsp Ajwain OR Cumin seeds/Jeera
• Salt to taste
• 2 pinch Cooking soda / baking soda
• 1 cup + 2 tbsp Water
• Cooking oil for deep frying
• 2 Raw bananas

Ingredient Notes

Let’s talk ingredients – a few little tips from my kitchen to yours!

Besan Flour (Kadalai Maavu) – Protein & Texture
Besan is the star here! It gives the fritters a lovely texture and a subtle nutty flavour. (Approximately 100g)

Rice Flour – For Crispiness
Adding rice flour is the secret to that extra crunch. Don’t skip it! (Approximately 35g)

Red Chilli Powder – Spice Level & Colour
I use Kashmiri chilli powder for a beautiful colour and mild heat. Feel free to adjust the amount to your liking. (Approximately 6g)

Hing/Asafetida – Digestive Benefits & Flavour
Hing might smell a little funky on its own, but trust me, it adds a wonderful savoury depth. It’s also great for digestion! If you’re not familiar, see the FAQs section. (Approximately 0.5g)

Ajwain/Cumin Seeds – Aromatic & Digestive
I prefer ajwain (carom seeds) for its unique flavour, but cumin seeds work beautifully too. Both are fantastic for digestion. (Approximately 3g)

Raw Bananas – Choosing the Right Ripeness
You want bananas that are firm and slightly green. Overripe bananas will make the fritters too mushy.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a nice big bowl, mix together the besan flour, rice flour, red chilli powder, food colour (if using), hing, ajwain/cumin seeds, salt, and baking soda. Give it a good whisk to make sure everything is well combined.
2. Now, gradually add water, mixing as you go, until you get a smooth batter. It should be slightly thicker than dosa batter – not too runny, not too thick. (Around 240ml water)
3. Peel your raw bananas and slice them into about 1/4 inch thick rounds.
4. Dip each banana slice into the batter, making sure it’s fully coated.
5. Heat up some oil in a kadai (or a deep frying pan) over medium heat. To test if the oil is ready, drop a tiny bit of batter into it – it should sizzle and rise to the surface immediately.
6. Carefully fry the coated banana slices in batches, until they’re golden brown and crispy. Don’t overcrowd the pan!
7. Remove the fritters with a slotted spoon and drain them on some tissue paper to remove any excess oil.
8. Serve hot and enjoy!

Expert Tips

• Don’t skip the rice flour – it really makes a difference in the crispiness.
• Make sure the oil is hot enough before you start frying. Otherwise, the fritters will absorb too much oil.
• Fry in batches to maintain the oil temperature.
• A pinch of turmeric powder can also be added for colour and health benefits.

Variations

• Sweet Version: My friend Priya loves adding a tablespoon of sugar to the batter for a slightly sweet fritter.
• Extra Spicy: If you like things really hot, add a pinch of cayenne pepper to the batter.
• Herby Delight: A sprinkle of chopped coriander leaves in the batter adds a lovely freshness.

Vegan Adaptation

This recipe is naturally vegan! Just ensure the oil you use for frying is plant-based.

Gluten-Free Confirmation

Yes! This recipe is gluten-free, as both besan and rice flour are gluten-free flours.

Spice Level Adjustment

Easily adjustable! Reduce the red chilli powder for a milder flavour, or add more for a fiery kick.

Festival Adaptations (e.g., Janmashtami)

These fritters are often made during Janmashtami, a Hindu festival celebrating the birth of Lord Krishna. They’re offered as prasad (a religious offering).

Serving Suggestions

These are best enjoyed hot and fresh! They’re amazing with:

• A cup of masala chai
• Mint-coriander chutney
• Tomato ketchup (a classic!)
• A dollop of yogurt

Storage Instructions

Honestly, these are best eaten immediately. But if you have leftovers, you can store them in an airtight container at room temperature for a day. They will lose some of their crispiness, though. Reheating in a preheated oven or air fryer can help restore some of the crunch.

FAQs

What type of bananas are best for making these fritters?
Slightly underripe, firm bananas are ideal. Avoid overly ripe bananas as they’ll make the fritters mushy.

Can I make the batter ahead of time? If so, how should I store it?
Yes, you can! Make the batter and store it in an airtight container in the refrigerator for up to 24 hours. You might need to add a splash of water to thin it out before frying.

What is hing/asafoetida and can I substitute it?
Hing is a resin with a pungent smell, used for flavour and digestive benefits. If you can’t find it, you can omit it, but it does add a unique flavour. A tiny pinch of garlic powder can be a very distant substitute.

How do I prevent the fritters from absorbing too much oil?
Make sure the oil is hot enough before adding the fritters, and don’t overcrowd the pan. Fry in batches.

Can I bake these fritters instead of frying them?
While frying gives the best results, you can try baking them. Preheat your oven to 200°C (390°F). Place the coated banana slices on a baking sheet lined with parchment paper and bake for 15-20 minutes, flipping halfway through. They won’t be as crispy, but still tasty!