Plantain Fritters Recipe- Authentic Kerala Banana Bondas with Coconut

Last Updated on 2 months by Neha Deshmukh

Plantain Fritters Recipe: Authentic Kerala Banana Bondas with Coconut

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Kerala Banana Bondas. These aren’t just fritters; they’re a little piece of my childhood, a taste of home, and a guaranteed crowd-pleaser. I first made these with my grandmother, and the aroma still takes me right back to her kitchen. They’re wonderfully crispy on the outside, soft and flavorful on the inside, and packed with the goodness of plantain and coconut. Let’s get cooking!

Why You’ll Love This Recipe

These plantain fritters, or bondas as we call them, are a beloved snack in Kerala. They’re perfect for a rainy afternoon with a cup of chai, as a festive treat, or just when you’re craving something delicious and satisfying. You’ll love how the sweetness of the plantain balances beautifully with the spicy, aromatic coconut masala. Plus, they’re surprisingly easy to make once you get the hang of it!

Ingredients

Here’s what you’ll need to make these amazing Kerala Banana Bondas:

• 1/2 cup fresh shredded coconut
• 1 medium onion
• 5 cloves garlic
• 1 inch ginger
• 1 inch cinnamon
• 1 clove
• 1 cardamom
• 1 teaspoon fennel seeds
• 1 tablespoon white poppy seeds
• 1 teaspoon coriander powder
• 1 teaspoon red chili powder
• 3 green chilies
• 2 sprig curry leaves
• 5 stalks coriander leaves
• 1 teaspoon salt
• 1-2 raw banana/plantain
• 1/2 cup fried gram (pottu kadalai)
• 500 ml vegetable oil

Ingredient Notes

Let’s talk ingredients! Using the right ones makes all the difference.

• Raw Plantain: This is key. Don’t try to substitute with ripe bananas – raw plantains have a firm texture that holds its shape during frying. Look for plantains that are green and firm to the touch.
• Fresh Coconut: Seriously, fresh is best! It adds a sweetness and aroma that pre-shredded coconut just can’t match. If you absolutely must use frozen, thaw it completely and squeeze out any excess water.
• South Indian Spice Blend: The combination of fennel seeds, clove, and cardamom is what gives these bondas their unique flavor. Don’t skip them! These spices are readily available in Indian grocery stores.
• Fried Gram (Pottu Kadalai): This adds a lovely texture and helps bind the mixture. You can find it at Indian grocery stores, or roast chana dal (split chickpeas) until golden and grind it to a coarse powder.

Step-By-Step Instructions

Alright, let’s get into the cooking!

1. First, grind the fried gram dal into a fine powder using a spice grinder. Set aside.
2. Steam the raw bananas in an idli steamer for 10-12 minutes, or pressure cook for one whistle. Let them cool completely, peel, and set aside.
3. Now for the magic masala! In a blender, combine the coconut, onion, garlic, ginger, cinnamon, clove, cardamom, fennel seeds, poppy seeds, coriander powder, red chili powder, green chilies, curry leaves, coriander leaves, and salt. Grind into a smooth paste, adding minimal water – you want a thick paste.
4. Add the steamed plantains to the blender and pulse a few times until they’re just incorporated into the masala. Don’t over-blend!
5. Transfer the mixture to a bowl and mix in the fried gram powder until everything is well combined.
6. Oil your hands lightly – this prevents the mixture from sticking. Shape the mixture into 1.5-inch balls.
7. Refrigerate the bondas for at least 30 minutes. This helps them hold their shape during frying.
8. Heat the vegetable oil in a pan over medium heat. Once hot enough (test with a tiny piece of batter – it should sizzle immediately), carefully drop in the bondas, being careful not to overcrowd the pan.
9. Fry until golden brown and crispy on all sides, turning occasionally.
10. Drain the bondas on paper towels to remove excess oil. Serve hot and enjoy!

Expert Tips

• Oil Temperature is Key: If the oil isn’t hot enough, the bondas will absorb too much oil and become soggy. If it’s too hot, they’ll brown quickly on the outside but remain uncooked inside.
• Don’t Overcrowd the Pan: Frying in batches ensures even cooking and crispy bondas.
• Refrigerate the Mixture: This is a crucial step! It firms up the mixture, making it easier to shape and preventing the bondas from falling apart during frying.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your oil is plant-based.
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment:
  • Mild: Reduce the green chilies to 1 or omit them altogether.
  • Medium: Use 3 green chilies as per the recipe.
  • Hot: Add an extra green chili or a pinch of cayenne pepper.
• Festival Adaptations: These bondas are a staple during Onam and Vishu celebrations in Kerala. My family always makes a huge batch for these festivals!

Serving Suggestions

These bondas are delicious on their own, but they’re even better with:

• A cup of hot chai
• Coconut chutney
• Sambar
• A sprinkle of chaat masala

Storage Instructions

Leftover bondas can be stored in an airtight container at room temperature for up to 2 days. Reheat them in a preheated oven or air fryer to restore their crispiness.

FAQs

What is the best way to grind fried gram dal to a fine powder?

Use a spice grinder or a high-powered blender. Grind in small batches for the best results.

Can I use ripe bananas instead of raw plantains?

No, ripe bananas will be too soft and mushy. Raw plantains are essential for the right texture.

How do I know when the oil is hot enough for frying?

Test it with a tiny piece of the batter. If it sizzles immediately and rises to the surface, the oil is ready.

What is the significance of this snack in Kerala cuisine?

Bondas are a beloved snack in Kerala, often enjoyed during festivals and celebrations. They represent comfort food and a taste of home for many Keralites.

Can I make these bondas ahead of time and freeze them?

Yes! Shape the bondas and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer-safe bag. Fry directly from frozen, adding a few extra minutes to the cooking time.