Banana Flower Recipe- Chips, Chutney & Stir-Fry- Authentic Indian

Last Updated on 4 months by Neha Deshmukh

Banana Flower Recipe: Chips, Chutney & Stir-Fry – Authentic Indian

Hey everyone! Today, I’m so excited to share a recipe that’s close to my heart – a triple treat featuring the incredible banana flower (also known as banana blossom!). It’s a bit of an unusual ingredient for many, but trust me, once you unlock its potential, you’ll be hooked. I remember the first time my grandmother made this for me; I was a little hesitant, but one bite and I was converted! We’re going to make crispy chips, a tangy-spicy chutney, and a flavorful stir-fry, all from this one amazing flower.

Why You’ll Love This Recipe

This banana flower recipe isn’t just about trying something new; it’s about experiencing a truly authentic taste of India. Banana flower is incredibly versatile – it absorbs flavors beautifully and has a slightly meaty texture that makes it surprisingly satisfying. Plus, it’s packed with nutrients! This recipe gives you three different ways to enjoy it, so there’s something for everyone. It’s a little bit of work, but the results are so worth it.

Ingredients

Here’s what you’ll need to make all three delicious dishes:

• 1 banana flower / banana blossom
• ?? tsp turmeric
• 1 tsp salt (plus more to taste)
• 3 tsp oil (plus 2 tbsp for stir-fry)
• 2 tbsp chana dal (split chickpeas)
• 2 tbsp urad dal (split black lentils)
• 3 dried red chillies
• 1 cup coconut (grated)
• Small ball sized tamarind
• 2 tsp jaggery (or brown sugar)
• ?? cup curd (plain yogurt)
• 3 cup water
• ?? cup maida / plain flour
• ?? cup corn flour
• 1 tsp Kashmiri red chilli powder
• ?? tsp garam masala
• ?? tsp pepper powder
• ?? tsp chaat masala
• 1 tsp ginger paste
• 1 tsp mustard seeds
• 1 onion
• 2 chillies (green)
• 2 garlic cloves
• 1 inch ginger
• 2 tbsp coconut (grated, for garnish)
• 2 tbsp coriander (chopped, for garnish)
• 2 tbsp lemon juice

Ingredient Notes

Let’s talk about these ingredients! Banana flower can be a little intimidating, but don’t worry, we’ll get through it. You’ll find it at Indian grocery stores, or sometimes even Asian markets.

• Banana Flower/Blossom: The key is to use a relatively young flower. Look for one where the bracts (the petal-like layers) are still tightly closed.
• Kashmiri Red Chilli Powder: This isn’t just about the color! It adds a beautiful hue and a mild, fruity heat. It’s different from regular chilli powder, so try to find it if you can.
• Tamarind: Adds a lovely tang to the chutney. You can use tamarind paste if you can’t find the block, just adjust the quantity to about 2 tablespoons.
• Spice Levels: Feel free to adjust the number of red chillies to your liking. I like a good kick, but you can tone it down if you prefer.
• Regional Variations: In some South Indian homes, a pinch of asafoetida (hing) is added to the tempering for the chutney – it adds a unique savory note.

Step-By-Step Instructions

Okay, let’s get cooking!

Preparing the Banana Flower: First things first, we need to prep the flower. Peel the banana flower petals, collect the florets, and separate the heart. Clean and chop the petals and heart. This part takes a little patience, but it’s essential. Place the chopped flower in water with a little turmeric to prevent discoloration.

Making the Chutney: Boil the chopped petals with turmeric and salt until tender. Drain and blend with roasted chana dal, urad dal, red chilli, coconut, tamarind, jaggery, and salt. Heat oil in a pan, add mustard seeds. Once they splutter, add a pinch of asafoetida (optional) and then pour in the blended chutney. Cook for a few minutes until it thickens. Temper and serve!

Making the Chips: Soak the florets in a curd-water mix (about ½ cup curd and 1 ½ cups water) for about 30 minutes. This helps to keep them tender. Coat the soaked florets with a spiced batter made from maida, corn flour, Kashmiri red chilli powder, garam masala, pepper powder, and chaat masala. Deep-fry until golden brown and crispy.

Making the Stir-Fry: Boil the chopped heart with turmeric and salt until tender. Heat oil in a pan, add mustard seeds. Once they splutter, add chana dal and urad dal, and sauté until golden. Add curry leaves, chopped onion, green chillies, garlic, and ginger. Sauté until the onion is translucent. Add the boiled heart, coconut, and lemon juice. Cook until everything is well combined and the heart is tender. Garnish with coriander.

Expert Tips

• Don’t skip the curd soak for the chips! It makes a huge difference in their texture.
• Taste as you go! Adjust the salt, chilli, and jaggery in the chutney to your preference.
• Make sure the oil is hot enough before frying the chips. This will ensure they are crispy and not oily.

Variations

• Vegan Adaptation: Simply substitute the curd with plant-based yogurt for the chips.
• Spice Level Adjustments: Reduce or increase the number of red chillies to control the heat.
• Regional Variations:
  • Kerala: Add a pinch of black pepper to the stir-fry for a more pronounced flavor.
  • Tamil Nadu: Use a slightly sweeter chutney with more jaggery.
• Festival Adaptations: This banana flower stir-fry is often made during Onam and other South Indian festivals.

Serving Suggestions

These dishes are best enjoyed fresh! The chutney is fantastic with rice, idli, or dosa. The chips make a great snack with a cup of chai. And the stir-fry is a delicious side dish with rice or roti.

Storage Instructions

• Chutney: Can be stored in an airtight container in the refrigerator for up to 3 days.
• Chips: Best eaten immediately, but can be stored in an airtight container at room temperature for a day. They will lose some of their crispness.
• Stir-Fry: Can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

FAQs

• What part of the banana flower is used in cooking? We use the fleshy bracts and the heart of the flower.
• How do you prevent the banana flower from discoloring after cutting? Soak it in water with a little turmeric.
• Can I use pre-made tamarind paste for the chutney? Yes, absolutely! Use about 2 tablespoons.
• What is the best way to remove the bitterness from banana flower? Soaking it in water with turmeric and curd helps to reduce the bitterness.
• Can this recipe be made ahead of time? You can prep the banana flower and make the chutney a day in advance. The chips and stir-fry are best made fresh.

I hope you enjoy this banana flower adventure as much as I do! Let me know in the comments if you try it, and how it turns out. Happy cooking!