Authentic Whole Wheat Banana Jaggery Fritters Recipe – Indian Snacks

Last Updated on 4 months by Neha Deshmukh

Authentic Whole Wheat Banana Jaggery Fritters Recipe – Indian Snacks

Introduction

Oh, these fritters! They instantly transport me back to my grandmother’s kitchen, filled with the warm aroma of jaggery and cardamom. We used to call them “pohe” (though technically, pohe is something else!), and they were always the first to disappear from the snack plate. These aren’t just fritters; they’re a little piece of my childhood, and I’m so excited to share this authentic whole wheat banana jaggery fritters recipe with you. They’re perfect with a cup of chai, and honestly, just as good for a little afternoon treat.

Why You’ll Love This Recipe

These fritters are a delightful blend of flavors and textures. The whole wheat flour gives them a lovely, slightly nutty base, while the jaggery and banana provide natural sweetness. The coconut and cardamom add a beautiful aromatic touch. Plus, they’re relatively easy to make – perfect for a weekend baking session or when you’re craving a homemade snack.

Ingredients

Here’s what you’ll need to create these little pockets of deliciousness:

• 1 cup whole wheat flour (atta) – about 120g
• ½ – 1 cup jaggery (or 1 cup for a sweeter version) – about 150-200g
• 3 tablespoon chopped coconut – about 30g
• 1 tablespoon ghee (clarified butter) – about 15ml
• ½ – ¾ teaspoon baking soda – about 2-3g
• 2 cardamom pods
• ½ cup + 1 tablespoon water (for dough) – about 130ml
• 1 small banana
• 4 cups canola oil (for frying) – about 950ml

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Whole Wheat Flour (Atta) – The Foundation
Using whole wheat flour gives these fritters a lovely rustic flavor and a bit more fiber. You can find atta at most Indian grocery stores, or even online.

Jaggery – Sweetness and Regional Variations
Jaggery is unrefined cane sugar, and it has a beautiful, molasses-like flavor. There are different types – darker jaggery has a stronger flavor. I prefer using a lighter colored jaggery for these fritters, but feel free to experiment!

Ghee – The Traditional Fat
Ghee adds a wonderful richness and aroma. It’s a staple in Indian cooking for a reason! If you don’t have ghee, you can use vegetable oil, but the flavor won’t be quite the same.

Coconut – Texture and Flavor
Freshly grated coconut is best, but desiccated coconut works in a pinch. Just make sure it’s not sweetened.

Cardamom – Aromatic Spice
Don’t skimp on the cardamom! It really elevates the flavor. I like to lightly crush the pods before adding them to release their aroma.

Banana – Natural Sweetness and Binding
A ripe, but not overripe, banana works best. It adds sweetness and helps bind the dough together.

Baking Soda – For Lightness
Baking soda is key for getting those light and fluffy fritters. Make sure yours is fresh!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, melt the jaggery with ½ cup of water in a saucepan. Let it bubble away until it’s fully dissolved. Strain it through a fine-mesh sieve to remove any impurities, and set aside to cool slightly.
2. While the jaggery is melting, heat the ghee in a small pan. Fry the chopped coconut until it’s golden brown and fragrant – this takes just a few minutes. Set aside to cool.
3. In a large bowl, combine the whole wheat flour, baking soda, and cardamom pods.
4. Add the cooled jaggery syrup, mashed banana, and fried coconut to the flour mixture.
5. Gradually add water, starting with ½ cup, and mix everything together. You want to form a soft, slightly sticky dough. Don’t overwork it!
6. Cover the dough and let it rest for about 15 minutes. This allows the flour to hydrate and the flavors to meld.
7. Heat the canola oil in a deep frying pan or wok over medium-low heat. It’s important to keep the heat relatively low to ensure the fritters cook through without burning.
8. Shape the dough into small balls, about 1-inch in diameter. You should get around 12 pieces.
9. Carefully drop 3-4 fritters into the hot oil at a time. Fry for about 4 minutes, flipping occasionally, until they’re golden brown and cooked through.
10. Remove the fritters with a slotted spoon and drain them on paper towels.

Expert Tips

• Oil Temperature is Key: If the oil isn’t hot enough, the fritters will absorb too much oil and become soggy. If it’s too hot, they’ll burn on the outside before cooking through.
• Don’t Overcrowd the Pan: Frying in batches ensures the oil temperature stays consistent.
• Resting the Dough: Don’t skip the resting period! It really makes a difference in the texture.

Variations

• Vegan Adaptation: Substitute the ghee with a neutral-flavored vegetable oil.
• Gluten-Free Adaptation (Using Alternative Flours): You can try using a gluten-free flour blend, but the texture will be slightly different. I’ve had good results with a blend of rice flour and almond flour.
• Spice Level Adjustment: Add a pinch of ginger powder or a tiny bit of chili powder for a little kick. My friend, Priya, loves adding a dash of nutmeg!
• Festival Adaptations (Diwali, Holi): These are fantastic for festivals! You can add a few saffron strands to the dough for a festive touch.

Serving Suggestions

Serve these fritters warm with a cup of masala chai or filter coffee. They’re also delicious on their own as a snack. My family loves them with a dollop of yogurt!

Storage Instructions

These fritters are best enjoyed fresh. However, you can store leftovers in an airtight container at room temperature for up to 2 days. They might lose a little of their crispness, but they’ll still be tasty.

FAQs

What is the best type of jaggery to use for this recipe?
A lighter colored jaggery is preferred for a more subtle sweetness, but you can use darker jaggery if you like a stronger flavor.

Can I use overripe bananas for this fritter recipe?
While you can, they’ll make the dough very sticky. A ripe, but not overly ripe, banana is ideal.

How can I achieve a perfectly crispy texture?
Make sure the oil is at the right temperature and don’t overcrowd the pan. Also, draining the fritters on paper towels helps remove excess oil.

Can these fritters be made ahead of time?
You can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Just bring it to room temperature before frying.

What is the role of ghee in this recipe, and can I substitute it?
Ghee adds a unique richness and flavor. You can substitute it with vegetable oil, but the flavor won’t be quite the same.