Kele Ke Phool Ke Pakode | Vrat Special Kuttu Pakoda Recipe

Ingredients

• 3 cup Water
• 1 whole Banana flower
• ½ kg Water chestnuts, peeled, water chestnuts
• 1 tbsp Sendha namak, rock salt
• ½ cup Coriander leaves
• 6-7 no. Green chillies (less spicy broken into half)
• 1 inch Ginger (peeled & sliced)
• Roasted peanuts & cumin seeds
• 1 tbsp Sendha namak, rock salt
• 1 tsp Sugar
• ⅓ cup Peanuts
• 2 tbsp Oil
• 1 tsp Cumin seeds
• Cooked Banana flowers & water chestnuts, roughly chopped
• 2-3 tbsp fresh Coriander leaves
• 2-3 no. Green chillies, chopped
• ½ tsp Cumin seeds
• 3 tbsp Curd, beaten, curd (yogurt)
• 1 tsp Sendha namak, rock salt
• 1 ¼ cup Buckwheat flour
• Oil for frying
• Lemon wedge
• Coriander sprig, coriander leaves

Steps

1. In a pressure cooker, add water, cleaned banana flower, water chestnuts, sendha namak and mix well.
2. Cover it with the lid and cook for 2-3 whistles or until it’s cooked.
3. Turn off the flames and keep it aside for further use.
4. In a bowl, add coriander leaves, green chillies, ginger, roasted peanuts & cumin seeds, sendha namak, sugar and mix well.
5. Transfer it into the mixer grinder jar and grind it into the smooth fine paste.
6. Transfer it into the serving bowl and serve with prepared kele ke phool ke pakode.
7. In a pan, add peanuts and dry roast them for a while.
8. Add oil, once it’s hot, add cumin seeds and roast them until fragrant.
9. Turn off the flames and transfer it into the bowl and keep it aside for further use.
10. In a bowl, add cooked bana flower & water chestnuts, fresh coriander leaves, green chillies, cumin seeds, curd, sendha namak, buckwheat flour and give it a good mix.
11. Heat oil in a kadai, drop a small spoonful of pakoda mixture into the hot oil and cook until it’s cooked well.
12. Remove it into the absorbent sheet.
13. Transfer it into the serving dish and garnish it with lemon wedge and coriander sprig.
14. Serve hot with prepared vrat ki chutney.