2 tsp ginger and garlic paste (can use fresh as well)
1 tsp baking powder
2 tsp cumin powder
2 tsp coriander powder
2 tsp garam Masala
1/2 red chilli finely chopped (or 1/2 tsp red chilli powder)
Salt to taste (start with 1 tsp)
375ml Beer/Soda water
4 cans of Banana Blossoms (1 can is generally 400 gms with the liquid)
Oil for deep frying (About 1.75 litre)
METHOD
Add all the ingredients in a large bowl (expect banana blossoms)
Pour Beer at the end and mix/whisk well until there are no lumps. Dip you little finger in the mixture and taste with the tip of your tongue. Add salt if needed.
Heat up the oil in a saucepan on high.
Dip each banana blossom in the batter and gently slide it into the hot oil. Be careful not to fry your fingers.
Do not overcrowd the oil as the temperature will drop and the pakoras won’t be crispy.
Turn the heat down to medium-high and fry until crispy and golden.
Move them around couple of times to get even colour and crispiness.
Take them out and place on a tea towel/paper towel/ old newspaper to drain the excess oil.
