Banana are a must in our kitchen. They make for an easy snack any time of the day, are tasty and easy to eat. All you have to do is peel and chomp. And my father feels incomplete without them. Sometimes I feel they are the food version of a security blanket for Baba – I’ve seen him get agitated when we are down to that last banana and rush out at 8 pm to hunt for the fruit. “There’s only one left!” he’d say before pulling on his walking shoes and making a rush for the vegetable store.
While that’s not happening in the current scenario –coronavirus lockdown continues in my part of the world – I do manage to get bananas when I go shopping once a week or 10 days.
My love and affection for banana relative to appearance. As is Baba’s. As soon as those black spots and marks start popping up on the banana and it feels soft to the touch, they are off the eatable list. I believe I’ve mentioned being finicky about food texture? Also, overripe bananas are a harsh fact of summer life. For all the love you may have for this fruit, trying to eat the bananas before they reach that overripe state is a race against time.
The Bengali banana fritter aka kola boda (kola is banana | boda is round fritter) is an easy, one-bowl only way of using the overripe bananas to make a quick snack. A few basic ingredients (found in Indian households) whisked in a bowl, fried and tada! You’ve got kola boda in 10 minutes flat!
Crunchy on the outside and soft inside, the kola boda needs to be consumed hot – cold kola boda tend to go limp and while they remain tasty, there’s something about a piping hot fritter, right? These banana fritters go well with black tea/coffee or as one of those snacks that you pop into your mouth as you work. All you need is some whole wheat flour, some jaggery or honey, fennel seeds if handy and the bananas of course.
Banana is naturally sweet so you don’t really need to add a sweetener. If you do want to, then I’d strongly recommend jaggery which adds an earthy sweetness. Honey and sugar give it a sharp sweetness in comparison. But honestly, just make it with whatever you have.
Psst… you’ll find a video tutorial in the story highlights of my Instagram feed HERE. Do tap on the follow button and switch on the notifications to get updates when I post on Instagram. Also, I hope you’ll let me know when you try this recipe. Just post a picture on Instagram and tag me.
- 2 Overripe medium-sized bananas
- 3 tablespoon Whole wheat flour
- ½ teaspoon Fennel seeds (optional)
- Liquid jaggery (optional | to taste)
- Vegetable oil (for deep frying)
In a non-stick pan or kadhai, set the oil to heat.
In a bowl, mash the bananas till smooth.
Add the whole wheat flour and jaggery to the mashed banana and whisk for 2-3 minutes.
Add a teaspoon of hot oil and whisk for another few minutes. The more you whisk, the more air you introduce in the batter. This will make the fritters light and fluffy.
Once the oil is hot, drop dollops of the banana batter and deep fry till they are a darker shade of brown.
Serve (or eat) hot.