Raw Banana Manchurian Recipe (My Fusion)

Raw Banana/Vazhakai/Kela Manchurian (dry)

Indo-chinese starters are the first things that we order in every restaurant.I have tried many chinese and indo-chinese recipes at home and as usual I do experiment with them for two reasons. For one , they are appealing. For two,they can be subjected to any experimentation and even if they are mislead I could do magic with sauces.And this recipe is my today's find !! . You will surely love it and I can include this to my repertoire.

I was just trying to imitate Phuket's fish (Thai style) and I got this idea.First I wasn't sure of the outcome but the result was a crunchy,chewy and spicy manchurian. Believe me,No one will ever find out that its banana.For a change from paneer/chicken/gobi manchurian try this one and enjoy with your family.

Could you see the inside? Soft spongy banana! Oh !Well,doesn't it look like paneer. You will see paneer , taste fish yet it is potassium rich banana happily going in.What more? Lets do this!

Preparation time:10 mins
Cooking time:15 mins (7-10 mins for frying & 5 mins for sauce)
Serves:-1

Ingredients

Raw Banana/Kela- 2 medium
Oil-for deep frying

For Batter

Corn Flour-1 tbsp
Maida/All Purpose Flour-1.5 tbsp
Wheat flour-0.5 tbsp
Salt-as needed
Water-1.5 tbsp

For sauce

Garlic-2 cloves (finely chopped)
Ginger-1/2 inch (finely chopped)
Green Chilli-1 (finely chopped)
Onion-1 small (finely chopped)
Capsicum-1 small (finely chopped)
Spring onions-2 tbsp chopped (optional)
Tomato sauce-1 tbsp
Soy sauce-1.5 tsp
Red Chilli sauce - 1.5 tsp
Sugar- a Pinch
Salt to taste
Water-2 tbsp
Oil-1 tbsp

Procedure

• Heat oil for deep frying.Mix the ingredients for batter in a bowl.Make a thicker paste.
  
• Peel the banana and cut them into square pieces (as you do for paneer).Now immediately add them to batter to prevent colour change.
  
• Dip the banana pieces into batter and coat them.Now drop them into oil and fry them till they turn golden.Remove and drain in tissue.
  
  

• Heat a tbsp oil in a pan,add garlic & ginger and saute on high flame for 10 sec. 
  
• Throw in onion and capsicum.Saute for a min.
  
• Add in the green chillies and saute for 20 sec.
  
• Add in all the sauces,salt and sugar.Stir continuously to avoid sticking.Add water and bring it to a boil.
  
  
• Throw in the fried banana and mix well for 2 mins.Garnish with spring onions and capsicum.
  
  
• Serve Hot with roti or fried rice.
  

Notes

1. High flame is a key to achieve restaurant style taste in chinese cuisine.They have pressure controlled systems to produce high heat
2. Wheat flour gives the chewy texture in the dish.You can neglect it if you desire.
3. Add more water and bring it to a boil to get a gravy.