4tablespoonsPalm JaggeryOr regular jaggery, See Note 1
Oil for Frying
Heat oil in a kadhai or pan for frying.
In a bowl, mash bananas coarsely and add jaggery, grated coconut (if using), sesame seeds, cardamom powder, vanilla extract and nutmeg powder. Mix well. (I like to keep the bananas slightly chunky while mixing)
Sift in flour and baking soda and mix till just combined. Do not overmix or blend to a pulp. This should form a soft, sticky dough.
Use a spoon or ice cream scoop (works beautifully) to scoop dough balls into the batter. Fry on medium flame till golden brown (See Note 2) and cooked from inside.
Serve these Spiced Indian Banana Fritters hot with some caramel syrup or a scoop of ice cream.
Jaggery can be substituted with sugar as well. The colour will change slightly depending on the sweetener you use. Palm Jaggery will give the deepest colour.Do not fry on high heat or the fritters will remain raw from inside.The nutritional information below is for one fritter. This recipe yielded 6 fritters for me.