Kolar Bora: Bengal’s Crispy Banana Delight

This sweet is almost similar to the South Indian sweet called " appam" made in a poaching pan or "appa karai", where you get this perfect round shape. In the South India, it is made with jaggery, jaggery is covered with water, so it melts, some grind washed, soaked raw rice with banana adding jaggery water. It should be thick batter. If by chance it is thin, adding some semolina and rice flour to get the right consistency will also make the appams crisp.

   

Ingredients:

• 2 ripe bananas (preferably overripe, like the small “nendran” bananas or any sweet variety)
• 1/2 cup all-purpose flour (maida)
• 1/4 cup rice flour (for extra crispiness)
• 1/4 tsp cardamom pdr
• 1/4 tsp baking soda
• 1-2 tbsp sugar
• A pinch of salt
• A pinch of turmeric pdr
• Water
• Ghee or oil (for frying)

Method:

1. Peel the bananas and mash them in a bowl using a fork or your hands. Mash them until they form a smooth and slightly chunky mixture.
2. In a separate bowl, combine the all-purpose flour, rice flour, cardamom powder, baking soda, salt, and turmeric powder.
3. Mix in sugar if your bananas are not very sweet.
4. Slowly add the dry mixture to the mashed bananas and stir. Add a small amount of water, if needed, to form a thick batter. The batter should be of dropping consistency.
5. Heat enough ghee or oil in a pan or deep frying vessel over medium heat. To test if the oil is ready, drop a small amount of batter into the oil. If it rises to the surface immediately, the oil is ready for frying.
6. Take small spoonfuls of the batter and carefully drop them into the hot oil. You can make small round or oval-shaped fritters, depending on your preference.
7. Fry the fritters in batches, turning them gently until they are golden brown and crispy on the outside. This usually takes about 3–4 minutes per batch.
8. Once fried, remove the fritters from the oil and place them on paper towels to drain any excess oil.
9. Serve the Kolar Bora hot, as they are best enjoyed crispy and warm.

Tips:

• The batter should not be too thin, or the fritters will not hold their shape. It should be thick enough to coat the spoon.
• If you want the fritters to be even crispier, you can add an additional tablespoon of rice flour to the batter.
• You can skip sugar if your bananas are naturally sweet. Adjust the sugar according to taste.

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