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South Indian Banana Fritters With Wheat Flour (Banana Bonda)

Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.

Banana fritters (banana bonda)

Banana fritters (banana bonda)

Banana Fritters (Banana Bonda)

Banana bonda are a super easy and delicious South Indian evening snack. Crisp on the outside, they are soft and spongy on the inside with the mouthwatering flavors of ripe banana and fennel seeds. This is a perfect evening snack with a hot cup of coffee or tea.

Bananas are rich in potassium, probiotics, carbohydrates, and antioxidants.

Cook Time

Prep timeCook timeReady inYields

40 min

10 min

50 min

3 servings

Ingredients

  • 1/4 cup jaggery, powdered or grated, or to taste
  • 1/2 cup water, to dissolve jaggery
  • 3-4 ripe bananas, mashed
  • 1 cup whole wheat flour
  • 2 tablespoons ghee
  • 1 tablespoon fennel seeds (saunf)
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon baking soda or sodium bicarbonate
  • cooking oil for frying

Instructions

  1. In a small bowl, add the jaggery and water to dissolve the jaggery completely. Using filter or mesh, strain to get rid of impurities or dirt if any. Set aside.
  2. In a mixing bowl, add the bananas and mash.
  3. Add the wheat flour to the mashed bananas. Mix well.
  4. Gradually add the jaggery syrup to the wheat flour mixture. Mix to form a smooth, thick batter.
  5. In a pan, heat the ghee. Add this hot ghee to the prepared batter. Mix well.
  6. Add the fennel seeds and salt. Mix well. (You can add cardamom powder and ginger powder, as well, if you like.)
  7. Cover and set aside for 30 minutes.
  8. After 30 minutes, add the baking soda. Mix to combine.
  9. Heat oil in a frying pan. Once hot, take a small portion of batter in hand (no need to shape it), drop it into the hot oil and fry till golden. Transfer the cooked fritters to a kitchen towel or paper towel to absorb the excess oil if any.
  10. Repeat the process for the remaining batter.
  11. Serve hot with hot coffee or tea and enjoy.

Photo Guide

In a small bowl add the jaggery.

In a small bowl add the jaggery.

Add 1/2 cup of water.

Add 1/2 cup of water.

Dissolve jaggery in water completely. Strain using a filter or mesh to remove impurities if any. Set aside.

Dissolve jaggery in water completely. Strain using a filter or mesh to remove impurities if any. Set aside.

In a mixing bowl, add 3-4 ripe bananas.

In a mixing bowl, add 3-4 ripe bananas.

Mash the bananas.

Mash the bananas.

Add 1 cup of whole wheat flour.

Add 1 cup of whole wheat flour.

Mix until well combined with mashed bananas.

Mix until well combined with mashed bananas.

Gradually add jaggery syrup to the flour mixture. Mix well.

Gradually add jaggery syrup to the flour mixture. Mix well.

Mix to form a smooth, thick batter.

Mix to form a smooth, thick batter.

In a frying pan, heat 2 tablespoons of ghee.

In a frying pan, heat 2 tablespoons of ghee.

Add the hot ghee to the prepared batter.

Add the hot ghee to the prepared batter.

Mix until the ghee combines well with the batter (this makes the batter softer).

Mix until the ghee combines well with the batter (this makes the batter softer).

Add 1 tablespoon of fennel seeds and 1/2 teaspoon of salt to the batter (you can also add cardamom powder and ginger powder for the extra flavor).

Add 1 tablespoon of fennel seeds and 1/2 teaspoon of salt to the batter (you can also add cardamom powder and ginger powder for the extra flavor).

Mix well. Cover with a lid and allow the batter to rest for 30 minutes.

Mix well. Cover with a lid and allow the batter to rest for 30 minutes.

After 30 minutes, add 1/2 teaspoon of baking soda. Mix.

After 30 minutes, add 1/2 teaspoon of baking soda. Mix.

Heat the oil in a frying pan.

Heat the oil in a frying pan.

Once hot, scoop out a small portion of batter in your hand and drop it into the oil (no need to form a shape).

Once hot, scoop out a small portion of batter in your hand and drop it into the oil (no need to form a shape).

Fry until golden brown (flip in between to cook evenly on all sides).

Fry until golden brown (flip in between to cook evenly on all sides).

Transfer the cooked fritters out from the oil.

Transfer the cooked fritters out from the oil.

Drain them on kitchen towel. Repeat the process with the remaining batter. Serve hot with hot coffee or tea and enjoy.

Drain them on kitchen towel. Repeat the process with the remaining batter. Serve hot with hot coffee or tea and enjoy.

Notes

  • Fry fritters over medium heat to avoid burning and to ensure that the fritters are cooked perfectly inside.
  • Use perfectly ripe bananas to get the best flavor.
  • Store these fritters in an airtight container for up to 2 days.
  • You can replace whole wheat flour with plain flour or all-purpose flour (maida).
  • You can use sugar instead of jaggery. But try to use jaggery for the perfect brown fritters.
  • Without baking soda, the fritters will be soggy. Don't skip this ingredient.
  • Add cardamom powder for extra flavor.
  • If you can't dissolve the jaggery in water, add water to jaggery and heat it till it dissolves completely.

Share your valuable thoughts here

Shwetha bhat (author) from Bengaluru on June 29, 2020:

Yes. These fritters can be done without fennel seeds and cardamom powder also. But adding these ingredients enhances the flavor of bonda.

Liza from USA on June 26, 2020:

It looks familiar but, the one that I had was without fennel seeds and cardamom powder. I bet it tastes delicious. Thanks for sharing!

Shwetha bhat (author) from Bengaluru on June 02, 2020:

Thanks for the comment madam. You will definitely love them. They are so good. Please try it and enjoy.

Pamela Oglesby from Sunny Florida on June 01, 2020:

These fritters look so good and I know I would love them. Thank you for the recipe along with all of the pictures.