Banana chop is a popular Indian snack, particularly in regions like West Bengal, Bihar, and parts of North India. It’s made from ripe bananas, flavored with spices, and deep-fried, making it crispy on the outside and soft on the inside. This snack is not just a regular treat; it has a special place during fasting periods, especially in Hindu traditions where certain foods are restricted. Banana chop for fasting uses ingredients allowed during these fasting days, like buckwheat flour (kuttu ka atta), water chestnut flour (singhare ka atta), or amaranth flour (rajgira ka atta), and stays clear of regular wheat flour or onions and garlic.
In this blog, we will explore how to make a fasting-compliant banana chop, its variations, and tips to ensure you get the perfect texture and flavor for your next fasting meal.
Ingredients for Fasting Banana Chop
Before diving into the method of preparation, it’s essential to understand that fasting recipes often differ from everyday meals. The ingredients used are specific to what is permitted during fasts, such as the Navratri, Ekadashi, or other religious fasts. Here's a list of fasting-friendly ingredients that you will need:
Ripe Bananas: 4-5 medium-sized ripe bananas (firm, not overripe)
Buckwheat Flour (Kuttu ka Atta): ½ cup or Water Chestnut Flour (Singhare ka Atta) as an alternative
Amaranth Flour (Rajgira ka Atta): 2 tablespoons
Rock Salt (Sendha Namak): To taste (commonly used during fasting)
Cumin Seeds (Jeera): 1 teaspoon
Green Chili: 1-2, finely chopped (optional, depending on preference)
Ginger: 1 teaspoon, finely chopped or grated
Fresh Coriander Leaves: A handful, finely chopped (optional, for freshness)
Black Pepper: A pinch (optional)
Oil or Ghee: For frying (peanut oil or ghee are often considered fasting-friendly)
Dry Fruits: A mix of chopped cashews and raisins can be added for texture and flavor (optional)
Lemon Juice: 1 teaspoon, for a tangy taste
Preparation Steps
Step 1: Prepare the Banana Mash
Start by peeling the ripe bananas and mashing them thoroughly in a mixing bowl. Use a fork or a potato masher to ensure there are no large lumps. The bananas should have a smooth, soft consistency that can be shaped easily.
Step 2: Spice Up the Bananas
Add rock salt (sendha namak) to taste. Since this is used instead of regular salt during fasting, it will add the right flavor to the dish without breaking any fasting rules.
Add cumin seeds, finely chopped green chilies, ginger, and a pinch of black pepper if you like a little heat in your banana chop. These spices help balance the sweetness of the banana with a slight kick of warmth.
Step 3: Mix the Flours
In another bowl, mix the buckwheat flour (kuttu ka atta) and amaranth flour (rajgira ka atta). These flours not only act as a binder but also give the outer layer of the banana chop a crunchy texture when fried. The ratio of flour to banana mash should be such that it holds the shape well but doesn’t make the mixture too dry.
Add chopped fresh coriander leaves for extra freshness (optional) and mix everything into a dough-like consistency.
Step 4: Form the Banana Chop Patties
Divide the mixture into equal portions, and shape them into small patties or cylindrical rolls. The size of each banana chop can vary, but keeping them about the size of your palm ensures they cook evenly and remain crispy.
Step 5: Heat the Oil
In a deep frying pan or kadhai, heat the fasting-friendly oil (like peanut oil or ghee). Make sure the oil is hot but not smoking before you start frying. The ideal temperature for frying is medium-high, as too low a temperature will make the chops soggy, and too high a temperature can burn them on the outside while leaving them raw inside.
Step 6: Fry the Banana Chops
Once the oil is hot enough, gently slide the banana chops into the oil. Fry them in small batches to avoid overcrowding the pan. Fry until they turn golden brown on all sides, which should take about 3-5 minutes per batch.
Once fried, remove the chops from the oil and place them on a plate lined with paper towels to drain any excess oil.
Step 7: Garnish and Serve
Sprinkle a little rock salt or chaat masala on top (optional) and serve the banana chops hot. They can be enjoyed on their own, or paired with a side of green chutney made from fasting-appropriate ingredients like fresh mint, coriander, green chilies, and rock salt.
Tips and Tricks for the Perfect Banana Chop
Banana Ripeness: Ensure that the bananas are ripe but firm. Overripe bananas will make the mixture too mushy, making it hard to shape the chops, while under-ripe bananas will lack sweetness and flavor.
Flour Selection: Buckwheat flour (kuttu ka atta) is traditionally used during fasts, but you can also try water chestnut flour or a combination of both. If using amaranth flour, ensure it's used in moderation as it can give a slightly nutty flavor.
Oil Temperature: The key to perfectly crispy banana chops liesin maintaining the right frying temperature. Always fry on medium heat. Too low a temperature will cause the chops to absorb oil, while too high will burn the exterior before the interior is cooked.
Adding Texture: If you enjoy some crunch in your banana chop, add chopped cashews or peanuts to the mixture. You can also add raisins for a sweet surprise inside each bite.
Serving Suggestions: Banana chops can be served with a fasting-compliant yogurt dip, or mint-coriander chutney made without onions or garlic. A simple yogurt raita with cucumbers, rock salt, and a dash of cumin powder is also a great accompaniment.
Variations of Banana Chop for Fasting
Sweet Version: If you prefer a sweeter version of banana chop, you can omit the savory spices and instead add ingredients like cardamom powder, grated coconut, and a bit of sugar to the mashed banana. Fry it in ghee for a truly indulgent fasting treat.
Stuffed Banana Chop: Another variation is to stuff the banana chop with a sweet coconut filling. Prepare a mixture of grated coconut, chopped nuts, raisins, and a little sugar. After shaping the banana chop mixture into a patty, add a spoonful of the stuffing in the center and then close it to form a filled chop.
Conclusion
Banana chop is an ideal fasting snack, offering a balance of sweetness from the ripe bananas and a touch of spice from the fasting-friendly seasonings. It is simple to prepare, uses minimal ingredients, and can be customized to your liking, whether you prefer it sweet or savory. Plus, the fact that it’s fried makes it crispy and delightful—a perfect treat during the fasting season. Whether you’re observing religious fasts or just want a delicious banana snack, this recipe is sure to satisfy your cravings while staying within the fasting guidelines.
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