Vazhaipoo Pakoda-Banana flower fritters-Banana Blossom Pakora

Vazhaipoo PakodaVazhaipoo Pakoda is another dish I make with banana blossom. I hope you read my post on cleaning vazhaipoo and vazhaipoo adai. Vazhaipoo Adai was not bright in color and my elder son did not eat it well. For kids it is presentation, color and appearance matter more than the nutrition. Hence I tried this Vazhaipoo Pakoda, much on the same lines of Onion Pakoda and it came out very well. Vazhaipoo is loaded with essential soluable fiber and is very good for your heart. For women, it is regarded as superfood due to its ability to protect reproductive organs. Do include Vazhaipoo in your diet in some form. I make it a point to include it atleast once a fortnight.

Vazhaipoo Pakoda
Vazhaipoo Pakoda
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
Course: Snacks, Tiffin
Cuisine: South Indian
Servings: 4 people
  • 1 cup Vazhaipoo Cleaned and Chopped finely
  • 2 Tbsp Coriander leaves Chopped finely
  • 1 Tbsp Curry leaves Chopped finely
  • 1 nos Green chilli Finely chopped
  • 1 Inch Ginger Peeled and grated
  • 1 Tsp Salt
  • 1 Tsp Red Chilli powder
  • 1/4 Tsp Asefoetida
  • 1/2 Cup Gram flour/Kadalai maaavu
  • 1/2 Cup Rice flour/Arisi Maavu
  • 1 Cup Oil To fry
  1. I had used 1 measure of Vazhaipoo to one measure of flour. Mix the chopped Vazhaipoo, Coriander leaves, Curry leaves, chilli, ginger along with Salt, Chilli powder and Asefoetida well. Rest for 5 minutes so that Vazhaipoo would leave water.

  2. Now mix the gram flour and rice flour to the mix with the tip of your finger. Do not apply pressure. If you apply pressure it would become very tight and would not cook properly in oil Ideally there is no need for water. In my case, I had just squeezed Vazhaipoo from butter milk water and added. So that moisture itself suffice for the mixture.

  3. Mixture should be in the consistency that if you hold tightly you should get a ball and if you leave your fingers it should disintegrate. If this consistency is not reached sprinkle hot oil teaspoon (I mean it) by teaspoon and mix with the tip of your fingers.

  4. Heat oil in tawa parallely and quickly make pakoda. When dropping it in oil, do it in small pieces so that they cook evenly and fast.

  5. Serve hot with Ketchup. I can it eat it as it is.

Recipe Notes

*You can add chopped Onions along with Vazhaipoo. If so, the measure of Vazhaipoo+onion should be equal to the flours. Adjust other ingredients accordingly.


*Add a spoon of fennel (Saunf) along with chopped ingredients for masala taste.


*Adding hot oil makes pakoras more crispy.

Vazhaipoo Pakoda – Step by Step instructions


*Mix chopped Vazhaipoo, coriander leaves, curry leaves, chilli, ginger along with salt, chilli powder and Asefoetida. Vazhaipoo Pakoda

*Mix the flour with the chopped items and get the mix ready for frying.Vazhaipoo Pakoda

*Deep fry the pakoda in oil till all sides turn golden in color.

*Serve hot with Tomato ketchup.

I had Vazhaipoo Pakoda with hot masala chai. What a combination this winter. Do try this and let me know your feedback.

Related: Did you try paruppu adai with Aviyal. It is also healthy tiffin item loaded with proteins.

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