Kolar Boda (Bengali Style Banana Fritters)

Kola meaning banana and boda meaning fritters, these Kolar Boda (Bengali Style Banana Fritters) are the easiest yet delicious way to utilize overripe bananas. A quick mix in the bowl with a few basic pantry ingredients and it’s ready to deep fry! It’s crunchy on the outside and soft on the inside. Pairs perfectly with a cup of hot tea or coffee.

We barely reach the situation of having overripe bananas because that’s one fruit I use often in my morning smoothies. It also happens to be Avyan’s favorite fruit, just before bedtime! So, at times, I purposely let a couple of bananas go unnoticed for a few days because we do a love a sweet banana treat, be it cake or fritters.

I grew up eating these fritters a lot, especially on rainy days. Nothing beats crispy fritters during monsoon season in India. It makes a great after-school snack too. Every time I visit home, irrespective of what season it is, Baba (yes, my Dad is also quite the cook) prepares these for me. I always end up eating more than I should. Such a simple treat these fritters. It doesn’t have the most amazing visual appearance but sure does manage to make you go for more.

There are so many such simple meals in Bengali cuisine that make it a very challenging task for a food stylist or a photographer but the taste will leave you sated.

How to make Kolar Boda?

Bengali Style Banana Fritters are quick one-bowl mix recipe. Make sure you use over ripe banana for the best flavor and taste. All the ingredients just goes in and mix around with a fork. I feel using a fork makes the batter fluffy and smooth.

Ingredients that goes in Kolar Boda!

Over-ripe Bananas: Quick kitchen tip – Keep the Banana in the freezer overnight for quick softening and ripening.

Flour: Combination of whole wheat flour with rice flour and corn flour created a perfect crispy texture.

Semolina: Use fine semolina, roasted or un roasted for the extra crunchy bite. A very little quantity of semolina goes in and it can easily be avoided. Do substitute with rice flour if you don’t have semolina at home.

Baking soda: A very tiny amount of baking soda bakes a huge difference to the texture of the kolar boda. It will puff up beautifully and turn out airy in the center.

Milk: Milk is not always added. If the texture of the banana is extremely soft, you wouldn’t need to add milk at all. I used cows milk but you can use almond or soy milk too! 

Fennel Seeds: Fennel seeds are often used in Bengali sweet treats. It’s added a beautiful aroma and a sweet crunch in between. Avoid using store bough fennel powder, as that will blend with the batter. You want the texture to be coarsely ground.

Can you make the batter in advance?

Sadly no! Banana contains polyphenol oxidase and other iron, which when exposed to air reacts and gets oxidized. In other words turns brown. Not very appealing at all. Hense make the batter fresh and enjoy the warm fritters fresh.

Few Other Key Notes:

These Bengali Style Banana Fritters can be uplifted by adding grated coconut or nut powder and even jaggery. I like to keep these very light and avoid these extra ingredients just so it can stay  light and airy.

There is no sugar added because I prefer the natural sweetness of the banana, but you can add little brown sugar or jaggery for extra sweetness.

Kolar Boda tastes best when made fresh. So make in small batches and enjoy it warm.

On that note, I also want to let you know that my cookbook – Taste of Eastern India is now ready for preorder, yay! In exactly three months from today, the book would be released and I can assure you, you will enjoy the dishes very much. So, go ahead, click here and place your order!

Kolar Boda (Bengali Style Banana Fritters)

Prep Time: 5 minutes

Cook Time: 9 minutes

Total Time: 14 minutes

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Ingredients

• 2 tablespoon fennel seeds
• 3 over ripe bananas
• 1/2 cup whole wheat flour
• 1/4 cup rice flour
• 2 tablespoon fine semolina
• 2 tablespoon milk
• ¼ teaspoon baking soda
• pinch of salt
• oil for deep-frying

Instructions

1. Scatter the fennel seeds on a hot dry pan at medium heat and roast it for a few seconds. Then, roughly crush the seeds.
2. In a mixing bowl, mash the bananas. Add the wheat flour, rice flour, semolina, salt, baking soda, milk and crushed fennel seeds. Give it a mix to bring it all together.
3. Place a heavy bottom pan on medium heat and pour enough oil to reach 1½ inch height from the bottom of the pan. Once the oil heats up, drop the mixture using a spoon or a small cookie scooper (about 1 tablespoon amount). Do not over crowd the pan.
4. Toss around the fritters for about 3 to 4 minutes or until the fritters turn golden brown in color.

Notes

Frying time of the fritters will depend on the size of the fritters. Also make sure you do not fry in high heat or else, it will brown up outside and remain soggy inside.