For banana packers, it is necessary to cut the bananas previously separated from the peel into washers about 2 cm thick.
It is necessary to ensure that the pieces are the same size, not to allow too thin or too large pieces.
Each banana stick is a blank for pacor.
Put flour and selected spices in a bowl. You can put any to your taste, however, for a traditional Indian taste, cinnamon, turmeric and cardamom should be in the batter.
Add sugar as needed, given the sweetness of the banana. Add a pinch of salt and pour milk.
Shuffle all the components - something should happen between the batter and a thick batter.
Then, in a pan or in a pan, heat the oil in such a quantity that every piece during frying is almost completely in fat.
Dip each banana slice in batter and transfer to hot fat.
Put ready-made pacoras in dishes with napkins or paper at the bottom - excess oil should drain.
Sprinkle the dish with icing sugar.