- 1 medium very ripe banana
- 1 teaspoon kosher salt
- 2 tablespoons plain Greek yogurt (full fat)
- 1 tablespoon granulated cane sugar
- 1/2 teaspoon Jodhana Cumin seeds, toasted
- 1/4 teaspoon ground Pragati turmeric
- 1/2 teaspoon baking soda
- 1 cup (approximately) all purpose flour
- Neutral oil for frying (I use canola)
- Flaky salt to finish
Pineapple Chutney
- 2 tablespoons neutral oil
- 1/2 teaspoon Jodhana Cumin seeds
- 1/2 teaspoon Bindu Black Mustard seeds (optional but recommended!)
- 1/2 red onion or shallot, finely diced
- 1/2 serrano or jalapeno pepper, minced (seeds and membranes removed if you don’t like heat)
- 1/2 teaspoon Pragati Turmeric
- 1 20-ounce can pineapple in juice, drained and finely chopped
- Squeeze of lime juice
- Small handful cilantro leaves, minced