Clean banana flower well and dry till moisture evaporates. Heat oil in a wok and saute banana flower for two minutes. Let it cool.
Take a bowl add gram flour, rice flour chilli powder, asafoetida and salt to taste. Add cooled banana flower and mix well. Add finely sliced onions to the banana flower mixture and mix well till onion spilt individually.
Add little water required for pakoda consistency. Add curry leaves and coriander leaves and mix well.
Heat oil in a wok on medium flame. Add pakoda mixture like long bits in oil. Fry till golden brown. When it's done transfer it to tissue paper to absorb oil.
Serve it on a clean dry banana flower skin for a different presentation. Can serve it as it is or can have with any dip.
