Raw Banana Fry Recipe – Spicy Kerala-Style Banana Chips

Last Updated on 2 months by Neha Deshmukh

Raw Banana Fry Recipe – Spicy Kerala-Style Banana Chips

Introduction

Oh, raw banana fry! This is one of those snacks that instantly transports me back to my childhood in Kerala. The aroma of spices sizzling in hot oil… pure bliss! It’s a crispy, spicy delight that’s perfect for a rainy afternoon with a cup of chai, or as a side dish during a festive Onam sadya. I first made this myself when I moved away from home and desperately missed the flavours of my mother’s kitchen. It took a few tries to get it just right, but now it’s a family favourite. You’ll absolutely love how easy it is to make!

Why You’ll Love This Recipe

This raw banana fry (also known as kaya porichathu in Malayalam) is a fantastic snack or side dish for a few reasons:

• It’s quick: Ready in under 30 minutes!
• It’s flavourful: A beautiful blend of Kerala spices.
• It’s crispy: The rava coating gives it an amazing crunch.
• It’s versatile: Enjoy it on its own, with chutney, or as part of a larger meal.

Ingredients

Here’s what you’ll need to make this delicious raw banana fry:

• 2 raw bananas
• 1 tbsp chilli powder
• 0.5 tsp turmeric powder
• 1 tsp coriander powder
• 0.5 tsp cumin powder
• 0.5 tsp garam masala
• 1 tbsp ginger garlic paste
• 0.5 tsp salt (plus more for the coating)
• 2 tbsp lemon juice
• 2 tsp oil (for the marinade)
• 1 cup rava (semolina)
• 2 tbsp rice flour
• 0.25 tsp chilli powder (for the coating)
• 0.5 tsp salt (for the coating)
• Oil for frying

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine:

• Raw Bananas: You want bananas that are firm and green. They should be completely unripe. The starch content is key for that perfect texture.
• Chilli Powder: Kerala cuisine often uses a blend of Kashmiri chilli powder for colour and flavour, and a spicier variety like Byadagi chilli for heat. Feel free to adjust the ratio to your liking!
• Rava (Semolina): This is essential for the crispiness. Don’t skip it! The coarse texture creates a lovely coating that gets beautifully golden when fried. You can find rava at most Indian grocery stores.
• Ginger Garlic Paste: Freshly made is always best, but store-bought works in a pinch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel the raw bananas and slice them into thick, uniform pieces – about ½ inch thick is perfect.
2. In a plate, mix chilli powder, turmeric, coriander powder, cumin powder, garam masala, ginger garlic paste, salt, lemon juice, and 2 tsp oil to form a spice paste.
3. Now, coat the banana slices evenly with this fragrant spice paste. Make sure every piece is nicely covered! Marinate for at least 30 minutes. This lets the flavours really sink in.
4. While the bananas are marinating, prepare the coating. In a separate plate, combine the rava, rice flour, 0.25 tsp chilli powder, and 0.5 tsp salt. Mix well.
5. Time to coat! Dredge each marinated banana slice in the rava mixture, pressing gently to help it adhere.
6. Heat oil in a pan over medium heat. You want enough oil for shallow frying.
7. Carefully fry the coated slices in batches for about 2-3 minutes per side, or until they’re golden brown and beautifully crisp.
8. Drain the fried banana slices on a paper towel to remove any excess oil.
9. Serve hot with your favourite chutney!

Expert Tips

• Don’t overcrowd the pan when frying. This will lower the oil temperature and result in soggy banana fry.
• Make sure the oil is hot enough before adding the banana slices. A good test is to drop a tiny piece of the coating into the oil – it should sizzle immediately.
• For extra crispiness, you can double coat the banana slices in the rava mixture.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your ginger-garlic paste doesn’t contain any hidden animal products.
• Gluten-Free Adaptation: Substitute the rice flour with gluten-free chickpea flour (besan) for a gluten-free version.
• Spice Level Adjustments: My family loves it spicy, but you can reduce the amount of chilli powder to suit your taste. A pinch of cayenne pepper can also add a nice kick.
• Festival Adaptations: This is a classic addition to an Onam sadya (Kerala feast) or can be enjoyed during Vishnu-related festivals. My grandmother always made a huge batch for Onam!

Serving Suggestions

Raw banana fry is delicious on its own as a snack. But it’s even better with:

• Coconut chutney
• Mint-coriander chutney
• A cup of hot chai
• As a side dish with sambar and rice

Storage Instructions

This is best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days. They will lose some of their crispness, but still taste great! Reheating in a preheated oven or air fryer can help restore some of the crunch.

FAQs

• What type of raw bananas are best for this fry? Any firm, green, unripe banana will work. The smaller varieties are often preferred.
• Can I air fry these banana slices instead of deep frying? Yes, you can! Preheat your air fryer to 375°F (190°C) and air fry for about 10-12 minutes, flipping halfway through. They won’t be quite as crispy as deep-fried, but still delicious.
• How can I adjust the spice level of this recipe? Reduce the amount of chilli powder, or use a milder variety. You can also remove the seeds from the chillies before grinding them.
• What is the best chutney to serve with raw banana fry? Coconut chutney is a classic pairing, but mint-coriander chutney is also fantastic.
• Can I make the marinade ahead of time? Absolutely! You can prepare the marinade up to a day in advance and store it in the refrigerator. This actually helps the flavours develop even more.