Raw Banana Chips Recipe – Authentic Kerala-Style Pacha Kaya Fry

Last Updated on 4 months by Neha Deshmukh

Raw Banana Chips Recipe – Authentic Kerala-Style Pacha Kaya Fry

Hey everyone! If you’ve ever been to Kerala, you know the magic of a good banana chip. Seriously, those crispy, golden slices are impossible to resist! I remember my first trip there – every tea stall had a fresh batch, and I was instantly hooked. Today, I’m sharing my family’s recipe for authentic Kerala-style raw banana chips, or pacha kaya fry as we call it at home. It takes a little patience, but trust me, the results are SO worth it.

Why You’ll Love This Recipe

These aren’t your average store-bought chips. We’re talking about homemade goodness, perfectly seasoned, and unbelievably crispy. This recipe captures the true essence of Kerala cuisine – simple ingredients, bold flavors, and a whole lot of love. Plus, making them yourself means you control the ingredients and can adjust the seasoning to your liking.

Ingredients

Here’s what you’ll need to make a big batch of these addictive chips:

• ½ kg Raw Banana (Pacha Kaya)
• ½ – 1 tsp Salt (adjust to taste)
• ½ tsp Turmeric powder
• Oil (Sunflower/Coconut) – as needed

Ingredient Notes

Let’s talk ingredients for a sec, because getting these right makes all the difference!

Raw Banana (Pacha Kaya) – Choosing the Right Variety

This is key! You need unripe, green bananas. Look for bananas that are firm to the touch and have a slightly starchy smell. The Nendran variety is traditionally used in Kerala and gives the best results, but you can also use other firm, unripe banana varieties if Nendran isn’t available.

Oil (Sunflower/Coconut) – Regional Preferences & Flavor Impact

Traditionally, coconut oil is used in Kerala for a lovely, subtle flavor. However, sunflower oil works beautifully too, and has a higher smoke point which is great for deep frying. Feel free to experiment! I sometimes use a mix of both.

Turmeric Powder – Quality and Color

Good quality turmeric powder not only adds a beautiful golden hue but also has amazing health benefits. Make sure yours is vibrant and fragrant.

Salt – The Importance of Salt-Water Mixture

We don’t just sprinkle salt on the chips at the end. We actually add a salt-water mixture to the hot oil – this is a crucial step for even seasoning and extra crispiness. Don’t skip it!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, score the banana skins along the ridges and carefully peel the raw bananas. It can be a little tricky, but take your time.
2. Now, slice the bananas thinly. I like to use a mandoline or a vegetable slicer dipped in a little oil to prevent sticking. Aim for slices about 1-2mm thick.
3. Heat oil in a deep pan or wok on medium-high heat. To test if the oil is ready, drop in a single banana slice – it should sizzle and bubble gently.
4. Fry the banana slices in batches, being careful not to overcrowd the pan. Stir gently to ensure even cooking.
5. Once they turn golden brown and crispy (this takes about 3-5 minutes per batch), remove them with a slotted spoon and drain on paper towels.
6. Here’s the magic step! Carefully add the salt-water mixture to the bubbling oil. Be cautious, as it will splatter.
7. Let the chips cool completely before storing. This is important – they’ll crisp up even more as they cool!

Expert Tips

• Keep the oil temperature consistent: Too low, and the chips will be soggy. Too high, and they’ll burn.
• Don’t overcrowd the pan: This lowers the oil temperature and results in unevenly cooked chips.
• Drain thoroughly: Getting rid of excess oil is key for that perfect crisp.
• Cool completely: Seriously, don’t skip this step!

Variations

• Spicy Chips: My friend Priya loves to add a pinch of chili powder to the salt-water mixture for a fiery kick.
• Garlic Flavor: Add a few crushed garlic cloves to the oil while frying for a delicious garlicky aroma.
• Masala Chips: After frying, toss the chips with a sprinkle of chaat masala or your favorite spice blend.

Vegan Adaptation

This recipe is naturally vegan! Just ensure the oil you use is plant-based.

Gluten-Free

Yep, these are naturally gluten-free too! Perfect for everyone to enjoy.

Spice Level – Adding Chili Powder

If you like a little heat, feel free to add ¼ – ½ teaspoon of chili powder to the salt-water mixture. Adjust to your preference!

Festival Adaptations – Onam & Vishu Special

These chips are a MUST-HAVE during Onam and Vishu celebrations in Kerala. They’re a part of the traditional sadya (feast) and are always the first to disappear!

Serving Suggestions

Honestly, these are best enjoyed straight from the jar! They’re perfect as a snack with a cup of chai, as a side dish with rice and curry, or even as a crunchy topping for salads.

Storage Instructions

Store cooled banana chips in an airtight container at room temperature. They should stay crispy for up to a week, but let’s be real, they probably won’t last that long!

FAQs

What is the best type of raw banana to use for chips?

Nendran bananas are the traditional choice, but any firm, unripe banana will work.

How do I prevent the banana chips from sticking together?

Slicing the bananas thinly and using an oil-dipped slicer helps. Also, make sure they are completely cool before storing.

Can I make these chips without a deep fryer?

Yes, you can! A deep, heavy-bottomed pan or wok works just as well.

What is the purpose of adding salt to the hot oil?

Adding a salt-water mixture to the hot oil seasons the chips evenly and helps them become extra crispy.

How long do homemade banana chips stay crispy?

If stored properly in an airtight container, they should stay crispy for up to a week. But honestly, they’re so good, they rarely last that long!