Raw Banana Fry Recipe – Crispy Indian Banana Chips with Besan

Last Updated on 2 months by Neha Deshmukh

Raw Banana Fry Recipe – Crispy Indian Banana Chips with Besan

Hey everyone! Today, I’m sharing a recipe that’s been a family favorite for ages – Raw Banana Fry! It’s crunchy, flavorful, and surprisingly easy to make. I first learned this from my nani (grandmother), and it’s been a go-to snack or side dish ever since. If you’re looking for a delicious way to enjoy raw bananas, you’ve come to the right place!

Why You’ll Love This Recipe

This Raw Banana Fry isn’t just tasty; it’s wonderfully versatile. It’s perfect as a teatime snack with a cup of chai, a crunchy side for your dal-chawal, or even as a festive treat. Plus, it’s a fantastic way to use up those slightly underripe bananas. You’ll love how the besan (gram flour) coating gets beautifully crispy, and the spices add just the right amount of warmth.

Ingredients

Here’s what you’ll need to make this delightful Raw Banana Fry:

• 4 small raw bananas
• 1/2 teaspoon salt
• 1/4 teaspoon turmeric powder
• 3 tablespoon groundnut oil
• 1/2 teaspoon mustard seeds
• 2 sprigs curry leaves
• 2 dried red chillies
• 1/4 teaspoon asafoetida (hing)
• 3/4 teaspoon red chilli powder
• 2 tablespoon besan flour (gram flour)
• 2 sprigs coriander leaves

Ingredient Notes

Let’s talk about a few key ingredients!

• Raw Bananas: These are the stars of the show! Make sure they’re firm and green. The starchiness is what gives them that lovely texture when fried.
• Groundnut Oil: This is my preferred oil for this recipe. It adds a beautiful, slightly nutty flavor that complements the bananas and spices perfectly. You can use other oils, but the flavor profile will change.
• Asafoetida (Hing): Don’t skip this one if you can help it! It adds a unique savory depth and, traditionally, is known for its digestive properties. My nani always said it helps with the ‘gas’ from the bananas – a little bit of wisdom passed down through generations! It’s commonly used in Indian cooking, especially in lentil dishes and vegetable preparations.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel the raw bananas and dice them into small, bite-sized pieces. Now, this is important: immediately soak the chopped bananas in water. This prevents them from turning brown and keeps them nice and fresh.
2. Next, boil some water in a pot with a little salt and turmeric powder. Add the drained banana pieces and cook for about 3-4 minutes, until they’re slightly softened but still firm. Drain them well and set aside.
3. Now for the magic! Heat the groundnut oil in a pan over medium heat. Once it’s hot, add the mustard seeds. When they start to splutter, add the curry leaves and dried red chillies. Let them sizzle for a few seconds until fragrant.
4. Add the boiled bananas to the pan. Sprinkle with salt, asafoetida, red chilli powder, and turmeric powder. Give everything a good mix.
5. Now, sprinkle the besan flour over the bananas and mix well, ensuring each piece is coated evenly.
6. Reduce the heat to low and roast the bananas for 10-15 minutes, stirring occasionally. You want them to turn golden brown and beautifully crispy. Be patient – low and slow is the key here!
7. Finally, garnish with fresh coriander leaves and serve hot.

Expert Tips

• Don’t overcrowd the pan. Fry in batches if necessary to ensure even cooking and maximum crispiness.
• Keep stirring! This prevents the besan from sticking and burning.
• For extra crispiness, you can spread the fried bananas on a paper towel to absorb any excess oil.

Variations

• Spice Level: Adjust the amount of red chilli powder to your liking. For mild, use 1/2 teaspoon. For hot, go up to 1 teaspoon or more!
• Regional Variations: In Maharashtra, they sometimes add a pinch of amchur (dry mango powder) for a tangy twist. In South India, you might find versions with a touch of sambar powder.
• Gluten-Free Adaptation: This recipe is naturally gluten-free as besan is a gluten-free flour. Just double-check your asafoetida (hing) to ensure it hasn’t been processed with wheat flour.

Serving Suggestions

This Raw Banana Fry is fantastic on its own as a snack. But it also pairs beautifully with:

• A bowl of warm dal (lentils) and rice.
• A side of yogurt or raita.
• A cup of hot chai or coffee.

Storage Instructions

Leftovers can be stored in an airtight container at room temperature for up to 2 days. However, they’re best enjoyed fresh when they’re at their crispiest! You can also reheat them in a preheated oven or air fryer for a few minutes to restore some of their crispness.

FAQs

1. What is the best way to prevent the raw bananas from turning brown while preparing them?

Soaking them in water is the trick! A little lemon juice in the water also helps.

2. Can I use a different oil instead of groundnut oil? What would be the impact on the flavor?

You can use vegetable oil, sunflower oil, or even coconut oil. However, groundnut oil really does add a unique flavor that enhances the overall taste.

3. What does asafoetida (hing) add to this recipe, and can I omit it?

Asafoetida adds a savory, umami-like flavor and aids digestion. You can omit it, but the flavor won’t be quite the same.

4. How can I make this recipe crispier?

Make sure the bananas are well-drained after boiling, don’t overcrowd the pan, and roast them on low heat for a longer time.

5. Can this be made in an air fryer?

Absolutely! Toss the coated banana pieces with a teaspoon of oil and air fry at 180°C (350°F) for 10-12 minutes, flipping halfway through.