Raw Banana Fry Recipe – Crispy Kerala Style Vazhakkai Recipe

Last Updated on 2 months by Neha Deshmukh

Raw Banana Fry Recipe – Crispy Kerala Style Vazhakkai Recipe

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for generations – a crispy, flavourful raw banana fry, or Vazhakkai as we call it in Kerala. It’s the kind of dish my grandmother used to make, and the aroma always filled the house with warmth. It’s surprisingly easy to make, and absolutely addictive!

Why You’ll Love This Recipe

This raw banana fry is more than just a snack; it’s a little piece of Kerala sunshine. It’s wonderfully crunchy on the outside, soft on the inside, and packed with a beautiful blend of spices. Plus, it’s quick to whip up – perfect for a side dish with lunch, an evening tea-time treat, or even a festive addition to your table. You’ll love how simple ingredients transform into something so delicious!

Ingredients

Here’s what you’ll need to make this Kerala-style Vazhakkai fry:

• 1 raw banana (about 200g)
• As needed water
• 1 tsp red chilli powder
• ¼ tsp garam masala powder
• ¼ tsp turmeric powder
• 1 tsp rice flour
• As needed salt
• 3 tbsp sesame oil
• ½ tsp mustard seeds
• ¼ tsp urad dal (split black lentils)
• ¼ tsp cumin seeds
• Few curry leaves

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special.

• Raw Banana: Ideally, use a slightly unripe, firm raw banana. Nendran bananas are the traditional choice in Kerala, but any firm, starchy raw banana will work beautifully.
• Sesame Oil: Don’t skip the sesame oil! It adds a unique, nutty flavour that really elevates the dish. If you don’t have it, you can use vegetable oil, but the flavour won’t be quite the same.
• Garam Masala: This spice blend is key to that authentic Kerala flavour. You can find pre-made garam masala at most Indian grocery stores, or make your own for an even more customized taste.
• Rice Flour: This helps create that lovely crispy coating.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel the raw banana and slice it into roundels, about ½ inch thick. Immediately soak them in water to prevent discoloration – this keeps them looking nice and bright.
2. Boil some salted water in a pan. Add the banana pieces and cook for about 3-4 minutes, until they’re semi-tender. You don’t want them fully cooked, just slightly softened. Drain them well and set aside.
3. In a bowl, combine the partially cooked banana with red chilli powder, garam masala powder, turmeric powder, rice flour, and salt. Mix everything together really well, making sure each piece is evenly coated.
4. Now for the magic! Heat the sesame oil in a tawa or skillet over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the urad dal and cumin seeds. Let them sizzle for a few seconds, then add the curry leaves.
5. Carefully arrange the coated banana pieces in a single layer on the hot tawa. Shallow fry for about 3-4 minutes per side, until they turn golden brown and beautifully crisp.
6. Remove the banana fry from the tawa and place it on a paper towel-lined plate to drain any excess oil.

Expert Tips

• Don’t overcrowd the tawa! Fry the banana in batches to ensure even cooking and maximum crispiness.
• Keep the heat at medium. Too high, and the outside will burn before the inside is cooked. Too low, and they’ll get soggy.
• A little patience goes a long way. Let the banana pieces cook undisturbed for a few minutes on each side before flipping.

Variations

• Spicy Kick: My brother loves his Vazhakkai extra spicy, so I sometimes add a pinch of cayenne pepper to the spice mix.
• Coconut Flavour: For a slightly sweeter and more fragrant version, add 1 tablespoon of grated coconut to the spice mix.
• Family Favourite: My aunt always adds a tiny squeeze of lemon juice right before serving – it brightens up the flavours beautifully!

Vegan Adaptation

This recipe is naturally vegan! Just ensure your garam masala doesn’t contain any hidden animal products.

Gluten-Free Adaptation

This recipe is already gluten-free, as rice flour is used as the coating.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce the red chilli powder to ½ tsp or omit it altogether.
• Medium: Use the recipe as is.
• Hot: Add ¼ tsp of cayenne pepper or a finely chopped green chilli to the spice mix.

Festival Adaptations (Onam, Vishu)

This Vazhakkai fry is a popular side dish during Onam and Vishu feasts in Kerala. It adds a lovely textural contrast to the elaborate sadya (festive meal).

Serving Suggestions

Serve this crispy raw banana fry hot with:

• Sambar rice
• Rasam
• Curd rice
• A simple bowl of dal
• Or just enjoy it as a standalone snack with a cup of chai!

Storage Instructions

Leftovers can be stored in an airtight container at room temperature for up to 2 days. However, they’re best enjoyed fresh, as they tend to lose their crispiness over time. You can try reheating them in a skillet or air fryer to restore some of the crunch.

FAQs

What type of banana is best for this fry?

Nendran bananas are traditional, but any firm, starchy raw banana will work. Look for bananas that are still green and hard to the touch.

How can I prevent the banana from turning brown after cutting?

Soaking the sliced banana in water immediately after cutting prevents discoloration. A little lemon juice in the water also helps!

Can I make this recipe without rice flour? What can I substitute?

You can try using cornstarch or chickpea flour (besan) as a substitute for rice flour, but the texture might be slightly different.

What is the significance of tempering the oil with spices?

Tempering the oil with spices (like mustard seeds and curry leaves) releases their flavour and aroma, infusing the oil with a delicious complexity that forms the base of many South Indian dishes.

How do I achieve extra crispiness in the banana fry?

Make sure the banana pieces are well-coated with rice flour, don’t overcrowd the tawa, and maintain a medium heat throughout the frying process.