Raw Banana Fry Recipe – Kerala Style Banana Chips Masala

Last Updated on 2 months by Neha Deshmukh

Raw Banana Fry Recipe – Kerala Style Banana Chips Masala

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a Kerala-style raw banana fry. It’s crunchy, spicy, and utterly addictive. I first made this when I was craving the flavors of home and couldn’t find a good banana chips masala anywhere. This recipe quickly became a family favorite, and I’m so excited to share it with you. It’s a little bit of Kerala sunshine on your plate!

Why You’ll Love This Recipe

This raw banana fry isn’t just another snack; it’s a flavour explosion! It’s got the perfect balance of crispy texture and a warm, aromatic spice blend. Plus, it’s surprisingly easy to make, even if you’re not a seasoned cook. It’s a fantastic side dish, a satisfying snack, or even a light meal with some rice and sambar. Trust me, once you try this, you’ll be hooked!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 2 raw bananas
• 3 tablespoons oil
• Salt to taste
• 3 garlic cloves
• ¼ inch ginger
• 1 teaspoon fennel seeds
• ½ teaspoon black pepper
• 1 red chilli (adjust to your spice preference!)
• A few curry leaves
• 1 teaspoon red chilli powder
• 1 tablespoon sambar powder
• ¼ teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon mustard seeds
• ½ teaspoon split urad dal
• A small sprig of curry leaves
• A pinch of hing (asafoetida)
• 6 small onions

Ingredient Notes

Let’s talk ingredients! Using raw bananas is key here – they have a firm texture that holds up beautifully during frying. Don’t try this with ripe bananas, it just won’t work!

The sambar powder is what really gives this fry its authentic Kerala flavour. I prefer a good quality, slightly tangy sambar powder. And don’t skip the hing! It adds a unique umami flavour that’s essential to South Indian cooking. You can find it at most Indian grocery stores, or online. It’s a little goes a long way! The spice blend is what makes this recipe special, so don’t be afraid to adjust it to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel the raw bananas and slice them into thin strips. I find it easiest to use a mandoline for this, but a sharp knife works too. Immediately soak the slices in water to prevent them from turning brown.
2. While the bananas are soaking, let’s make the spice paste. Coarsely grind the garlic, ginger, fennel seeds, pepper, red chilli, and curry leaves together. A small food processor or a mortar and pestle works great.
3. In a separate bowl, mix together the red chilli powder, sambar powder, turmeric powder, and coriander powder. This is our spice mix!
4. Now, heat the oil in a deep frying pan or wok. Once hot, carefully add the banana slices (drain the water first!) and deep fry until golden brown and crispy. This usually takes about 5-7 minutes. Drain on paper towels and set aside.
5. In the same oil (leaving about a tablespoon in the pan), temper the mustard seeds, urad dal, curry leaves, and hing. Let them splutter and become fragrant.
6. Add the chopped onions and sauté until they turn translucent.
7. Add the ground spice paste and sauté until aromatic – about a minute or two. Then, stir in the spice mix and salt.
8. Finally, toss the fried banana slices into the masala, ensuring they’re evenly coated. Cook, covered, for 2-3 minutes to let the flavours meld together.

Expert Tips

• Don’t overcrowd the pan when frying the bananas. Fry in batches to ensure they get nice and crispy.
• Make sure the oil is hot enough before adding the bananas. If it’s not hot enough, they’ll absorb too much oil and become soggy.
• Adjust the amount of red chilli powder to your spice preference.
• A little squeeze of lemon juice at the end brightens up the flavours beautifully.

Variations

• Spicy Kick: My friend Priya loves to add a pinch of cayenne pepper to the spice mix for an extra fiery kick.
• Sweet & Spicy: My mom sometimes adds a teaspoon of jaggery (gur) to the masala for a touch of sweetness.
• Extra Veggies: Feel free to add some chopped bell peppers or onions to the fry for added texture and flavour.

Vegan Adaptation

This recipe is naturally vegan! Just double-check that your sambar powder doesn’t contain any hidden animal products.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce the red chilli powder to ½ teaspoon and omit the whole red chilli in the spice paste.
• Medium: Use the recipe as written.
• Hot: Add an extra red chilli to the spice paste and increase the red chilli powder to 1 ½ teaspoons.

Festival Adaptations (Onam, Vishu)

This banana fry is a popular side dish during Onam and Vishu celebrations in Kerala. It’s often served as part of the elaborate sadya (feast).

Serving Suggestions

Serve this raw banana fry hot with rice and sambar, or as a crispy side with chapati. It’s also fantastic 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, it’s best enjoyed fresh, as it loses its crispness over time.

FAQs

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

Any firm, unripe banana will work. Plantain bananas are a great option, but you can also use regular raw bananas.

How can I prevent the banana slices from turning brown before frying?

Soaking the slices in water with a squeeze of lemon juice helps prevent discoloration.

Can I make this recipe ahead of time?

You can prepare the spice paste and spice mix ahead of time. However, it’s best to fry the bananas just before serving to maintain their crispness.

What is hing and where can I find it?

Hing, also known as asafoetida, is a pungent spice used in Indian cooking. You can find it at most Indian grocery stores or online.

What is the difference between sambar powder and other spice blends?

Sambar powder is a specific blend of spices used to make sambar, a lentil-based vegetable stew. It typically contains coriander, cumin, fenugreek, red chillies, and other aromatic spices.

Can I bake the banana slices instead of frying them?

While you can bake them, they won’t get the same crispy texture as frying. If you prefer baking, toss the banana slices with oil and spices and bake at 200°C (390°F) for about 20-25 minutes, flipping halfway through.