Kadali Bhaja

1. 1
   prep · ~3 min

   Slice the raw bananas.

   1.Peel the raw bananas under running water to prevent staining.

   2.Slice them into thin, even rounds about 3-4 mm thick.

   3.Place the slices in a bowl of water to prevent browning.

   TIPKeep the slices uniform so they fry evenly; very thick slices stay raw inside.
2. 2
   mix · ~2 min

   Coat the banana slices with the spice-flour mix.

   1.Drain the banana slices and pat them dry with a kitchen towel.

   2.In a mixing bowl, combine besan, rice flour, turmeric powder, red chili powder, and salt.

   3.Sprinkle the dry mix over the banana slices and toss gently until each slice is lightly dusted. Do not add water — the natural moisture helps the coating stick.
3. 3
   fry · ~10 min

   Shallow-fry the coated banana slices until golden and crisp.

   1.Heat mustard oil in a wide heavy-bottomed pan over medium heat until it reaches its smoking point, then cool slightly.

   2.Arrange the coated banana slices in a single layer — work in batches if needed.

   3.Fry for 3-4 minutes per side until deep golden and the edges are crisp.

   4.Transfer to a paper-lined plate to drain any excess oil.

   TIPResist the urge to flip too early; let the first side form a solid crust before turning.
4. 4
   serve

   Serve hot immediately with steamed rice and dal.

   Kadali Bhaja loses its crunch as it cools, so bring it to the table right away. A squeeze of lemon on top adds a bright finish.

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