Kadali Bhaja
Crispy, pan-fried raw banana slices seasoned with classic Odia spices. This simple and quick side dish from Odisha, India, pairs perfectly with dal and rice, adding a delightful texture to any meal.
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Prepare and Soak the Bananas
- b.Peel the raw bananas and slice them into uniform rounds, about 1/4-inch (5-6mm) thick.
- c.Immediately place the slices into a large bowl filled with 4 cups of water and 1/4 teaspoon of the turmeric powder. This prevents them from oxidizing and turning brown.
- d.Let the slices soak for 5-7 minutes. Afterwards, drain them completely in a colander and pat dry with a paper towel.
- 2
Step 2
- a.Marinate the Banana Slices
- b.Transfer the drained banana slices to a mixing bowl.
- c.Sprinkle the rice flour, the remaining 1/4 teaspoon of turmeric powder, red chili powder, cumin powder, coriander powder, and salt over the slices.
- d.Gently toss everything together with your hands or a spoon until each slice is evenly coated with the spice mixture.
- 3
Step 3
- a.Temper and Fry the Bananas
- b.Heat the mustard oil in a wide, heavy-bottomed pan or skillet over medium-high heat. The oil is ready when it starts to shimmer.
- c.Reduce the heat to medium, add the panch phoron and the broken dried red chilies. Allow them to splutter for about 30 seconds until fragrant.
- d.Carefully arrange the marinated banana slices in a single layer in the pan. Do not overcrowd; fry in two batches if necessary to ensure they get crispy.
- 4
Step 4
- a.Cook to Perfection and Serve
- b.Fry the slices for 4-5 minutes on the first side, undisturbed, until they are golden brown and crisp at the edges.
- c.Flip each slice carefully and cook for another 3-4 minutes on the other side until crisp and thoroughly cooked.
- d.Remove the Kadali Bhaja from the pan and serve immediately as a delicious side dish with hot steamed rice and dalma or any other lentil curry.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure banana slices are of uniform thickness for even cooking.
- 2Do not skip soaking the bananas in turmeric water; it's crucial to prevent discoloration.
- 3Make sure the oil is hot enough before adding the banana slices to get a crispy texture and prevent them from absorbing too much oil.
- 4Frying in a single layer is key to crispiness. If your pan is small, cook in two batches.
- 5For the most authentic taste, use mustard oil and heat it until it's almost smoking before reducing the flame for tempering.
Adapt it for your goals.
Flavor
Add 1 teaspoon of ginger-garlic paste to the marinade for a more pungent and aromatic flavor.
TextureTexture
For an extra crispy coating, substitute rice flour with an equal amount of fine semolina (suji) or a mix of rice flour and besan (gram flour).
TasteTaste
Sprinkle 1/2 teaspoon of amchur (dry mango powder) or a squeeze of fresh lemon juice over the fried bananas before serving for a tangy finish.
Why this is on our healthy list.
Rich in Resistant Starch
Raw bananas are an excellent source of resistant starch, which functions like soluble fiber. It bypasses digestion and feeds the friendly bacteria in your gut, promoting overall digestive health.
Good Source of Potassium
Like ripe bananas, the raw version is rich in potassium, an essential mineral that helps regulate blood pressure, maintain fluid balance, and support proper nerve and muscle function.
Packed with Vitamins
Raw bananas provide a good amount of Vitamin C, a powerful antioxidant that boosts the immune system, and Vitamin B6, which is vital for brain development and metabolic function.
Frequently asked questions
Kadali Bhaja is moderately healthy. Raw bananas are a great source of fiber, potassium, and resistant starch. However, it is shallow-fried, which adds calories from oil. For a healthier version, you can pan-roast with minimal oil or use an air fryer.