Kadali Bhaja
Crispy, golden slices of raw banana with a spiced besan coating, shallow-fried to perfection. This simple yet addictive Bengali-style snack or side dish comes together in minutes with just a handful of pantry staples — the raw banana's mild starchiness pairs beautifully with turmeric, chili, and a nutty chickpea flour crust.
For 4 servings
- 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. - 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. - 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. - 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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use firm, unripe green plantains for the best texture — ripe bananas will turn mushy and sweet.
- 2Pat the banana slices bone-dry after draining; excess moisture makes the coating slide off during frying.
- 3Don't skip the rice flour — it creates an extra-crisp, shatteringly crunchy crust.
- 4Heat mustard oil until it smokes, then let it cool slightly before frying; this tames its pungency.
- 5Fry in a single layer without overcrowding to keep the oil temperature steady and the slices crisp.
- 6Serve immediately after frying — Kadali Bhaja loses its crunch within minutes as it cools.
Adapt it for your goals.
Baked /air-fried
Lightly brush the coated slices with oil and bake at 200°C (400°F) for 12-15 minutes, flipping halfway, or air-fry at 180°C (350°F) for 8-10 minutes. This reduces oil significantly while still giving a crisp result.
spicy peri periSpicy peri peri
Add 1/2 tsp of peri-peri powder or extra red chili flakes to the besan mix for a fiery, fusion twist on the classic Bengali snack.
herbed kadaliHerbed kadali
Mix 1 tbsp of finely chopped fresh curry leaves or coriander into the dry coating for an aromatic, herbaceous variation.
Why this is on our healthy list.
Rich in Resistant Starch
Raw green bananas are packed with resistant starch, which acts like a prebiotic fiber to support gut health and improve digestion.
Gluten-Free Base
Made with chickpea and rice flour instead of wheat, this snack is naturally free from gluten and suitable for gluten-sensitive diets.
Good Source of Plant Protein
Besan (chickpea flour) adds a protein boost, making this snack more satiating than a plain fried vegetable.
Frequently asked questions
No — ripe bananas are too soft and sweet, and they will turn mushy when fried. Stick with firm green plantains or unripe regular bananas.
