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Crispy, pan-fried raw banana slices seasoned with classic Odia spices. A simple and delightful side dish that comes together in minutes, perfect with dal and rice.
For 4 servings
Prepare the Raw Bananas
Temper the Spices
Sauté the Banana Slices
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Crispy, pan-fried raw banana slices seasoned with classic Odia spices. A simple and delightful side dish that comes together in minutes, perfect with dal and rice.
This odia recipe takes 25 minutes to prepare and yields 4 servings. At 200.64 calories per serving with 1.55g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Cook Until Tender
Crisp the Bananas
Serve
For a deeper, savory flavor, sauté 1 thinly sliced onion and 2-3 minced garlic cloves after the panch phutana splutters and before adding the banana slices.
For an extra crispy texture, lightly dust the spiced banana slices with 1-2 tablespoons of besan (gram flour) before the final frying stage (Step 5).
Add 1-2 slit green chilies along with the dried red chilies during tempering for an extra kick of fresh heat.
Raw bananas are an excellent source of resistant starch, which functions like soluble fiber. It bypasses digestion and feeds the beneficial bacteria in your gut, promoting overall digestive health.
The high potassium content in raw bananas helps regulate blood pressure and supports cardiovascular function. Additionally, mustard oil contains monounsaturated fats, which are considered heart-healthy.
With a low glycemic index and high fiber content, raw bananas help slow down the absorption of sugar into the bloodstream, making this dish a suitable option in moderation for managing blood sugar levels.
It is moderately healthy. Raw bananas are an excellent source of fiber, resistant starch, vitamins, and minerals. However, the dish is shallow-fried in oil, which adds calories and fat. It is best enjoyed in moderation as part of a balanced meal.
One serving of approximately 90 grams contains around 150-180 calories. The majority of calories come from the carbohydrates in the raw banana and the fat from the mustard oil.
No, this recipe specifically requires raw, green bananas (kancha kadali). Ripe bananas are sweet and soft, and they will turn into a mushy paste when cooked this way.
Pancha Phutana is a whole spice blend from Eastern India, containing equal parts of fenugreek, nigella, cumin, black mustard, and fennel seeds. If unavailable, you can use a mix of 1/2 tsp mustard seeds and 1/2 tsp cumin seeds, though the authentic flavor will be different.
Use a well-seasoned cast-iron skillet or a non-stick pan. Ensure the oil is sufficiently hot before adding the bananas and avoid overcrowding the pan, which lowers the temperature and causes sticking.
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a pan over low heat to help restore some of the crispiness. Avoid using a microwave, as it can make the slices soggy.