Kancha Kadali Bhaja

1. 1
   prep · ~5 min

   Prepare the raw bananas.

   1.Peel the raw bananas.

   2.Cut each banana into thin round slices, about half a centimeter thick.

   3.Place slices immediately in a bowl of water to prevent discoloration.

   TIPApply a little oil on your hands or use gloves while peeling to avoid the sticky sap.
2. 2
   mix · ~2 min

   Make the spiced rice flour batter.

   1.In a mixing bowl, add rice flour, turmeric powder, red chili powder, cumin powder, and salt.

   2.Gradually add water and whisk into a smooth, lump-free batter.

   3.The batter should be thin enough to coat the banana slices lightly.
3. 3
   prep · ~3 min

   Coat the banana slices with batter.

   1.Drain the banana slices well.

   2.Dip each slice into the batter, allowing excess to drip off.

   3.Set coated slices aside on a plate.
4. 4
   temper · ~3 min

   Temper the panch phoron.

   1.Heat mustard oil in a frying pan over medium heat until it reaches its smoking point.

   2.Reduce heat and let the oil cool slightly.

   3.Add panch phoron and let it crackle and splutter for 15 seconds.

   4.Add the slit green chilies and sauté for another 15 seconds.

   TIPLetting mustard oil smoke eliminates its raw pungency and makes it safe for consumption.
5. 5
   fry · ~8 min

   Shallow fry the banana slices.

   1.Place the batter-coated banana slices in a single layer in the pan.

   2.Cook for 3 to 4 minutes on medium-low heat until the underside turns golden and crisp.

   3.Flip the slices gently and cook the other side for another 2 to 3 minutes.

   4.Remove from the pan and drain on paper towels.

   TIPDo not overcrowd the pan; fry in batches for even crispness.
6. 6
   serve

   Serve hot.

   Transfer to a serving plate. Serve immediately as a side dish with steamed rice and dal.

   TIPKancha kadali bhaja is best enjoyed fresh off the pan when the coating is at its crispiest.

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