Kancha Kadali Chop
Crispy golden fritters made from raw green banana coated in a spiced gram flour batter. A beloved Odia tea-time snack that's crunchy on the outside with a tender, mildly sweet banana slice inside. Best enjoyed fresh off the pan with a sprinkle of black salt.
For 4 servings
- prep · ~5 min
Prepare the raw banana slices.
1.Peel the green bananas with a knife.2.Slice them crosswise into thin round pieces, about 1/4 inch thick.3.Soak the slices in water to prevent discoloration. - mix · ~3 min
Make the spiced batter.
1.In a bowl, combine besan, rice flour, red chili powder, turmeric powder, cumin seeds, salt, and baking soda.2.Add water slowly, whisking continuously to make a smooth, thick paste that coats the back of a spoon.3.The batter should be thick enough to cling to the banana slices without dripping.TIPAdding rice flour makes the fritters extra crispy. Don't skip it. - fry · ~10 min
Fry the banana chops in hot oil.
1.Heat oil in a kadai over medium heat. Test by dropping a tiny bit of batter in — it should sizzle and rise immediately.2.Drain banana slices from water and pat dry with a cloth.3.Dip each slice into the batter, coat evenly, and carefully slide into the hot oil.4.Fry in batches, turning occasionally, until golden and crisp on both sides (about 3-4 minutes per batch).5.Drain on paper towels to remove excess oil.TIPMaintain medium heat throughout — high heat burns the coating before the banana cooks through. - garnish · ~1 min
Sprinkle with black salt and serve hot.
1.Arrange the hot fritters on a serving plate.2.Sprinkle a pinch of black salt over the top.3.Serve immediately with a wedge of lemon or tomato ketchup.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Peel the raw banana with a knife instead of a peeler; the skin is tough and a peeler will snap.
- 2Soak the sliced bananas in water immediately after cutting to prevent them from turning brown.
- 3Pat the banana slices completely dry before dipping in batter, or the coating will slide off in the oil.
- 4Add the water to the batter a tablespoon at a time to avoid making it too runny; it should coat the back of a spoon.
- 5Maintain the oil at medium heat throughout frying — high heat will burn the besan coating before the banana slice is tender.
- 6Fry only a few slices at a time; overcrowding drops the oil temperature and makes the chops greasy.
Adapt it for your goals.
Spicier version
Add 1/4 teaspoon of finely chopped green chilies or a pinch of crushed black pepper to the batter for an extra kick of heat.
Herbed variationHerbed variation
Mix 1 tablespoon of finely chopped fresh curry leaves or coriander into the batter for a fragrant, herby note that pairs beautifully with the cumin.
Baked / Air friedBaked / Air-fried
For a lower-fat version, arrange the coated slices on a greased baking sheet, spray with oil, and bake at 200°C (400°F) for 12-15 minutes, flipping once, or air-fry at 180°C for 8-10 minutes.
Gluten free & grain freeGluten-free & grain-free
Replace the rice flour with 2 tablespoons of sorghum flour (jowar) or almond flour for a different crispness that still works well with the besan.
Why this is on our healthy list.
Rich in Resistant Starch
Raw green bananas are packed with resistant starch, which supports gut health and helps regulate blood sugar levels.
Good Source of Plant Protein
Chickpea flour (besan) is high in plant-based protein, making these fritters more satisfying than all-purpose flour versions.
Naturally Gluten-Free
This snack uses only besan and rice flour — both naturally gluten-free — making it suitable for those with gluten sensitivities.
Contains Digestive Spices
Cumin seeds and turmeric aid digestion and add anti-inflammatory properties, helping to balance the fried nature of the dish.
Frequently asked questions
No — ripe bananas are too soft and sweet; they will turn mushy and burn in the oil. Always use firm, green raw bananas for the correct texture.
