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Crispy, savory slices of raw banana coated in a spiced semolina crust and shallow-fried to perfection. This simple Goan side dish, also known as 'Kelyache Fodi', is a delightful accompaniment to any meal, adding a wonderful texture and mild spice.
Prepare the Bananas
Prepare the Coating
Coat the Banana Slices
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Crispy, savory slices of raw banana coated in a spiced semolina crust and shallow-fried to perfection. This simple Goan side dish, also known as 'Kelyache Fodi', is a delightful accompaniment to any meal, adding a wonderful texture and mild spice.
This goan recipe takes 25 minutes to prepare and yields 4 servings. At 180.24 calories per serving with 3.68g of protein, it's a beginner-friendly recipe perfect for side or snack.
Shallow Fry the Phodi
Drain and Serve
This same recipe can be used to make phodi with other vegetables like potato (Batata Phodi), sweet potato (Kanga Phodi), brinjal (Vaingana Phodi), or breadfruit.
Add 1/2 teaspoon of coriander powder or a pinch of garam masala to the rava mixture for a different flavor profile.
After slicing the bananas, you can marinate them for 5 minutes in a mixture of 1 teaspoon lemon juice and a pinch of salt before coating. This adds a subtle tangy flavor.
Raw bananas are an excellent source of resistant starch, which acts as a prebiotic. It feeds the beneficial bacteria in your gut, promoting a healthy digestive system.
Like all bananas, the raw variety is rich in potassium, an essential mineral that helps regulate blood pressure, supports heart health, and is vital for proper nerve and muscle function.
The high fiber content in raw bananas aids in digestion, promotes satiety (helping you feel full longer), and can help in managing blood sugar levels.
Kele Phodi is moderately healthy. Raw bananas are a great source of fiber, vitamins, and resistant starch. However, the dish is shallow-fried, which adds calories from fat. It's best enjoyed in moderation as part of a balanced meal.
One serving of Kele Phodi (about 5 slices) contains approximately 200-220 calories, depending on the size of the bananas and the amount of oil absorbed during frying.
You must use green, unripe cooking bananas, often called plantains. Do not use regular yellow bananas as they are too sweet and soft for this recipe.
Sogginess is usually caused by a few factors: the oil was not hot enough when you started frying, you overcrowded the pan, or you didn't pat the banana slices dry enough before coating.
Yes, for a healthier version. To bake, arrange the coated slices on a baking sheet, spray with oil, and bake at 200°C (400°F) for 15-20 minutes, flipping halfway. For an air fryer, cook at 180°C (350°F) for 10-12 minutes, flipping halfway. The texture will be less crispy than the fried version but still delicious.
Kele Phodi is best eaten fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to a day. Reheat in an oven, air fryer, or on a tawa to restore some of the crispiness. Avoid microwaving as it will make them soft.