Kelya Phodi
Crispy, golden shallow-fried slices of raw banana with a subtle spice coating. This simple Goan side dish transforms the humble green banana into something truly addictive — crunchy on the outside, tender within, and ready in under 20 minutes.
For 12 servings
- prep · ~5 min
Peel and slice the raw bananas.
Peel the green bananas using a peeler or knife. Slice into rounds about ½ cm thick. Immediately place the slices in a bowl of water to prevent discoloration.
TIPRub a little oil on your hands before peeling — raw banana sap can be sticky and stain skin. - mix · ~3 min
Prepare the spice coating.
1.Drain the banana slices and pat dry with a clean kitchen towel.2.In a mixing bowl, combine rice flour, red chili powder, turmeric powder, and salt.3.Add the banana slices to the bowl and toss gently until each slice is evenly coated with the dry mixture. - fry · ~10 min
Shallow fry the banana slices.
1.Heat oil in a wide non-stick pan or cast iron skillet over medium heat.2.Place the coated banana slices in a single layer without overlapping.3.Cook for 3 to 4 minutes until the underside is golden brown and crisp.4.Flip each slice carefully and cook the other side for another 3 minutes until golden.TIPDon't overcrowd the pan — fry in two batches if needed. The slices should sizzle gently on contact; lower the heat if they brown too fast. - serve
Drain and serve hot.
Transfer the fried banana slices to a plate lined with paper towels to absorb any excess oil. Serve immediately while crisp and hot.
TIPThese lose their crunch as they cool, so serve them straight from the pan. Pair with a simple Goan meal of rice and fish curry.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Peel bananas under running water or with oiled hands to avoid sticky sap staining your skin.
- 2Pat the banana slices bone-dry before coating — moisture is the enemy of a crispy crust.
- 3Rice flour is key for crunch; do not substitute with wheat flour or cornstarch.
- 4Shallow-fry in small batches so each slice sizzles in a single layer without steaming.
- 5Flip only when the underside is deep golden — flipping too early makes them stick.
- 6Serve within 5 minutes of frying; these phodis soften quickly as they cool.
Adapt it for your goals.
Air-fryer version
Lightly spray the coated slices with oil and air-fry at 200°C for 8–10 minutes, flipping halfway. This cuts oil usage by nearly half while keeping a respectable crunch.
spicy sour twistSpicy-sour twist
Add ½ tsp of amchur (dry mango powder) to the coating for a tangy kick that contrasts beautifully with the natural sweetness of the banana.
berbere spicedBerbere-spiced
Swap the red chili powder for 1 tsp of Ethiopian berbere spice blend. This gives the phodi a warm, aromatic heat with notes of fenugreek and ginger.
Why this is on our healthy list.
Rich in Resistant Starch
Green bananas are packed with resistant starch, a prebiotic fiber that feeds gut-friendly bacteria and helps regulate blood sugar after meals.
Naturally Low-Fat
With only a shallow fry and no batter, this dish uses minimal oil compared to deep-fried snacks, making it a lighter option for teatime or a side.
Good Source of Potassium
Raw bananas provide a solid dose of potassium, a mineral essential for healthy blood pressure and muscle function.
Frequently asked questions
No — ripe bananas are too soft and sweet; they will fall apart in the pan and caramelize instead of turning crisp. Stick to firm, unripe green bananas.
