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Crispy, pan-fried raw banana slices coated in a spicy semolina crust. This popular Goan side dish, also known as Kele Fodi, is quick to make and adds a delightful crunch to any meal, pairing perfectly with rice and dal.
Prepare the Bananas: Wash the raw bananas thoroughly. Trim both ends. Peel the thick green skin using a peeler or a knife. Slice them into uniform roundels, about 1/4-inch thick. Immediately place the slices in a bowl of cold water to prevent oxidation and browning. Let them soak for 5-10 minutes.
Prepare the Coating: In a wide, shallow plate or tray, combine the fine rava, rice flour, red chilli powder, turmeric powder, hing, and salt. Mix with your fingers or a spoon until all the ingredients are evenly distributed.
Coat the Banana Slices: Drain the water from the banana slices completely and pat them dry with a kitchen towel. Take one slice at a time and press it firmly into the rava-spice mixture. Ensure it is evenly coated on both sides and the edges. Shake off any excess coating and set aside on a plate.
Shallow Fry the Phodis: Heat the coconut oil in a wide, heavy-bottomed pan or tawa over medium heat. To check if the oil is ready, drop a pinch of the coating mixture; it should sizzle immediately. Carefully arrange the coated banana slices in a single layer without overcrowding the pan. Fry in batches if necessary.
Cook Until Crispy: Fry for 3-4 minutes on the first side until it turns golden brown and crisp. Gently flip each slice using a spatula and fry for another 3-4 minutes on the other side until it is cooked through and has a beautiful crispy crust.
Drain and Serve: Once cooked, remove the Kelya Phodi from the pan and place them on a wire rack or a plate lined with a paper towel to drain any excess oil. Serve immediately while hot and crispy.
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Crispy, pan-fried raw banana slices coated in a spicy semolina crust. This popular Goan side dish, also known as Kele Fodi, is quick to make and adds a delightful crunch to any meal, pairing perfectly with rice and dal.
This goan recipe takes 25 minutes to prepare and yields 4 servings. At 138.17 calories per serving with 2.44g of protein, it's a beginner-friendly recipe perfect for side or snack.
Add 1/2 teaspoon of ginger-garlic paste or a pinch of garam masala to the spice mix for a different flavor profile.
This same coating and frying method can be used for other vegetables like potato (Batata Phodi), eggplant (Vangyache Phodi), or breadfruit (Neerpanas Phodi).
For a lower-oil version, arrange the coated slices on a baking sheet, drizzle with a little oil, and bake at 200°C (400°F) for 15-20 minutes, flipping halfway through, until golden and crisp. You can also try making them in an air fryer.
Raw bananas are an excellent source of resistant starch, which functions like soluble fiber. It feeds the friendly bacteria in your gut, promoting digestive health.
The dietary fiber in raw bananas helps in maintaining bowel regularity and can contribute to a feeling of fullness, aiding in weight management.
Raw bananas contain important minerals like potassium and magnesium, which are vital for heart health, blood pressure regulation, and muscle function.
Kelya Phodi can be part of a balanced diet. Raw bananas are a good source of fiber and resistant starch. However, since this dish is shallow-fried, it contains added fats and calories. For a healthier option, you can bake or air-fry them.
One serving of Kelya Phodi (approximately 90g) contains around 145 calories, primarily from the carbohydrates in the banana and coating, and the oil used for frying.
Yes, you can. Preheat your air fryer to 180°C (350°F). Arrange the coated slices in a single layer in the basket, spray with a little oil, and air fry for 10-12 minutes, flipping halfway, until golden and crispy.
Kelya Phodi is a classic Goan side dish. It pairs wonderfully with Goan fish curry rice, dal rice (varan bhaat), or sambar rice. It can also be enjoyed as a standalone snack.
The key is to immerse the banana slices in a bowl of cold water immediately after peeling and slicing. This prevents the enzymes from reacting with the air, which causes browning.
No, this recipe specifically requires firm, raw (green) bananas. Ripe bananas are soft and sweet, and they will become mushy and fall apart when fried, resulting in a completely different dish.