How do I keep the banana slices from turning mushy?

Cut them evenly, use only a little water, and stop covered cooking as soon as they are just tender. Then fry uncovered to dry and crisp them.

Can I make raw banana fry without chili powder?

Yes. You can reduce or skip the chili powder and still get good flavor from mustard, cumin, curry leaves, turmeric, and coriander powder.

Why are my slices sticking to the pan?

This usually happens if the pan is too crowded, the heat is too low, or the moisture has not evaporated yet. Use a wide pan and stir gently only occasionally.

Can I make this ahead for lunch boxes?

Yes. Cook until the slices are fully dry and lightly crisp, then cool before packing. It holds up better than a wetter stir-fry.

What can I serve with raw banana fry?

It goes especially well with dal rice, rasam rice, sambar, curd rice, or any simple South Indian meal.

Home / Recipes / indian / Raw Banana Fry

indianEasyveganvegetariangluten freedairy free

Raw Banana Fry

RATING

4.4/5(72)

TASTE SCORE

8/10

Thin slices of raw banana tossed with simple spices and pan-fried until crisp at the edges and tender inside. This everyday Indian side dish is quick to make and tastes great with dal, rice, or rasam.

PREP

10m

COOK

18m

SERVES

1 KATORI

181 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Peel and slice the raw banana.
1.Peel the raw banana and cut it into thin round slices.
2.Keep the slices even so they cook at the same rate.
3.Measure out the spices, water, and chopped cilantro.
TIPThin, even slices help the fry turn tender inside and lightly crisp outside.
temper · ~2 min
Make the tempering.
1.Heat oil in a wide pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add cumin seeds and curry leaves and cook for a few seconds until fragrant.
saute · ~3 min
Coat the banana slices with spices.
1.Add the sliced raw banana to the pan and mix well.
2.Add turmeric powder, red chili powder, coriander powder, and salt.
3.Stir gently so the slices are coated without breaking.
simmer · ~10 min
Cook until tender.
Sprinkle in the water, cover the pan, and cook on low heat until the raw banana slices are just tender. Open once or twice and stir gently to prevent sticking.
TIPUse only a little water. Too much water will make the fry soft instead of lightly crisp.
fry · ~6 min
Pan-fry until lightly crisp.
Remove the lid and cook uncovered over medium heat, turning the slices every couple of minutes, until the moisture dries up and the edges turn golden in spots.
garnish
Garnish with cilantro.
serve
Serve hot.
Serve the raw banana fry as a side with rice, dal, rasam, or curd rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Slice the raw banana thin and evenly; thick pieces stay starchy while thin ones crisp at the edges.
2
Use a wide pan so the slices sit in a single layer as much as possible and fry instead of steaming.
3
After adding the spices, stir gently with a flat spatula to coat the rounds without breaking them.
4
Keep the water minimal during covered cooking; the slices should soften, not turn mushy.
5
For the best texture, uncover as soon as the banana is tender and let all moisture evaporate before browning.
6
Doneness cue: the slices should be easy to pierce, with golden spots and dry, lightly crisp edges.
7
Leftovers re-crisp well in a hot pan for a few minutes; avoid microwaving if you want the fry texture.