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Crispy, spiced slices of raw banana shallow-fried to perfection. This simple South Indian side dish, often called Vazhakkai Fry, is the perfect accompaniment to rice and sambar, ready in under 30 minutes.
Prepare the Bananas
Marinate the Banana Slices
Shallow Fry the Bananas
Crispy, spiced slices of raw banana shallow-fried to perfection. This simple South Indian side dish, often called Vazhakkai Fry, is the perfect accompaniment to rice and sambar, ready in under 30 minutes.
This south_indian recipe takes 30 minutes to prepare and yields 4 servings. At 239.57 calories per serving with 2.6g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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Serve
For a lower-oil version, arrange the marinated banana slices on a baking sheet lined with parchment paper. Spray 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 use an air fryer.
Add 1/2 teaspoon of garam masala or sambar powder to the spice mix for a different flavor profile.
Add 1 teaspoon of ginger-garlic paste to the spice mix to create a wet masala paste. This adds a pungent and aromatic flavor to the fry.
Raw bananas are an excellent source of resistant starch, which acts like a soluble fiber. It feeds the friendly bacteria in your gut, promoting digestive health.
The high fiber content in raw bananas aids in digestion, promotes satiety (feeling of fullness), and helps regulate blood sugar levels.
Raw bananas are rich in potassium, an essential mineral that helps regulate blood pressure, maintain fluid balance, and support proper nerve function.
A single serving of Raw Banana Fry (approximately 125g) contains around 180-220 calories, primarily from the bananas and the oil used for frying.
Raw Banana Fry can be part of a balanced diet. Raw bananas are a great source of fiber, resistant starch, and potassium. However, since this recipe involves shallow frying, it has a higher calorie and fat content. For a healthier option, consider baking or air-frying the banana slices.
The best way to prevent oxidation is to immerse the slices in a bowl of water immediately after cutting. Adding a pinch of turmeric powder or a few drops of lemon juice to the water also helps.
The key to crispiness is using rice flour, ensuring the slices are dry before marinating, and frying them in a single layer without overcrowding the pan. Frying on medium heat also helps render them crisp without burning.
Yes, absolutely. Preheat your air fryer to 190°C (375°F). Arrange the coated banana 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 crisp.
Leftover Raw Banana Fry can be stored in an airtight container in the refrigerator for up to 2 days. However, it will lose its crispiness. To reheat, warm it on a tawa or in an oven/air fryer for a few minutes to regain some of the crisp texture.
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