Crispy Spiced Raw Banana Fry (Kela Fry Masala)

Ingredients

• 300 g Raw Banana (Green) (peeled, white part only, sliced into 1 cm thick sticks)
• 500 ml Mustard Oil (for deep frying, high smoke point)
• 1 tsp Salt (for seasoning banana slices)
• 1 tsp Kashmiri Red Chili Powder (adds color and mild heat)
• 0.5 tsp Black Pepper Powder (optional, for extra bite)
• 2 tbsp Mustard Oil (for tempering the masala)
• 1 tbsp Fennel Seeds (whole, for tempering)
• 1 tbsp Cumin Seeds (whole, for tempering)
• 2 Green Chilies (slit lengthwise)
• 1 tbsp Kasuri Methi (Dried Fenugreek Leaves) (crushed between palms)
• 1 tbsp Besan (Gram Flour) (roasted until light brown)
• 3 Tomatoes (medium, grated or pureed (≈200 g))
• 1.5 tsp Coriander Powder
• 0.25 tsp Turmeric Powder
• 0.5 tsp Chaat Masala
• 0.5 tsp Garam Masala

Instructions

1. Peel and Slice Bananas

   Remove the skin of the raw bananas, discard any dark portions, and cut the white flesh into 1 cm thick sticks resembling French fries.

   Time: PT5M

2. Soak Slices

   Place the sliced banana sticks in a bowl of cold water and let them soak for 5 minutes to prevent black spots.

   Time: PT5M

3. Drain and Pat Dry

   Drain the water using a colander and pat the banana sticks completely dry with a clean kitchen towel.

   Time: PT5M

4. First Fry

   Heat 300 ml of mustard oil in the frying pan over medium‑high heat (≈180°C). Fry the banana sticks in batches for 5–7 minutes until they turn pale golden. Remove with a slotted spoon and set aside on paper towels.

   Time: PT7M

   Temperature: 180°C

5. Second Fry for Crispness

   Increase the oil temperature slightly (≈190°C) and fry the previously cooked banana sticks again for 2–3 minutes until deep golden and crisp. Drain and set aside.

   Time: PT3M

   Temperature: 190°C

6. Prepare the Masala Base

   In a small saucepan, heat 2 tbsp mustard oil over medium heat. Add fennel seeds, cumin seeds, slit green chilies, and crushed kasuri methi. Stir for 30 seconds.

   Time: PT2M

   Temperature: Medium

7. Roast Besan and Add Tomatoes

   Add 1 tbsp besan to the spices and roast, stirring continuously, until it turns light golden (about 2 minutes). Then stir in the grated tomato puree, coriander powder, Kashmiri red chili powder, turmeric, chaat masala, garam masala, and 1 tsp salt. Cook on low flame until the oil separates from the masala, about 5–6 minutes.

   Time: PT8M

   Temperature: Low

8. Toss Fried Bananas in Masala

   Add the double‑fried banana sticks to the saucepan, sprinkle with 1 tsp Kashmiri red chili powder and 0.5 tsp black pepper, then toss gently until each piece is well coated with the hot masala.

   Time: PT2M

9. Serve

   Transfer the spiced banana fry to a serving dish. Garnish with fresh coriander leaves if desired and enjoy hot with roti, rice, or as a snack.

   Time: PT0M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

30 g

Fat

5 g

Fiber

3 g

Ingredient Substitutions

• Instead of Raw Banana (Green): Plantain, Unripe banana
• Instead of Mustard Oil: Vegetable oil, Canola oil (flavor will differ)
• Instead of Salt: Sea salt
• Instead of Kashmiri Red Chili Powder: Regular red chili powder (less color)
• Instead of Black Pepper Powder: White pepper
• Instead of Mustard Oil: Vegetable oil
• Instead of Fennel Seeds: Anise seeds
• Instead of Cumin Seeds: Ground cumin (add later)
• Instead of Green Chilies: Jalapeño, Thai bird chilies
• Instead of Kasuri Methi (Dried Fenugreek Leaves): Fresh fenugreek leaves (use double amount)
• Instead of Besan (Gram Flour): Chickpea flour
• Instead of Tomatoes: Canned tomato puree
• Instead of Coriander Powder: Ground coriander seeds
• Instead of Turmeric Powder: None
• Instead of Chaat Masala: Homemade chaat masala blend
• Instead of Garam Masala: Homemade garam masala

Equipment Needed

• Knife
• Cutting Board
• Large Bowl
• Colander or Sieve
• Frying Pan or Wok
• Slotted Spoon
• Small Saucepan
• Grater or Food Processor
• Measuring Spoons

Critical Steps — Do Not Skip

• Soak banana slices in water to prevent discoloration.
• Dry the slices thoroughly before frying.
• Double fry the banana sticks for extra crispiness.
• Roast besan until light brown without burning.
• Cook masala until oil separates before adding the fried bananas.

Chef Tips from the Video

• Use high‑quality mustard oil for authentic flavor and a higher smoke point.
• Crush kasuri methi between your palms to release its aroma just before adding.
• For extra zing, finish with a squeeze of fresh lemon juice.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat in a hot oven to regain crispness.

Freezer: Can be frozen for up to 1 month; thaw and reheat before serving.

Room temperature: Not recommended beyond 2 hours as the fried pieces lose crunch.

Make-Ahead Tips

• Fry the banana sticks ahead of time and store in a paper‑towel‑lined container; reheat in a preheated oven at 180°C for 5 minutes.
• The masala can be prepared up to 24 hours in advance and refrigerated; bring to room temperature before tossing.

Frequently Asked Questions