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