Raw banana (green plantain) is a staple in many Indian households, especially in Bengal and Gujarat, where it is used as a low‑cost substitute for potatoes during festivals and weddings. Frying it with aromatic spices creates a crunchy snack that is both festive and everyday-friendly.

In Bengal, the banana is often seasoned with mustard seeds and panch phoron; in Gujarat, it is tossed with sesame seeds and a hint of jaggery. The version in this recipe adds mustard‑oil tempering, kasuri methi, and a tomato‑based masala, reflecting North‑Indian street‑food influence.

It is commonly served hot as a side dish (sabzi) alongside roti, paratha, or plain rice. During weddings, it may accompany a larger thali or be offered as a crunchy snack with chutney.

Because raw banana is inexpensive, it appears in festive spreads during Navratri, Diwali, and regional wedding feasts where a vegetarian, crunchy element is desired.

It pairs nicely with dal (lentil soup), plain basmati rice, or a simple cucumber raita. For a complete meal, serve it alongside a buttery paneer dish or a vegetable pulao.

Authentic ingredients include raw green banana, mustard oil, fennel seeds, kasuri methi, and gram flour. Substitutes can be vegetable oil for mustard oil, chickpea flour for besan, and regular red chili powder instead of Kashmiri chili (use less for heat).

Common errors are over‑soaking the banana (makes it mushy), frying at too low a temperature (leads to soggy sticks), and burning the roasted besan, which turns the gravy bitter. Follow the double‑fry method and stir the besan constantly.

The first fry cooks the banana through without browning, while the second fry at a higher temperature creates a crisp exterior and allows the spices to adhere without making the interior soggy. This technique is essential for the signature crunch.

Yes. Fry the banana sticks, cool them, and store in an airtight container in the refrigerator for up to 3 days. Re‑heat in a hot pan before tossing with freshly prepared masala. The masala itself can also be made a day ahead and refrigerated.

The banana sticks should be golden‑brown, crisp on the outside, and still slightly tender inside. The gravy should be glossy, with oil visibly separating from the tomato‑spice mixture, indicating proper cooking.

The YouTube channel Unknown focuses on quick, everyday Indian home‑cooking tutorials, often highlighting budget‑friendly ingredients and techniques that can be prepared with minimal equipment.

Channel Unknown emphasizes speed and simplicity, using shortcuts like double‑frying and pantry‑staple spices, whereas many other Indian channels may spend more time on elaborate preparations or regional authenticity.