Spicy & Crispy Raw Banana FryVeg
Discover how to make a delicious and crispy Ethnic Raw Banana Fry! This traditional, flavorful side dish—also known as Vazhakkai Varuval—is a perfect appetizer or a crunchy accompaniment to rasam, sambar, or curd rice. Featuring thick, marinated slices of raw banana coated in a semolina crust, this recipe is fried to golden-brown perfection. Simple to prepare and incredibly satisfying, this dish brings the authentic taste of Indian home cooking straight to your kitchen.
Ingredients
6 nos. Raw Banana
1 tsp Asafoetida Powder (Hing)
1 tbsp Coriander Seeds
1 tsp Raw Mango Powder
1 tbsp Red Chilli Powder
to taste Lemon Juice
to taste Salt
1 cup Semolina(Rava)
as needed Oil
Instructions
1
Peel the raw bananas, ensuring you remove both layers of the fibrous skin.
2
Once peeled, immediately submerge the bananas in water to prevent them from oxidizing and turning brown.
3
Remove the bananas from the water and cut them into nice, thick slices so they retain their texture during cooking.
4
Transfer the banana slices into a mixing bowl.
5
Add the asafoetida (hing), crushed coriander seeds, raw mango powder (amchur), red chilli powder, and lime juice.
6
Add salt to taste and toss everything well until the slices are thoroughly coated with the spices.
7
Spread the semolina on a plate or tray.
8
Take each marinated banana slice and dredge it in the semolina, ensuring a good crust forms on the exterior.
9
Heat an earthen tawa (or a regular frying pan) over a medium flame and add oil for frying.
10
Place the coated banana slices onto the hot tawa.
11
Fry them until the bottom side becomes nice and crisp with a golden-brown color.
12
Flip the slices over and fry the other side until it reaches the same golden-brown, crispy consistency.
13
Once cooked, transfer the banana fry to a plate and serve immediately as a crispy appetizer or a delicious side dish.
