Indian Raw Banana Fry Recipe

Raw bananas: These are starchy and firm, perfect for frying and absorbing spices.

Turmeric powder: Adds a warm, earthy flavor and a vibrant yellow color to the dish.

Red chili powder: Provides a spicy kick that balances the mildness of the bananas.

Salt: Enhances the overall flavor of the dish.

Oil: Used for frying the banana slices until they are golden brown and crispy.

When frying the banana slices, ensure they are evenly coated with the spice mixture to achieve a uniform flavor. Use a non-stick pan to prevent sticking and maintain a consistent medium heat to avoid burning. Fry in small batches to ensure each slice has enough space to crisp up properly.

• raw bananas - Substitute with plantains: Plantains have a similar texture and starchy quality, making them a good alternative for frying.

• turmeric powder - Substitute with curry powder: Curry powder contains turmeric along with other spices, providing a similar color and flavor profile.

• red chili powder - Substitute with paprika: Paprika offers a milder heat and a similar red color, making it a suitable replacement.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste.

• oil - Substitute with ghee: Ghee adds a rich, buttery flavor and is commonly used in Indian cooking for frying.

• Allow the raw banana fry to cool completely before storing. This prevents condensation, which can make the bananas soggy.
• Place the cooled banana slices in an airtight container. If you have multiple layers, separate them with parchment paper to avoid sticking.
• Store the container in the refrigerator if you plan to consume them within 2-3 days. The banana fry will retain its flavor and texture for this period.
• For longer storage, consider freezing. Lay the banana slices on a baking sheet in a single layer and freeze until solid. This prevents them from clumping together.
• Once frozen, transfer the banana slices to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to eat, reheat the banana fry in an oven or air fryer at 350°F (175°C) for about 10 minutes, or until they regain their crispiness. Avoid microwaving as it can make them soggy.
• For best results, consume frozen banana fry within 1-2 months to enjoy optimal taste and texture.

• Preheat your oven to 350°F (175°C). Spread the leftover raw banana fry on a baking sheet in a single layer. Bake for about 10-15 minutes or until they are heated through and crispy again.

• Heat a non-stick skillet over medium heat. Add a small amount of oil and reheat the banana slices for about 5-7 minutes, flipping occasionally to ensure they are evenly heated and regain their crispiness.

• Use an air fryer set to 350°F (175°C). Place the banana fry in the basket in a single layer and cook for 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Microwave the banana fry on a microwave-safe plate. Cover with a damp paper towel to prevent drying out and heat on high for 1-2 minutes. Note that this method may not retain the original crispiness as well as other methods.

• Reheat in a toaster oven at 350°F (175°C) for about 10 minutes. This method helps to maintain the crisp texture of the banana slices.

• Knife: For peeling and slicing the raw bananas evenly.

• Cutting board: To provide a stable surface for slicing the bananas.

• Mixing bowl: To mix the banana slices with the spice mixture.

• Measuring spoons: For accurately measuring the turmeric powder, red chili powder, and salt.

• Frying pan: To fry the banana slices until they are golden brown and crispy.

• Spatula: For turning the banana slices while frying to ensure they cook evenly.

• Paper towels: To drain the excess oil from the fried banana slices.

• Serving plate: To serve the hot and crispy banana fry.

Pre-prep ingredients: Peel and slice the raw bananas in advance and store them in water to prevent browning.

Use a large pan: Fry more banana slices at once to reduce cooking time.

Mix spices beforehand: Combine turmeric powder, red chili powder, and salt in a bowl ahead of time.

Heat oil properly: Ensure the oil is hot before adding the banana slices to cook them faster and more evenly.

Drain efficiently: Use a wire rack instead of paper towels to drain excess oil quickly.