Friday, May 15, 2009

Raw Banana crispies/ Kacha Kela fry

Here I go again with yet another Bengali recipe. I so can't get over the Bengali cuisine and variety...just that I only stick with the Vegetarian side :) This particular dish has been one of my dad's all time favourite. We are used to making Vazhakai curry, Pittalai, or just toasting them with spices. This one is very simple to make and gives a very unique taste. You can also make this dish by using only potatoes instead of the raw banana.

1 Big Raw Banana

1 teaspoon mustard seeds

2 teaspoons slit urad dal

1/4 teaspoon methi seeds

1 dry red chilli

few curry leaves

Hing/ Aesofotida

1/4 teaspoon turmeric powder

red chilly powder if needed

salt acc to taste

oil for frying

Soak the mustard seeds, methi seeds, urad dal, dry red chilly for 1/2 to 1 hour. Meanwhile cut the Raw Banana into small cubes and let them sit in cold water so that they do not turn black. Grind the soaked items along with curry leaves, hing, red chilli powder. See to it that you drain the water before grinding. Drain water from the raw banana and add the paste to it. Add salt and mix it well. Heat oil in a skillet and once hot......fry the raw banana mixture in it. Let it turn nice and crispy. Drain it in a paper towel. You can just eat them as a snack or serve with rice and dal or rasam.


  1. hey as a variation i hope we can try shallow frying this in a nonstickpan(like we do for sepankezhangu curry) to avoid deep frying

  2. Yes manni as you can see from the pictures I have shallow fried them only in order to avoid deep frying. But usually this stuff is deef fried.

  3. yeah what to do:( we have to alter many recipes nowadays to minimise oil usage