Kelyache Kaap are crispy, crunchy pan-fried raw banana slices made in Maharashtra. Serve them as a side to Varan Bhaat or then serve them as a tea-time snack; either way you have a winner on your hands.
Truth be told, I love anything crisp, crunchy and spicy. That makes this ridiculously easy to make Kelyache Kaap something I make often but then have not written about. That is essentially because keeping myself away from these golden slices of deliciousness is just not what I can do, so photographing them is quite a task.
Now that I have decided to act all grown-up, here is the recipe for this delicious pan-fried raw banana from Maharashtra. Just about everyone that I made this vegan and gluten-free snack for has loved it. And it has come as a delightful surprise to quite a few people!
The best part about Kelyache Kaap is that it remains crisp for hours so it can be packed as a snack for picnics et al as well. 🙂
Some Things To Mind While Making Kelyache Kaap
It takes very little to make the perfect crispy, crunchy Kelyache Kaap, but it helps to keep these tips in mind.
- The banana you choose must be green, hard, and raw. Choose a cooking banana like this one, if you can for the best results.
- Get everything ready before you peel and slice the bananas because they tend to discolour easily. You could dunk the slices in cold water till you are ready to use them and then dry the slices off before coating them with masala. Even if the banana slices discolour, the taste is nor compromised but the end-result is slightly unsightly.
- I prefer to pan fry the banana slices in a wide-frying pan. Try to avoid the flat dosa tava because you need to use some oil to get the best crunch and the oil tends to drip off the edges of the flat tava.
- While I used chilli powder, you can:
- Omit it and use only turmeric
- Add other flavours such as coriander powder, garam masala, chaat masala or amchur as well.
How to Enjoy Kelyache Kaap?
- These golden and crisp banana slices make a great accompaniment for dal-chawal or Varan Bhaat as it is called in Maharashtra. Ever the South Indian, I enjoy them with Dahi Rice or Thayir Sadam as well.
- Serve them as a snack with a hot cup of tea and you have a winner on your hands.
- Just enjoy Kelyache Kaap by itself.
Other Recipes With Raw Banana
- Crisp Raw Banana Fry | Aratikaya Vepudu | Vazhakkai Varuval
- Aratikaya Menthi Podi Kura | Andhra Fenugreek-flavoured Raw Banana Curry
- Aratikaya Ava Pettina Koora (Raw Banana Curry with Mustard Paste)
How to Make Kelyache Kaap | Crunchy Pan-fried Raw Banana Slices
- Getting Things Ready
- In a plate, mix together 2 tsp chilli powder, 1/2 tsp turmeric powder, and 1/2 tsp salt.
- In another plate, mix 2 tbsp rice flour with two pinches of salt and set aside.
- In a plate, mix together 2 tsp chilli powder, 1/2 tsp turmeric powder, and 1/2 tsp salt.
- Getting the Banana Slices Ready
- Oil your palms generously and then peel 2 raw bananas. Raw bananas have a sticky sap that is hard to get off your fingers so be sure to grease your palms well.
- Slice the bananas length-wise into 1/4″ thick pieces.
- Drizzle the chilli-turmeric-salt mix on the slices and mix well to ensure that the spices coat the banana slices.
- Set aside for 5 to 10 minutes.
- After the banana slices have marinated for 10 minutes and softened a bit, lightly dust them with rice flour. You can just place the slice in rice flour, flip sides so that both sides are coated and dust off the excess rice flour.
- Pan Frying the Kelyacha Kaap
- To a frying pan, add 2-3 tbsp oil so that you have a thin floating layer of oil.
- Over medium flame, heat the oil.
- Place the banana slices in oil and let them fry for about 5 to 7 minutes till the side touching the pan in nicely browned and crisp.
- Flip the slices over and fry the other side as well for 3 to 4 minutes.
- Take the slices out of the oil and transfer to a plate.
- To a frying pan, add 2-3 tbsp oil so that you have a thin floating layer of oil.
- Serving Suggestions: Serve hot and crisp Kelyache Kaap with:
- Dal and rice
- Tea
- By itself
Recipe for Kelyacha Kaae | Maharashtrian Pan-fried Raw Banana Slices
Kelyache Kaap | Maharashtrian Pan-Fried Raw Banana Slices
Kelyache Kaap are ridiculously easy-to-make, crisp and crunchy pan-fried raw banana slices from Maharashtra. You can enjoy this vegan and gluten-free dish as a snack with tea or then as a side to dal-chawal (or Varan Bhaat as it is called in Marathi).The best part about Kelyache Kaap is that it remains crisp for hours and so you make it in advance when you have guests.
Equipment
- Frying Pane
- Plate
- Knife
Ingredients
- 2 Raw Bananas
For Spice Mix
- 2 tsp Chilli Powder
- 1/2 tsp Turmeric
- 1/2 tsp Salt
For Dusting
- 2 tbsp Rice Flour
- 1 Pinches Salt
For Pan Frying
- 3 tbsp Oil
Instructions
Getting Things Ready
- In a plate, mix together 2 tsp chilli powder, 1/2 tsp turmeric powder, and 1/2 tsp salt.
- In another plate, mix 2 tbsp rice flour with two pinches of salt and set aside.
Getting the Banana Slices Ready
- Oil your palms generously and then peel 2 raw bananas. Raw bananas have a sticky sap that is hard to get off your fingers so be sure to grease your palms well.
- Slice the bananas length-wise into 1/4″ thick pieces.
- Drizzle the chilli-turmeric-salt mix on the slices and mix well to ensure that the spices coat the banana slices.
- Set aside for 10 minutes to marinate and soften.
- After the banana slices have marinated for 10 minutes and softened a bit, lightly dust them with rice flour. You can just place the slice in rice flour, flip sides so that both sides are coated and dust off the excess rice flour.
Pan Frying the Kelyacha Kaap
- To a frying pan, add 2-3 tbsp oil so that you have a thin floating layer of oil.
- Over medium flame, heat the oil.
- Place the banana slices in oil and let them fry for about 5 to 7 minutes till the side touching the pan in nicely browned and crisp.
- Flip the slices over and fry the other side as well for 3 to 4 minutes.
- Take the slices out of the oil and transfer to a plate.
Serving Suggestions:
- Serve hot and crisp Kelyacha Kaap with Dal and rice, tea or then by themselves.
Notes
- While I used chilli powder as a flavour, you can:
- omit it and use just turmeric and salt.
- add coriander powder and roasted cumin powder along with chilli powder.
- add a tangy taste with chaat masala or amchur powder.
- Choose firm and raw cooking bananas for the best result.
Nutrition
Calories: 293 kcalCarbohydrates: 43 gProtein: 2 gFat: 15 gSaturated Fat: 1 gPolyunsaturated Fat: 4 gMonounsaturated Fat: 9 gTrans Fat: 1 gSodium: 544 mgPotassium: 634 mgFiber: 3 gSugar: 18 gVitamin A: 1740 IUVitamin C: 22 mgCalcium: 9 mgIron: 1 mg
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