Kelyache Kaap | Maharashtrian Pan-Fried Raw Banana Slices

Kelyacha Kaap or the crispy, crunchy, vegan, gluten-free pan-fried raw banana slices from Maharashtra

Kelyache Kaap | Maharashtrian Pan-Fried Raw Banana Slices

Aruna

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.

5 from 1 vote

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Prep Time 10

Cook Time 20

Course Accompaniments, Dinner, Lunch, Snack

Cuisine Diabetic Friendly, Gluten Free, Indian, Maharashtrian, Vegan, Vegetarian

Servings People

Calories 293 kcal

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.

Just play around with the flavours. The result is almost always good. :)

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

Keyword Kelyacha Kaap, Pan-Fried Banana

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!