How to make Raw Banana Porichathu -
Crispy shallow-fried banana slices with masala
This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.
Main Ingredients : Raw Banana (कच्चा केला), Rice Flour (चावल का आटा)
Cuisine : Kerala
Course : Snacks and Starters
For more recipes related to Raw Banana Porichathu checkout Kachche Kele Ki Tikki, Kachche Kele aur Prunes ke Kabab, Green Banana Tuk, Kachche Kele Ki Pav Bhaji . You can also find more Snacks and Starters recipes like Pide Chicken Bun Kebab Matar Paneer Pizza Zesty Lemon Cake
Raw Banana Porichathu Recipe Card
The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves.
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling.
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.
Prep Time : 11-15 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Raw Banana Porichathu Recipe
Raw Banana 4 medium
Rice Flour 1/2 teaspoon
Oil 4 tablespo
Red chilli powder 1 tablespoon
Coriander powder 1 tablespoon
Ginger-garlic paste 1 teaspoon
Salt to taste
Curry leaves finely chopped 6-8
Rice flour 1/2 cup
Method
Step 1
Peel off just a thin layer of the banana skins and slice them lengthways into one-fourth inch thick slices.
Step 2
Soak them in water to avoid discolouration. Drain and place in a glass bowl, add quarter teaspoon turmeric powder and cook in the microwave on 100% for two minutes. Drain.
Step 3
Combine together four tablespoons oil, red chilli powder, remaining turmeric powder, coriander powder and ginger-garlic paste in a bowl.
Step 4
Add salt, curry leaves and mix. Add the rice flour and mix well. Apply this masala to either side of the banana slices.
Step 5
Heat sufficient oil in a non stick pan and place the banana slices in a single layer and shallow fry, turning sides, till golden and crisp on both sides.
Step 6
Drain on absorbent paper and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
