Kele Phodi
Crispy, savory slices of raw banana coated in a spiced semolina crust and shallow-fried to perfection. This simple Goan side dish, also known as 'Kelyache Fodi', is a delightful accompaniment to any meal, adding a wonderful texture and mild spice.
For 4 servings
Prepare the Bananas
- Wash the raw bananas thoroughly. Trim the ends and peel the thick green skin using a peeler or a knife.
- Slice the bananas into uniform rounds, about 1/4-inch thick. Avoid slicing them too thin as they might break, or too thick as they may not cook through.
- Immediately place the slices in a bowl of water to prevent them from oxidizing and turning brown. Let them soak for 5 minutes.
Prepare the Coating
- In a wide, shallow plate or tray, combine the fine rava, rice flour, red chilli powder, turmeric powder, asafoetida, and salt.
- Mix all the dry ingredients thoroughly with your fingers or a spoon until you have a uniform spiced coating.
Coat the Banana Slices
- Drain the banana slices completely from the water and pat them dry with a clean kitchen towel. This helps the coating adhere better.
- Take one slice at a time and press it firmly into the rava mixture. Flip and coat the other side, ensuring it's evenly covered. Shake off any excess coating.
- Arrange the coated slices on a separate plate.
Shallow Fry the Phodi
- Heat the coconut oil in a wide, heavy-bottomed pan or a tawa over medium heat. The oil is ready when a pinch of the coating sizzles immediately.
- Carefully place the coated banana slices in a single layer in the hot oil. Do not overcrowd the pan; fry in batches if necessary.
- Fry for about 3-4 minutes on the first side, until the bottom is golden brown and crisp.
- Gently flip the slices and fry for another 3-4 minutes on the other side until they are crisp and cooked through.
Drain and Serve
- Once both sides are perfectly golden and crisp, remove the Kele Phodi from the pan.
- Place them on a wire rack or a plate lined with paper towels to drain any excess oil.
- Serve immediately while hot as a side dish with Goan fish curry rice or dal rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use firm, dark green raw bananas. Avoid any that have started to ripen, as they will be sweet and mushy.
- 2Ensure uniform thickness of the slices for even cooking.
- 3Patting the banana slices completely dry is crucial for a crispy coating that sticks well.
- 4Do not overcrowd the pan while frying. This lowers the oil temperature and can make the phodi soggy.
- 5For an authentic Goan flavor, use coconut oil for frying.
- 6Serve immediately. Kele Phodi loses its crispness as it cools down.
Adapt it for your goals.
Vegetable Variation
This same recipe can be used to make phodi with other vegetables like potato (Batata Phodi), sweet potato (Kanga Phodi), brinjal (Vaingana Phodi), or breadfruit.
Spice VariationSpice Variation
Add 1/2 teaspoon of coriander powder or a pinch of garam masala to the rava mixture for a different flavor profile.
Tangy TwistTangy Twist
After slicing the bananas, you can marinate them for 5 minutes in a mixture of 1 teaspoon lemon juice and a pinch of salt before coating. This adds a subtle tangy flavor.
Why this is on our healthy list.
Promotes Gut Health
Raw bananas are an excellent source of resistant starch, which acts as a prebiotic. It feeds the beneficial bacteria in your gut, promoting a healthy digestive system.
Rich in Potassium
Like all bananas, the raw variety is rich in potassium, an essential mineral that helps regulate blood pressure, supports heart health, and is vital for proper nerve and muscle function.
High in Dietary Fiber
The high fiber content in raw bananas aids in digestion, promotes satiety (helping you feel full longer), and can help in managing blood sugar levels.
Frequently asked questions
Kele Phodi is moderately healthy. Raw bananas are a great source of fiber, vitamins, and resistant starch. However, the dish is shallow-fried, which adds calories from fat. It's best enjoyed in moderation as part of a balanced meal.