Kelya Phodi
Veg
Vegan
Semolina-coated banana fritters — raw or semi-ripe small Konkan bananas (nendran, velchi, or local varieties) cut lengthwise, dipped in a thin batter of rice flour, red chilli, turmeric, and salt, then rolled in fine rava and shallow-fried in coconut oil until golden and crisp. The banana softens inside while the semolina crust becomes crunchy; the combination of the naturally sweet banana and the spiced, crunchy exterior is a uniquely Saraswat flavour. Made as an accompaniment to the main meal or as a snack; the phodi (fried) preparation is one of the Saraswat community's most beloved daily preparations alongside fish fry.
Cuisines
Mangalorean
Malvani
Saraswat
Goan
Best for
Lunch
Dinner
Snacks
Recipe
Prep: 15 min
Cook: 15 min
Total: 30 min
2-3 servings
Ingredients
| 2 | raw bananas (plantains) |
| 1 teaspoon | red chili powder |
| 1/2 teaspoon | turmeric powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | salt |
| 1/2 cup | rice flour |
| 1/2 cup | semolina (rava) |
| 3 tablespoons | coconut oil (or any cooking oil) |
Instructions
- 1 Peel the raw bananas and slice them into 1/4 inch thick rounds.
- 2 In a bowl, mix red chili powder, turmeric powder, coriander powder, and salt.
- 3 Coat the banana slices with the spice mixture and let them marinate for 10 minutes.
- 4 In a separate bowl, mix rice flour and semolina.
- 5 Dredge the marinated banana slices in the rice flour and semolina mixture, ensuring they are well coated.
- 6 Heat coconut oil in a pan over medium heat.
- 7 Shallow fry the coated banana slices in the hot oil until they are golden brown and crispy on both sides.
- 8 Remove from the pan and drain excess oil on paper towels.
- 9 Serve hot as a side dish or snack.
Tips
Ensure the oil is hot before frying to achieve a crispy texture.