Raw Banana Shallow Fry (Vazhakkai Fry) 

This Raw Banana Shallow Fry, also known as Vazhakkai Fry, is a simple South Indian vegan side dish made with partially steamed raw bananas, chickpea flour, and aromatic spices. Crispy on the outside and soft inside, it pairs perfectly with rice, dal, or plant-based curd alternatives.

This is the kind of recipe that fits effortlessly into everyday meals. It pairs beautifully with rice and dal, works well alongside simple vegetable curries, and can even be enjoyed on its own as a snack. The tamarind in the spice paste adds a gentle tang that balances the earthiness of the raw banana, while besan and rice flour help create a light, crisp crust.

Why You Will Love It

Perfect texture: partially steaming ensures softness inside while shallow frying creates crisp edges

Flavorful coating: besan, spices, and tamarind cling well to each slice

Simple ingredients: pantry staples with no complicated steps

Versatile: works as a side dish, snack, or lunchbox item

Naturally vegan: wholesome and plant-based

Good To Know

Raw banana has a firm structure and mild flavor, which makes it ideal for shallow frying. Steaming it only halfway is essential. This step softens the banana just enough so it cooks evenly on the pan without turning mushy. Once sliced, the banana absorbs the spice paste well, allowing the flavors to penetrate rather than sit on the surface.

The besan and rice flour combination gives structure to the coating. Besan adds flavor and body, while rice flour contributes crispness. Tamarind adds acidity, balancing the spices and enhancing the overall taste. Shallow frying on medium heat ensures the slices cook through while developing a golden crust.

Serving Suggestions

• Serve with steamed rice and sambar
• Pair with rasam and vegetable curry
• Enjoy as a crispy vegan snack with mint chutney

Kind Vegan

Raw Banana Shallow Fry (Vazhakkai Fry)

A crisp and flavorful raw banana fry made with besan, spices, and tamarind, soft inside and golden outside.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course: Side Dish

Cuisine: Indian

Ingredients Method Notes

Ingredients

  

• 2 raw bananas green plantains
• 2 tbsp besan gram flour
• 1 tbsp rice flour
• ¼ tsp turmeric powder
• 1 tsp red chilli powder adjust to taste
• ½ tsp coriander powder
• 1/2 tsp cumin powder
• 1 tbsp tamarind pulp
• 8 –10 curry leaves finely chopped(optional)
• 2 –3 tbsp oil for shallow frying
• Salt to taste

Method

 

Steam the Raw Bananas

1. Steam the raw bananas until 50% cooked (they should be firm, not mushy).
2. Cool slightly, peel the skin, and cut into medium-thick slices.
3. Sprinkle a little salt and set aside.

Prepare the Spice Paste

1. In a bowl, mix besan, rice flour, turmeric powder, red chilli powder, coriander powder, cumin powder, tamarind pulp, curry leaves, and salt.
2. Add 1–2 tablespoons of water to make a thick spice paste.
3. Optional: you can add 1 tsp oil to the spice paste

Marinate the Banana Slices

1. Apply the spice paste evenly on both sides of the banana slices.
2. Let them marinate for 5 minutes for better flavor absorption.

Shallow Fry

1. Heat oil in a wide pan on medium heat.
2. Place the marinated banana slices in a single layer.
3. Shallow fry until golden and crisp on one side, then flip and cook the other side.

Serve Hot

1. Remove from pan and serve hot as a side dish or snack.

Notes

• For extra crispiness, add ½ tsp sesame seeds to the batter
• Use rice flour only for a completely gluten-free version
• Air-fry at 180°C (360°F) for 12–15 minutes, flipping halfway