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 Top 10 Indian Raw Banana, Kacha Kela Recipes

Top 10 Indian Raw Banana, Kacha Kela Recipes

Raw banana is used in popular South Indian recipes, especially Kerala recipes, like Avial and Upperi that are prepared on special occasions and festivals like Onam. Being easily available and quick-cooking, it is also used regularly as part of everyday cooking.

Having a neutral flavour like potatoes, it also fits effortlessly into mixed vegetable preparations like Oondhiya and South Style Mixed Veg Curry.


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South Style Mixed Veg Curry

South Style Mixed Veg Curry


It is an essential ingredient in the Jain adaption of dishes like Vada Pav and Pav Bhaji. You can also make zesty kebabs and bhajiyas with raw bananas!

Jain Pav Bhaji (using Raw Bananas)

Jain Pav Bhaji (using Raw Bananas)


Here are some of the most popular recipes on our website that use raw bananas. For many more tasty options, head to our website.

Handling Raw Bananas

While peeling and chopping the raw bananas, you may want to grease your palm and fingers, especially the finger nails with a little oil because some raw bananas tend to have slightly sticky goo that discolours your skin and nails. However, even if you do end up with sticky and grey coloured hands, don’t worry, just apply a little oil and wash it off with soap. Your hands will be sparkling clean again!

Pongal Kootu
Pongal Kootu

If you want the raw banana cubes to retain their shape in the curry, then it’s better to cook the raw bananas with the peel on. Then remove the peel, let it cook and then cut. Otherwise, you can just peel and chop the raw bananas and add them with the other veggies while cooking. Remember they cook very fast.
 

Raw Banana Methi Subzi

Raw Banana Methi Subzi

Top 10 Indian Raw Banana Recipes

Although raw banana has a bland taste, it has a characteristic aroma that adds value to any dish. Plus, it also absorbs flavours well. This makes it a very useful ingredient for several curries, snacks and starters. You are sure to enjoy your culinary experiments with the raw banana – and we will stand by you with loads of tasty recipes!

  Top 10 Indian Raw Banana Recipes
1. Avial
2. Oondhiya
3. Upperi
4. Jain Vada Pav
5. Raw Banana Chips
6. Raw Banana Fritters
7. Chana Dal Seekh Kebab
8. Raw Banana Crispies
9. Panchras Dal
10. Kai Kutan
 

1. When you think of raw banana, the first recipe that comes to our mind is Raw Banana Chips. Famous throughout India, especially in regions of Kerala and Tamil Nadu where raw bananas are available all year round. Raw bananas are sliced using a slicer directly in hot oil along with salt water. They are perfect jar snack.

Yellow Banana Chips
Yellow Banana Chips

2. Avial is a Kerala style recipe which is an assortment of veggies which includes raw banana. With contrasting flavours and colours, this sabzi features in South Indian weddings.


AvialAvial

3. The classic Gujarati Oondhiyu also makes use of raw banana. This winter special sabzi is enjoyed with puri. Methi muthia, yam, purple yam, fresh toovar, brinjal, potaoes and raw banana combine beautifully here. In this sabzi the veggies are stuffed with coriander and coconut. Here we have also used pressure cooker to save on time.


OondhiyaOondhiya

4. Crunchy, deep-fried raw banana roundels are bathed in jaggery syrup and coated with powdered sugar to make a crisp and sweet snack with a rustic, traditional taste – that’s Upperi. Famous during the festival of Onam, it can be stored and enjoy upto a week.

Upperi, Raw Banana Sweet Crispies, Recipe for Onam

 Upperi, Raw Banana Sweet Crispies, Recipe for Onam

5. Jains who do not reach out for potatoes, replace them with raw banana in the famous Vada Pav recipe. This Jain Vada Pav is equally tasty as the original recipe. Enjoy them as an evening snack.


Jain Vada PavJain Vada Pav

6. What’s enjoyed in Kerala with steamed rice is Kai Kutan. "Kai" means plantain (raw banana) and 'kutan' means curry. Raw banana roundels are cooked in water and then flavoured with coconut paste and finally tempered before serving. This recipe needs to be served immediately, so make it very close to serving time.

Kai Kutan, Raw Banana Coconut Curry

Kai Kutan, Raw Banana Coconut Curry

7. One of the flavourful pick using raw banana is Raw Banana Fritters. This Kacha Kela Bhajia, has slices of raw banana dipped in besan batter and deep-fried. They are delightful to bite into. This tongue-tickling snack is best enjoyed with green chutney.

Raw Banana Fritters, Kela Bhajia

 Raw Banana Fritters, Kela Bhajia

8. Like ripe banana, raw bananas are a good binding agent is tikkis and kebabs. We experimented them with chana dal and to make a Jain snack to be enjoyed at parties. The roasted chana dal imparts a unique flavour to these Chana Dal Seekh Kebabs.

Chana Dal Seekh Kebab Or How To Make Seekh Kebab Recipe

Chana Dal Seekh Kebab Or How To Make Seekh Kebab Recipe

9. Even dals include raw banana as one of their ingredients. In Panchras Dal ,toovar dal is pressure-cooked and blended with an assortment of vegetables: carrots, pumpkin, raw banana and brinjal and simmered with masalas, till every ingredient blends with another for a flavorful meal.

Panchras Dal

 Panchras Dal

10. Raw banana has been weaved into Raw Banana Fritters like the famous starter Baby Corn Fritters. Diagonally cut raw banana is dipped in maida-cornflour batter, rolled in cornflakes and deep-fried. Serve them with tomato ketchup for kids and Schezuan Sauce for adults.

Raw Banana Crispies

 Raw Banana Crispies


Top 10 Indian Raw Banana, Kacha Kela Recipes



1.

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avial recipe | aviyal recipe | South Indian avial | Kerala avial | with 35 amazing images. avial recipe is also called aviyal in South India. Learn how to make Kerala avial recipe. Avial is a traditional mixed vegetable dish that originated in Kerala cuisine, but gained an equal fanfare in Tamil nadu cuisine as well. Rare is the wedding or festive menu that does not include avial! Sadya, a traditional feast of Kerala always includes avail which is served with other vegetables , rice, pickles spread out on a plantain leaf. I share a time-honored method of making a delicious avial with mixed vegetables, fresh coconut, curry leaves, coconut oil and curd ( yogurt, dahi). The key to making excellent avial is to pay equal attention to the visual appeal – vegetables with contrasting colours such as carrot, beans, pumpkin etc are chosen, sliced evenly into thin 1 inch long pieces, and cooked to a crunchy consistency. If you’ve done this, you’ve crossed half the bridge successfully! Serve avial with steamed rice, sambar, pickle for a complete South Indian meal. pro tips for avial recipe. 1. Using coconut oil to cook South Indian food is a healthier option than processed seed oil. 2. You can mix and match the vegetables used for making avail based on what is in your kitchen and in season. 3. We first half cooked drumsticks ( Saijan ki phalli ) as they take the longest time to cook and then added all the vegetables. 4. Cut your vegetables (drumsticks, French beans, carrots, yam (suran), red pumpkin (bhopla / kaddu), raw banana and brinjal (baingan / eggplant) to 25 mm. (1") pieces, like French fries or thin long sticks. 5. Put the raw banana pieces in water to prevent them from turning black. 6. Remember that vegetables must be added to boiling water to retain their colour. If you add vegetables to cold water and cook them they will lose their colour. Enjoy avial recipe | aviyal recipe | South Indian avial | Kerala avial | with step by step photos.

2.

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undhiyu recipe | Surti undhiyu | Oondhiya | authentic Gujarati undhiyu | with 60 amazing images. Oondhiya is a classic Gujarati vegetable from the city of Surat and hence also called Surti undhiyu. Oondhiya is a preparation of vegetables and fenugreek muthias cooked in an aromatic blend of spices. A traditional undhiyu recipe requires hours on end to make. Here, we have presented a faster version using a pressure cooker that also uses less oil. Undhiyu is a one pot vegetable dish that is the hallmark of Gujarati vegetarian cuisine. Generally preparing undhiyu takes a lot of time and needs patience. Traditionally the veggies are cooked or fried in batches. There are usually three versions of Undhiyu, matla undhiyu, Kathiyawadi undhiyu and the version we have made which is surti undhiyu. As this undhiyu is cooked in pressure cooker, this recipe doesn’t take much time. The name “Undhiyu” is derived from the Gujarati word “undhu” which means upside down. Tradionally undhiyu is cooked in an earthen pot called matti nu matlu in gujju. The pots are sealed and placed upside down in a fire pit dug in the ground. the slow cooking in the earthen pot gives the dish a rustic flavor and taste. This method of making undhiyu is still used in my village, the flavor and aroma is distinctive. Undhiyu is specially made in winter as some veggies used for making are only available in winter. My mother would make undhiyu for special occasions and also family get-togethers along with poori’s and aamras. Being a Gujarati I grew up with Undhiyu as special dish for which we has to wait all year long until the winters started and we would still just get to enjoy this vegetable for 2-3 months, but now-a-days everything is easily available. Every Gujarati household makes Undhiyu for Sunday lunch or festival like Uttarayan when the vegetables are in season. The dish is a seasonal one, comprising the vegetables that are available during the winter, including green beans or new peas, small eggplants, muthia (dumplings/fritters made with fenugreek leaves, potatoes, and purple yam, yam. You can also add green peas if you wish to. Ingredients of undhiyu are now available all year but are very expensive in the off season and the quality of the vegetables are not very good. To save on time further, you can buy readymade dry muthias. However, ensure you add them along with the vegetables so that they turn soft on cooking. Ummmmm… I am reminded of Jalabi, Puri and oondhiya… trust me, that is the perfect combination to win a Gujarati's heart! Enjoy undhiyu recipe | Surti undhiyu | Oondhiya | authentic Gujarati undhiyu | with detailed step by step recipe photos below.

3.

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This is an awe-inspiring snack from the traditional cuisine of Kerala. Crunchy, deep-fried raw banana roundels are bathed in jaggery syrup and coated with powdered sugar to make a crisp and sweet snack with a rustic, traditional taste. The coating of powdered sugar enhances the mouth-feel of the Upperi and gives it an appetizing appearance while spices like cardamom and dry ginger give it a wonderful aroma and taste. When you add the powdered sugar, it might be a little difficult to mix because the syrup starts solidifying, but still make a good effort and mix it well with a spoon. Once it starts cooling down, you can separate the pieces and coat each piece with your hands. After it cools down completely, store it in an airtight container. Upperi has a long shelf life. Other variants of banana crisp recipes that you may like - Yellow Banana Chips and Banana Pepper Wafers .

4.

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Mumbai’s very own burger, now made in Jain style! Vada Pav is part and parcel of Mumbai’s culture, a signature dish on its street food scene. While it usually uses potatoes, onions, ginger and other ingredients not used by Jains, this version substitutes potatoes with raw bananas. With flavour enhancers like green chillies and lemon juice, this Jain Vada Pav tastes just as awesome as the original, and you will not find anything amiss! Relish it in the typical Mumbai way, with deep-fried green chillies. You can also try other Jain-friendly recipes like Jain Pav Bhaji and Baked Layered Coconut Rice with Curry .

5.

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raw banana fritters recipe | raw banana bajji | kaccha kela pakoda | with 27 amazing images. Lose yourself in the scrumptiousness of these yummy raw banana bajji. Learn how to make raw banana fritters recipe | raw banana bajji | kaccha kela pakoda | The kela bhajia is a fabulous tea-time snack, with the inimitable flavour of raw bananas coated with a batter of besan flavoured with asafoetida and carom seeds. raw banana fritters are a delicious and versatile snack and a great way to use up raw bananas. The fritters can be served with your favorite chutney or sauce. These kaccha kela pakoda must be served fresh, to enjoy the awesome crispness and the burst of flavour. Pro tips to make raw banana fritters: 1. Make sure the batter is not too thick or too thin. 2. Fry the fritters over medium heat so they cook evenly. 3. Drain the fritters on paper towels to remove excess oil. Enjoy raw banana fritters recipe | raw banana bajji | kaccha kela pakoda | with detailed step by step photos.

6.

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chana dal seekh kebabs recipe | Jain kebab | healthy tava chana dal seekh kebab | with 42 amazing images. These Jain chana dal and raw banana seekh kebabs are a delicious and nutritious dish that is made while following Jain dietary rules. Learn how to make Chana Dal Seekh Kebabs recipe | Jain kebab | healthy tava Chana Dal Seekh Kebab | Perfect chana dal seekh kebabs, made with the ideal proportions of chana dal, raw banana and chopped cabbage, excitingly flavoured with mint, green chillies and spice powders, can be served as a starter. The unique combination of chana dal and raw banana creates a delicious and nutritious seekh kebab. The protein-rich chana dal and fiber-rich raw banana in this dish help you stay healthy. These healthy tava chana dal seekh kebab are not only tasty but also very easy to make. Once the mixture is shaped around skewers, these chana dal seekh kebabs are typically grilled or pan-fried until golden brown, giving them a slightly crispy exterior while remaining soft and flavorful inside. The smoky, charred flavor from the grill elevates the taste of the kebabs, making them perfect for serving as an appetizer or snack. They can be enjoyed with mint chutney or yogurt dip and are ideal for parties or as a healthy alternative to meat-based kebabs. pro tips to make chana dal seekh kebab: 1. Allow the kebabs to cook slowly over medium heat to ensure they are cooked through without burning. 2. Add a sprinkle of chaat masala or some chopped cilantro for extra flavor. 3. You can prepare the kebab mixture in advance and refrigerate it overnight. 4. Serve chana dal seekh kebab on tava hot with green chutney. Enjoy chana dal seekh kebabs recipe | Jain kebab | healthy tava chana dal seekh kebab | with detailed step by step photos.

7.

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South Indian cuisine generally uses a lot of coconut. However, it is used in a balanced way with the required amount of spices, tamarind, etc. In this delicious South Style Mixed Veg Curry, a colourful assortment of veggies is cooked with a richly-textured paste of coconut, cumin seeds and green chillies. This spicy curry gets a tangy twist with the addition of tamarind pulp. In some ways, this is a variant of the popular South Indian dish called Avial, which uses thick curds instead of tamarind to perk up the curry.

8.

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Jain pav bhaji recipe | Jain pav bhaji using raw bananas | healthy no onion, garlic, potatoes pav bhaji | with 40 amazing images. If you thought Pav Bhaji cannot be made without potatoes, then this Jain pav bhaji will be an eye-opener for you. Made with raw bananas and other vegetables spiced up with red chilli paste and pav bhaji masala, this delicious Jain pav bhaji tastes as wonderful as the original, especially after you garnish it with lemon juice and coriander. Hand-in-hand with buttered pav, this Jain pav bhaji is so delectable, you will actually feel a mild pinch of sorry deep down your heart when the plate becomes empty! The best part is that this is a healthy Jain pav bhaji. One serving has 117 calories for Jain pav bhaji making this good for diabetics, weight loss, healthy heart, pregnant women. Raw bananas used in Jain pav bhaji are good for the heart as they are rich in potassium. Rich in vitamin C, vitamin B6 and good for the kidney. Raw bananas are healthy and very good for people with diabetes. Jain Pav Bhaji is rich in Vitamin C, Vitamin B, Folic Acid, Iron, Fiber. pro tips for Jain pav bhaji. 1. Raw bananas when cooked taste like cooked potatoes. 2. Mash Jain pav bhaji lightly using a potato masher. The best time to mash is after cooking. 3. Soaking Kashmiri red chillies gives Jain pan bhaji a bright red colour. 4. Jain pav bhaji is best enjoyed hot, but it can also be stored in the refrigerator for up to 2 days. 5. You can add cauliflower florets to the Jain pav bhaji recipe. Enjoy Jain pav bhaji recipe | Jain pav bhaji using raw bananas | healthy no onion, garlic, potatoes pav bhaji | with step by step photos.

9.

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An ideal recipe for a traditional celebration at home. Toovar dal is pressure-cooked and blended with an assortment of vegetables: carrots, pumpkin, raw banana and brinjal and simmered with masalas, till every ingredient blends with another for a flavorful meal. This dal goes well with Parathas as well as Cooked Rice .

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