Ever wondered how to transform simple raw bananas into a crispy, spiced delight?
This Vazhakkai (Plantain) Fry is your answer—thinly sliced green plantain coated in a fragrant spice-and-flour mix, pan‑fried to golden perfection. Whether you need a quick side for rice and dal or an irresistible snack, this fry steals the show.
Why You’ll Love This Plantain Fry
- Crunchy & Spiced: A combo of gram flour, rice flour, and semolina creates a light, crispy crust.
- Flavor-Packed: Turmeric, chili, cumin, coriander, pepper, and garam masala deliver layers of warmth.
- Quick & Pantry-Friendly: No soaking or fermenting—just coat and fry.
- Versatile Side: Perfect with sambar rice, rasam, or even alongside a leafy salad.
Ingredient Breakdown: What Makes It Pop
- Raw Plantains: Firm enough to hold their shape, with a mild potato‑like flavor.
- Turmeric & Chili Powder: Provide color and a balanced heat.
- Cumin & Coriander Powder: Add earthy, citrusy notes.
- Black Pepper & Garam Masala: Layer in warmth and complexity.
- Asafoetida (Hing): A pinch gives umami depth.
- Rice Flour, Gram Flour & Semolina (Rava): Form the crispy, golden crust.
- Salt: Ties all the spices together.
- Oil: For shallow frying until perfectly crisp.
How It All Comes Together
- Prep & Soak: Slice plantains into medium rounds and soak briefly in salted water to remove excess starch—this prevents sticking.
- Mix Your Masala Coating: In a bowl, whisk together all spices—turmeric, chili, cumin, coriander, pepper, garam masala, hing—and then stir in rice flour, gram flour, and semolina. Spread this on a plate.
- Coat the Plantains: Pat plantain slices dry, then press each piece into the spice‑flour mix, ensuring both sides are well coated.
- Fry to Golden Perfection: Heat oil in a flat pan over medium flame. Place coated plantains in a single layer; add a little oil around the edges. Fry until the underside turns golden, then flip and cook the other side.
- Garnish & Serve: Transfer to a paper towel–lined plate to drain. Sprinkle with crisped curry leaves for an aromatic finish.
💡 Pro Tip: Don’t overcrowd the pan—fry in batches so each slice gets enough space to crisp evenly.
What Goes Along
- Sambar Rice or Rasam Rice: Classic South-Indian pairing.
- Coconut Chutney: A cooling, creamy counterpoint.
- Plain Curd Raita: Soothes the spice and adds tang.
How to Serve
Arrange the fries on a platter, garnish with fried curry leaves, and serve hot. Encourage guests to dunk in chutney or scoop over rice for a burst of crunch.
Packing & Make‑Ahead
- Prep Coating Ahead: Mix your dry masala up to 24 hours early; store in an airtight jar.
- Reheat Crisp: Store any leftovers in the fridge and re-crisp in a hot oven or air fryer at 180 °C for 3–5 minutes.
Party & Bulk Prep
- Double or Triple Batches: Use two pans side by side to fry large quantities quickly.
- Keep Warm: Transfer fries to a low‑heat oven (100 °C) on a wire rack to stay crispy until serving.
Plantain Fry
Description
This crispy plantain fry is a quick and easy side dish you’ll find yourself making on repeat. Made with raw bananas (also known as vazhakkai), it’s coated in a simple spice mix with rice flour, gram flour, and rava that gives it a golden, crunchy texture once pan-fried. It’s perfect alongside sambar, rasam, or even just some curd rice. The best part? No deep frying needed—just a tawa and a few minutes. Whether you call it vazhakkai fry, raw banana fry, or spiced plantain slices, this dish is comfort food at its best.
Ingredients
Instructions
Prep Work
-
Peel & slice
Peel each plantain and cut into medium‑thick slices.
-
Mix dry spices
Whisk turmeric, chilli, pepper, cumin, coriander, garam masala, salt and hing in a small bowl. -
Combine coatings
Stir rice flour, gram flour and rava into the spice blend until evenly mixed. Spread on a plate.
Method
-
Coat the plantains
Pat each slice dry. Place them one by one on the plate of coating mix, pressing gently so both sides are well covered.
-
Heat the pan
Warm a tawa or heavy skillet over medium heat. Pour in enough oil to coat the surface. -
Fry first side
Arrange coated plantain slices in a single layer. Drizzle a little more oil on top if needed. Cook until the edges turn golden and crisp. -
Flip & finish
Carefully flip each slice and fry the other side until golden brown and cooked through. -
Garnish & serve
Transfer to a paper‑lined plate to drain excess oil. Garnish with fried curry leaves and serve hot.
Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 1.2g6%
- Sodium 350mg15%
- Potassium 550mg16%
- Total Carbohydrate 25g9%
- Dietary Fiber 3g12%
- Sugars 5g
- Protein 3g6%
- Vitamin C 12 mg
- Iron 0.6 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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