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Kachya keli che kaap or Keliche Kaap is one of the most popular Indian side dish served along with meals or eaten as a snack. This is a no onion-garlic recipe. Keliche kaap is a Marathi word for raw banana fritters. These are also called plantain fry, raw banana fry, kachya kelyache kaap.
This is a very quick, easy and simple recipe. Keliche kaap are made by peeling and cutting raw banana, coating them in the mixture of besan (gram flour) & rice flour along with basic spice mix and shallow fried. These kachya keliche kaap are crispy from the outside and perfectly soft from inside. They taste amazing as a side dish with sambar rice or with plain varan bhat.
Raw bananas are used widely in Indian cuisine. The most famous Indian snack made from them is the crispy, salted banana chips. Many recipes such as stir fry sabzi, raw banana cutlet, raw banana masala curry are made using unripe raw banana.
In India, raw bananas are available easily in the market all around the year. They are also mostly consumed during fasting / vrat / upvas . Also raw bananas are extensively used in Jain Cuisine making this dish a Jain-friendly recipe. At home, we like to make banana chips, kachya keli chi bhaji (sabzi) & these kaap using this nutritious fruit.
Raw banana / Kacha Kela / Plantain is a rich source of fiber, vitamins, and minerals. Rich in vitamin A, vitamin C, and Vitamin B6, and rich in potassium and magnesium these are also said to be superfoods.
These are vegan and excellent options for gluten-free, paleo-friendly recipes. To make any dish out of raw banana, you first need to peel of the hard skin. Then cut them and immediately immerse in salted water to avoid oxidation. Do not expose these raw bananas to air for a long period of time as they turn black immediately.
Raw Bananas are easily digestible and contain a good amount of daily recommended amount of vitamins. Raw bananas are the best substitute for normal potatoes. Unlike sweet bananas these raw bananas / plantain / kacha keli requires cooking . You cannot eat them raw.
Raw bananas are nutritious whole food and can be easily included as a part of healthy diet. They contain 90-130 calories per 100 grams. The recipe that I am sharing today is often made at my home.
This keliche kaap are a great accompaniment to any Indian meal. When feeling bored of eating the same vegetables, this kachya keliche kaap is the perfect option to make.
Kachi keli / Raw bananas secrete a sticky substance, hence when you try to peel of the skin and cut them, your hands get a lot sticky. To avoid this, always apply little oil on your palms before peeling or cutting the raw banana. To cut banana for keliche kaap, cut the edges, using potato peeler or knife remove the skin and cut them lengthwise (vertical). Once cut, immediately put them into salted water to avoid oxidation.
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Let’s see how to make kachya keliche kaap also known as pan-fried plantain fry / raw banana fry with simple basic ingredients in your home kitchen.
Serves: 3 Persons
Prep time: 15 minutes
Cook time: 10 minutes
Cooking level: Very Easy
Taste: Spicy
- 4 nos. Kachi Keli (Plantain, Raw Banana) Medium Size
- 5 tbsp Besan (Gram Flour)
- 3 tbsp Rice Flour
- 2 tbsp Coriander Powder
- 1 tbsp Red Chilli Powder
- 1 tbsp Garam Masala Powder
- 1 tbsp Chaat Masala
- Salt to taste
- Oil for Frying
- 4 cups Salted Water to immerse the banana slices
- To peel and cut the banana, first apply little oil on your palms. This will make sure that your hands won’t get too sticky when cutting and peeling the raw banana.
- Cut the edges of the banana. Using a potato peeler or knife remove the skin.
- Cut the banana length-wise (vertically), do not cut the slice very thin.
- Keep the banana slices completely immersed in saltwater immediately after cutting.
- Now in a mixing bowl add besan (gram flour), rice flour, coriander powder, red chilly powder, garam masala, chaat masala & salt. Mix everything well. Check for seasoning.
- Now take a slice of banana and coat it with the spiced gram flour (besan) & rice flour mixture and pat the slice from both sides so that the mixture sticks to the slice evenly.
- Likewise, coat all the banana slices and keep them aside.
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- In a thick bottom skillet heat oil. Shallow fry the banana slices on low to medium flame from both sides till golden brown. These hardly take 2-3 minutes to cook.
- To check if keliche kaap are cooked, use a toothpick or tip of the knife and press it in the middle section of the slice. If it goes easily without resistance then kaap / slices are perfectly cooked.
- Keliche Kaap / Pan Fried Plantain – Kelyache Kaap are ready. Serve hot as a side dish for a meal or as a snack.
Note:
You may also sprinkle dry mango powder instead of chaat masala over the hot slices for that chatpata tangy taste.
