Vazhakkai fry recipe with step by step photos. This is a mildly spiced and slightly crisp South Indian style banana fry made with unripe bananas or plantains, spices and herbs. A no onion no garlic and vegan recipe that makes for an excellent side dish with South Indian meals.
I usually buy unripe banana or plantains when I go for veggie shopping. I try to include them in our diet and make various dishes with them. Some of the Raw Banana Recipes that I make often at home are:
The recipe is easy and quick to prepare. All you need to do is to cut the raw bananas into thin round slices. Then fry a few spices and saute the banana slices until tender.
However the recipe needs attention while cooking. So do prepare when you are cooking some other dish also.
This recipe of vazhakkai fry accompanies sambar-rice or rasam-rice or dal-rice very well. You can also have them plain or with chapatis.
This recipe can be easily scaled to make for more servings. It can also be packed for lunch box with a side of chapati or paratha.
Step-by-Step Guide
How to make Vazhakkai Fry
1. Rinse 4 small to medium-sized raw unripe bananas first (300 grams) in fresh water. Then peel them lightly. I usually remove the black spots and keep the peels as they are.
Slice them in thin rounds and add them to a bowl containing water + a bit of salt (about ¼ teaspoon salt), so that they don’t darken. After you slice, then immediately add them to the bowl of water.
2. Before you start frying the spices, drain all the water from the raw bananas and set them aside.
Heat 2 tablespoons of oil in a shallow frying pan. You can use any neutral-flavored oil.
Keep the heat to a low or medium and add ½ teaspoon of mustard seeds. Saute till the mustard seeds crackle on low heat.
3. Then add 6 to 7 curry leaves and a pinch of asafoetida (hing).
4. Stir to mix.
5. Now add the sliced bananas carefully. Due to some moisture being present in them they may splutter.
6. Mix the bananas with the rest of the tempered ingredients.
7. Then add the following spice powders:
- ½ teaspoon red chili powder
- ½ teaspoon coriander powder
- ¼ teaspoon turmeric powder.
8. Stir and mix the spice powders very well with the banana slices.
9. Spread the raw banana slices evenly on the pan, so that they get cooked evenly. Keep the heat to low to medium-low.
10. Don’t cover the pan with any lid and saute the bananas on a low to medium-low heat.
Do stir at intervals after 5 to 6 minutes for even cooking. Also, remember to turn slices and cook the sides which look uncooked or not roasted or crisp.
11. Cook till the slices become crisp towards the edges. Not all slices will become crisp, but most of them will be. When the banana slices are cooked, sprinkle salt as needed. Stir again and mix well.
12. Add 1 tablespoon of chopped coriander leaves and mix. For a slight tang, you can add some lemon juice at this step.
Serve vazhakkai fry hot or warm as a side dish with sambar-rice or rasam-rice or dal-rice or any South Indian meal of your choice. You can also have them plain or with chapatis or paratha.
Few more healthy veggie recipes you may on this website:
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Vazhakkai Fry (Banana Fry)
Vazhakkai fry is a mildly spiced and slightly crisp South Indian style banana fry made with unripe bananas or plantains.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
peeling and slicing vazhakkai (raw bananas)
Rinse 4 small to medium sized raw unripe bananas first (300 grams). Peel them lightly. I usually remove the black spots and keep the peels as they are.
Slice them in thin rounds and add them in a bowl containing water + a bit of salt (about 1/4 tsp salt), so that they don’t darken.
making vazhakkai fry
Before you start frying the spices, drain all the water from the raw bananas and set them aside.
Heat 2 tbsp oil in a shallow frying pan. Keep the flame to a low or medium and add ½ tsp mustard seeds. Saute till the mustard seeds crackle.
Then add 6 to 7 curry leaves and a pinch of asafoetida. Stir.
Now take the bananas from the water and add them.
Mix the bananas with the rest of the tempered ingredients.
Add 1/2 teaspoon red chili powder, 1/2 teaspoon coriander powder and 1/4 teaspoon turmeric powder.
Mix the spice powders very well with the banana slices.
Spread the banana slices evenly on the pan, so that they get cooked evenly.
Don’t cover with any lid and saute the bananas on a low flame.
Do stir at intervals for even cooking. Turn slices and cook the sides which look uncooked or not roasted or crisp.
Cook till the slices become crisp towards the edges. Not all slices will become crisp, but most of them will be.
When the banana slices are cooked, sprinkle salt according to taste. Stir and mix well.
Add 1 tablespoon chopped coriander leaves. Mix well. For a slight tang, you can add some lemon juice at this step.
Serve vazhakkai fry hot or warm with sambar-rice or rasam-rice or dal-rice very well. You can also have them plain or with chapatis.
This dish can also be packed in lunch box with a side of paratha or chapati.
- The recipe can be doubled or tripled.
- To make the dish gluten-free skip adding asafoetida or source gluten-free asafoetida.
Nutrition Facts
Vazhakkai Fry (Banana Fry)
Amount Per Serving
Calories 313 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 1g6%
Sodium 1177mg51%
Potassium 748mg21%
Carbohydrates 48g16%
Fiber 3g13%
Sugar 22g24%
Protein 2g4%
Vitamin A 1950IU39%
Vitamin C 87.6mg106%
Calcium 12mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
This Vazhakkai Fry Post from the blog archives, first published in June 2016 has been republished and updated on December 2022.
Source: Dassana’s Veg Recipes
