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Raw Banana Fry or Kappa

Sujata Hande-Parab
35 minutes
Prep Time
10 minutes
Cook Time
4 People
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ABOUT Raw Banana Fry or Kappa RECIPE

The banana is an edible fruit, elongated and curved, with soft flesh rich in starch covered with a rind, which may be green, yellow, red, purple, or brown when ripe. In some countries, bananas used for cooking may be called plantains, in contrast to dessert bananas. It is second most important crop in India next to Mango. Available throughout the year, Affordable, tasty, nutritive, makes it favourite fruit among all classes of people. It is consumed in a fresh or cooked form using both raw and ripe fruit. It is used in making chips, cakes, bread, jam, halwa, jelly etc. Banana leaf, the stem has significant importance in Hindu religious events. Banana leaves with the stem are used in satyanarayan pujas, home and havan. Leaf is used as a plate for offering navaidaya to god. Banana is a rich source of carbohydrate and is rich in vitamins particularly vitamin B. It is also a good source of potassium, phosphorus, calcium and magnesium. The fruit is easy to digest, free from fat and cholesterol and very good in high blood pressure, arthritis, ulcer, gastroenteritis and kidney disorders. Raw Banana peel is sticky sometimes reason being the sticky enzyme which oozes out while peeling which may spoil your hands. This can be avoided by applying some coconut or any vegetable oil before peeling.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Maharashtra
  • Frying
  • Side Dishes
  • Gluten Free

Ingredients Serving: 4

  1. Raw Bananas – 2 Medium (peeled and sliced)
  2. Lemon Juice – 1 tsp
  3. Garam Masala – 1 tsp
  4. Red chili powder – ½ - 1 tbsp.
  5. Turmeric Powder – 1tsp
  6. Fine Semolina – ½ cup
  7. Rice Flour – 1 – 2 tbsp
  8. Oil – 3-4 tbsp.
  9. Salt - As per taste


  1. Wash bananas. Peel and cut into ½ inch slices.
  2. Immediately transfer them to a salt water bowl. Keep there for 10 minutes.
  3. Remove and pat dry. Transfer them to a bowl, add salt and Lemon Juice. Coat well. Keep aside for 15 minutes.
  4. Remove excess water if any. Add Turmeric powder, garam masala, Red chilli powder. Coat well with all dry masalas. Let it marinate for more 15 minutes.
  5. Take Semolina or Rava and rice flour in a plate. Dredge marinated slices in the mixture till they well coated from all the sides.
  6. In a non-stick pan drizzle some oil, arrange coated slices. cover and cook on low flame for 10-12 seconds. Remove plate or lid. Cook further for 2-3 minutes
  7. Turn them over and fry from another side. Drizzle some oil on slices. Cover for few seconds. Remove plate and let it be in a pan for a minute or so till they become crisp.
  8. Remove it on absorbent paper or kitchen towel.
  9. Serve hot with dal rice.

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Shelly Sharma
Shelly Sharma   Feb-23-2018

Deliciously amazing.

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