Raw Banana Chivada
This mouthwatering irresistible dish is prepared by frying grated raw bananas oil till it turns brown and crisp. Then some roasted dry fruits and spices are added. I assure you it is difficult to stop eating it once you start!
Potato Chivada is quite popular, but personally I prefer the unique taste of Banana Chivada. Making it is also much easier. Banana Chivada goes very well with dal and rice, curd rice or even with Rasam and rice.
Let me explain why I said that I prefer Banana Chivada over Aloo Chivada. It is difficult to get new potatoes with less starch at all times of the year. That will make it difficult to make it crisp enough. Moreover, Aloo takes a long time to fry. Raw bananas do not offer any such problems. They are easy to find and frying is also very easy.
You May also like this Recipe Andhra Style Raw Banana Pulp Curry
Before you start off trying out this easy-Peasy recipe,do follow the tips. It will ensure that the dish turns out perfect each time you cook it.
• Select a banana which is quite raw. The vegetable will come out very crisp when fried.
Frying the Banana:
• Peel the Banana and grate it over hot oil in a kadai.
• Grate a little at a time so that the grated banana is immersed in oil as it is being grated. In this way it will fry perfectly.
Precautions to take when making the Chivda:
• Your hands might not be able to bear the heat of the oil when you are grating the banana over hot oil. Take care to blow over your hands from time to time to avoid the problem.
Is there an alternate way?
• Many people ask why the banana cannot be grated separately and then fried in the oil. Actually, raw Banana gets blackish in a little while as we grate it. Moreover Banana has a sticky tendency. It tends to get sticky and messy when fried. We will not get a crisp and loose Chivada.
Salt and Turmeric water:
• While the grated Banana is being fried, it is a good idea to sprinkle a little water in which salt and turmeric have been dissolved. The salt will be absorbed in the banana only in this way. If we mix the salt and turmeric after the grated banana is fried, the salt will not soak into the vegetable. Moreover, the raw smell of Turmeric may not be pleasant while eating.
• We need not be hesitant about adding the Turmeric and salt water into the hot oil. It will only splutter a little just like Curry leaves splutter when added to the seasoning in veg preparations.
Raw Banana Chivada - Recipe Video
Raw Banana Chivada
- Prep Time 1 min
- Cook Time 20 mins
- Total Time 21 mins
- Serves 8
- 3 Firm Raw Bananas
- Oil (for frying)
- 3/4 tbsp Salt
- 1 tbsp Turmeric(Haldi)
- 1/4 cup Water
- 4 Sprigs Curry Leaves
- 3-4 Dry Chillies
- Cashew (1 small fistful)
- Badam (Some)
- 3 tbsp Kismis
- 1 tbsp Red Chilli Powder
- Pepper Powder (a little)
- 1/2 tbsp Chat Masala
- Remove the stem of the bananas and peel. Keep aside.
- Mix salt and Turmeric in the water and keep aside.
Fry, Cashew , almond and Kismis in oil separately. Keep aside.
- Grate the banana over the hot oil. Take care to lower the heat to save your hands from scalding. Use a grate with large holes. Fry half a banana at a time.
- Tap the Banana in the hot oil gently. The bits will separate easily. Now add a spoonful of salt and turmeric water and fry. Keep stirring.
When the banana bits are nicely separated, raise the flame and fry the banana till
brown and crisp. Take the fried vegetable out of the oil and spread out on a
colander. Leave it to cool. Fry the rest of the Banana in the same way.
- After all the Banana is fried, fry the red chillies and curry leaves in the same oil. Keep a side.
- The fried Banana grate will be cool and crisp by now. Mix the fried dry fruits , Chat masala and chilli powders. Toss well until the banana is well coated with the spices. Store in an airtight container. The Chivada will stay fresh for at least a fortnight.
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