Here are some tips for making delicious raw banana fry

1. Choose the Right Bananas

• Use raw, green bananas (also called plantains) that are firm and not overly ripe. They should be starchy and not sweet.

2. Peel Properly

• Raw bananas can be tricky to peel. Slice off the ends, make a shallow cut along the length, and peel the skin off using your fingers or a knife.

3. Slice Evenly

• Cut the bananas into uniform slices or cubes for even cooking. Thin slices will crisp up better, while thicker slices will remain soft inside.

4. Soak in Water

• After slicing, soak the banana pieces in water with a pinch of turmeric and salt for 10-15 minutes. This prevents discoloration and removes any stickiness.

5. Season Well

• Use a mix of spices like turmeric, red chili powder, cumin powder, coriander powder, and salt. Adjust the spices to your taste.

6. Coat with Rice Flour or Semolina

• Lightly coat the banana slices with rice flour or semolina before frying. This adds a crispy texture.

7. Fry at the Right Temperature

• Heat oil on medium heat. If the oil is too hot, the bananas will brown too quickly without cooking through. If it’s too cool, they’ll absorb too much oil.

8. Drain Excess Oil

• After frying, place the banana slices on a paper towel to remove excess oil.

9. Add a Tempering (Optional)

• For extra flavor, prepare a tempering with mustard seeds, curry leaves, and dried red chilies in a little oil. Toss the fried bananas in this tempering.

10. Garnish

• Sprinkle chaat masala, lemon juice, or freshly chopped coriander leaves for a tangy and fresh finish.

11. Serve Hot

• Raw banana fry tastes best when served hot and crispy as a side dish or snack.