Introduction
Raw Banana Fritters | Kachche Kele ke Pakode or Bhajiya are a crispy Indian snack loved across households. Made with raw bananas, gram flour, and spices, these golden fritters are crunchy on the outside and soft inside. Raw Banana Fritters are simple, delicious, and perfect as a tea-time snack or a side dish with dal-rice. This recipe is quick, budget-friendly, and one of the best ways to enjoy raw bananas in Indian cooking.”
In Indian kitchens, Kachche Kele ke Pakode are often made as a versatile substitute for potato pakoras because of their starchy texture and neutral flavour. This makes raw banana fritters a wonderful ingredient for creating snacks that are both filling and wholesome. When sliced, coated in a spiced batter, and fried until crisp, these fritters take on a delicious crunch while remaining soft inside – the perfect balance for an evening snack.
Try our other delicious recipes: Agastya Phool / Bokful Pakoda Recipe, Moringa Flower Fritters recipe, Bread Pakora Recipe, Cabbage Fritters, Pumpkin Flower Fritters, Pyaz ka Pakodas, Masoor dal ka Pakodas, Aloo ka Pakodas, Gobi ke Pakode, Mirch Pakoda Recipe
Youtube: Kachche kele ka Bhaja, Aglio e Olio Pasta, How to cut Jackfruit at home, Masala Chawal Recipe, Aloo Palak ki Sukhi Sabji, Sukhi Lahsun ki Chutney
⭐ Why You’ll Love This
- ✅ Quick and easy to make with everyday ingredients
- ✅ Crispy, golden texture with soft, flavorful insides
- ✅ Doubles up as a snack or a side dish
- ✅ Vegetarian, family-friendly, and budget-friendly
🛒 Ingredients
- Raw bananas (kachche kele) – 2
- Gram flour (besan) – 2 tablespoons
- Turmeric powder – ½ teaspoon
- Red chili powder – 1 teaspoon
- Salt – to taste
- Water – as needed (to sprinkle on bananas)
- Oil – 3 tablespoons (for shallow frying)
👩🍳 Step-by-Step Instructions
1. Prepare the Bananas
- Peel the raw bananas and cut them into three equal parts.
- Slice each part into 3–4 pieces, about ¼ inch thick.
- Soak the slices in curd water for 5 minutes to prevent darkening.
2. Coat the Bananas with Gram Flour and Spices
- In a bowl, add the banana slices along with gram flour, red chili powder, turmeric powder, and salt.
- Sprinkle a little water and mix well so the bananas are evenly coated with the spiced batter.
3. Fry the Fritters until Golden and Crispy
- Heat oil in a pan or on an iron tawa over medium flame.
- Place the banana slices gently into the hot oil.
- Fry on both sides until golden brown and crispy.
4. Serve
- Remove onto a plate, sprinkle black salt over the fritters, and serve hot with dal-rice or enjoy as an evening snack with tea or coffee.
💡 Tips & Tricks
- Add 1 tablespoon rice flour to the batter for extra crispiness.
- A pinch of ajwain (carom seeds) or hing (asafoetida) improves flavor and digestion.
- Fry on medium heat to ensure the fritters cook evenly and don’t turn soggy.
- Sprinkle chaat masala on top before serving for a zesty twist.
🌿 Health Benefits
- Rich in dietary fiber, aiding digestion and gut health.
- High in potassium, good for heart health.
- Low in sugar compared to ripe bananas, making them suitable for diabetics.
- A healthy alternative to potato snacks with a similar starchy texture.
🍽️ Serving Suggestions
- As a crunchy side with dal-rice for a wholesome meal.
- With green chutney or tamarind chutney as an evening tea-time snack.
- Perfect for rainy days or festive gatherings paired with masala chai.
- Serve as a party appetizer with spicy dips.
🥡 Storage & Reheating Tips
- Best enjoyed fresh for maximum crispiness.
- Can be stored at room temperature for up to 4 hours.
- To reheat, air-fry or bake at 180°C for 5 minutes to restore crispiness.
📖 Printable Recipe Card
Raw Banana Fritters (Kachche Kele ke Pakode)
Ingredients:
- Raw bananas – 2
- Gram flour – 2 tbsp
- Turmeric powder – ½ tsp
- Red chili powder – 1 tsp
- Salt – to taste
- Water – as needed
- Oil – 3 tbsp
Instructions:
- Peel and slice bananas into ¼ inch pieces. Soak in curd water for 5 minutes.
- Mix with gram flour, turmeric, chili powder, and salt. Sprinkle water and coat well.
- Heat oil, fry banana slices on both sides until golden and crispy.
- Remove, sprinkle black salt, and serve hot with dal-rice or tea.