Crispy Goan Spiced Banana Fritters (Kelyachyo Fodi)

The Goan Kelyachyo Fodi Recipe (Spicy & Crispy Pan-Fried Banana)

Introduction

The Goan Kelyachyo Fodi is a delightful Goan dish that showcases the humble raw banana, transforming it into a spicy and crispy treat that is perfect for tea time or as a delectable appetizer for gatherings. This recipe combines aromatic spices with the crunch of semolina, creating a savory snack that tantalizes the taste buds with each bite. Let’s embark on this culinary journey and explore how to prepare this scrumptious dish.

Ingredients

Nutritional Information (Per Serving)

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Servings: 12

Instructions

1. Preparation of Bananas:
   Begin by washing the raw bananas thoroughly, ensuring they are clean and ready for cooking. Carefully peel the bananas using a vegetable peeler. To prevent the starch from sticking to your skin and to keep the bananas from browning, smear a bit of oil onto your fingers and palms.

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2. Slicing the Bananas:
   Slice the peeled bananas in half lengthwise, then cut each half into slices about 1/4 inch thick. This size will allow for even cooking and crispiness.

3. Soaking:
   Soak the banana slices in water for about 20 minutes. This step helps to reduce the starch content, resulting in a better texture when fried.

4. Spice Mixture:
   While the bananas are soaking, combine the red chilli powder, turmeric powder, and salt in a small bowl. This spice mix will infuse flavor into the banana slices.

5. Coating the Bananas:
   After 20 minutes, drain the water from the banana slices and gently pat them dry. Coat the raw bananas with the spice mixture, ensuring they are evenly covered. Allow them to rest in this marinade for another 10 minutes, allowing the flavors to meld beautifully.

6. Preparing the Coating:
   On a wide platter, prepare the coating by placing the semolina (sooji) and an additional sprinkle of salt, mixing well to ensure a consistent texture.

7. Frying the Bananas:
   Heat a couple of tablespoons of sunflower oil in a frying pan over medium heat. Once the oil is hot, take the marinated banana slices and dip them into the semolina mixture, ensuring each piece is well-coated on all sides.

8. Cooking:
   Carefully place the semolina-coated banana slices into the hot frying pan. Fry them until they are cooked through and have developed a beautiful golden brown color, which usually takes about 8 to 10 minutes. For even cooking, you can cover the pan halfway through the process. Flip the bananas gently to ensure both sides become crispy and golden.

9. Serving:
   Once the bananas are perfectly fried and crispy, remove them from the pan and place them on a paper towel to absorb any excess oil. Serve the Goan Kelyachyo Fodi hot, either as a delightful tea-time snack or as an enticing appetizer for your next gathering.

Conclusion

The Goan Kelyachyo Fodi is not just a dish; it’s an experience that captures the essence of Goan cuisine. With its blend of spices and the satisfying crunch of semolina, this recipe is sure to become a favorite among friends and family. Enjoy this spicy, crispy treat and share the joy of cooking with those you love!