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Raw Banana Chops Recipe: Spicy, Fragrant and Lightly Pan-Cooked
Not every “chop” involves meat or a deep fryer. These raw banana chops are slices of plantain coated in a coconut and spice paste, rested for a while, then cooked slowly until soft and aromatic. A tempering of fennel and curry leaves adds fragrance, while cinnamon, cloves and cardamom bring a gentle warmth. Ashha calls it a spicy, drooling treat, and says it’s one of her favourites, a recipe she picked up from a friend’s kitchen back in college.
Recipe Creator – Ashha D.Raj
Recipe Overview
- Recipe name: Plantain / Raw Banana Chops
- Prep time: Not specified (the sliced plantain marinates for 20 minutes)
- Cooking time: 30 minutes
- Total time: Not specified (30 minutes cooking, plus marinating)
- Servings: 4
- Cuisine / course: South Indian snack or side dish
- Diet: Vegetarian
- Difficulty: Easy
- Flavour profile: Spicy, aromatic, savoury
- Storage: Best within 1 day
Ingredients Overview
The star
- Plantain (raw banana), 2: firm, starchy slices that soften as they cook and soak up the marinade
The paste (ground)
- Coconut, 2 tbsp: softness and richness
- Turmeric, ¼ tsp, and chilli powder, ½ tsp: colour and heat
- Cinnamon, 2 (the unit isn’t given), cloves, 2, and cardamom, 2: warm, sweet fragrance
Tempering and seasoning
- Curry leaves, ½ tsp fennel, and a few: aroma
- Oil, ¾ tsp, and salt to taste
Health Benefits and Nutritional Aspects
Raw plantain is a starchy vegetable that provides carbohydrates, fibre and potassium, and it’s popular across South Indian kitchens as a filling base. Coconut adds a bit of richness, while the whole spices and fennel give the dish bold flavour without extra salt.
The recipe uses only ¾ tsp of oil for the whole batch, so it’s much lighter than a fried version. It’s vegan and naturally gluten-free as written. Plantain is filling, so a modest portion goes a long way. I haven’t listed calories or nutrient values, since they depend on the size of your plantains and portions.
Step-by-Step Preparation
- Slice the plantain: Cut it into slices. (The page doesn’t give a thickness or mention peeling, so follow your usual method for raw plantain.)
- Marinate: Coat the slices with the ground paste, salt and a little water. Set aside for 20 minutes.
- Temper: Heat oil in a pan. Allow the curry leaves and fennel to sputter.
- Add the plantain: Tip in the marinated slices and toss.
- Cook covered: Close the lid and cook, stirring now and then.
- Fry slowly: When the plantain is soft, fry gently until the raw smell leaves.
- Serve: Enjoy hot.
Mistake to avoid: Rushing the final fry. The recipe says to fry slowly until the raw smell is gone.
Tips for the Best Results
- Pick firm raw plantains and slice them evenly, so every piece cooks at the same pace.
- Don’t skip the 20-minute marinade. It lets the spices sink in.
- Use only a little water to coat the slices, so the paste clings instead of washing off.
- Stir gently and now and then so the slices don’t break.
- For a softer meal, use less chili powder. The recipe uses ½ tsp.
- Store leftovers covered and eat within a day, warming them gently in a pan.
Frequently Asked Questions
1. Are raw banana chops deep fried?
No. This recipe calls for cooking the slices covered in a pan with very little oil.
2. What is plantain, and is it the same as raw banana?
Raw plantain and raw banana are used interchangeably in this recipe. It’s the unripe, starchy fruit.
3. Why marinate the slices first?
The 20 minutes lets the coconut-spice paste flavour the plantain through.
4. How spicy is it?
Moderately, with ½ tsp chilli powder. To fit your family, increase or decrease it.
5. Is it vegan?
Yes, as written. It uses only plantain, coconut, spices and a little oil.
6. How long does it keep?
About 1 day, going by the recipe’s storage note.
Try Another Fry
If you enjoyed this recipe, try Potato Pepper Fry for another delicious homemade meal.
Conclusion
These raw banana chops show that you don’t need much oil or many ingredients to make a deeply flavourful dish. A coconut-spice marinade, a patient slow fry and a fragrant tempering turn simple plantain into a snack worth repeating. Make a batch and enjoy it hot.
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