Spicy & Crispy Raw Banana FryVeg

1

Peel the raw bananas, ensuring you remove both layers of the fibrous skin.

2

Once peeled, immediately submerge the bananas in water to prevent them from oxidizing and turning brown.

3

Remove the bananas from the water and cut them into nice, thick slices so they retain their texture during cooking.

4

Transfer the banana slices into a mixing bowl.

5

Add the asafoetida (hing), crushed coriander seeds, raw mango powder (amchur), red chilli powder, and lime juice.

6

Add salt to taste and toss everything well until the slices are thoroughly coated with the spices.

7

Spread the semolina on a plate or tray.

8

Take each marinated banana slice and dredge it in the semolina, ensuring a good crust forms on the exterior.

9

Heat an earthen tawa (or a regular frying pan) over a medium flame and add oil for frying.

10

Place the coated banana slices onto the hot tawa.

11

Fry them until the bottom side becomes nice and crisp with a golden-brown color.

12

Flip the slices over and fry the other side until it reaches the same golden-brown, crispy consistency.

13

Once cooked, transfer the banana fry to a plate and serve immediately as a crispy appetizer or a delicious side dish.