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Kelyache Kaap is a beloved Maharashtrian delicacy that brings back memories of traditional home-cooked meals. This recipe uses raw bananas, marinated with flavorful spices and coated with crispy semolina for a delightful texture. Perfect for a snack or side dish, it’s a dish that resonates with the warmth of Maharashtrian kitchens. Do make this ultimate Maharashtrian delicacy and enjoy its unique flavors!
Chefadora AI has the answer - timers, swaps, step-by-step help.
Peel and slice the raw bananas into thin slices lengthwise, not round.
In a bowl, mix red chilly powder, turmeric, garam masala, cumin powder, salt, kokum aagal, crushed garlic, chopped coriander, and besan.
Add water gradually to form a thick paste and coat the banana slices evenly with the mixture.
Let the marinated banana slices rest for 1 hour to allow the flavors to absorb.
In a plate, mix semolina, red chilly powder, turmeric, and salt for the crispy coating.
Take each marinated banana slice and coat it well with the semolina mixture.
Heat a pan with a little oil and shallow fry the coated banana slices on medium heat until golden and crispy on both sides.
Remove the slices from the pan and place them on a paper towel to drain excess oil.
Ensure the bananas are firm and not overripe for better texture.
Adjust the spice levels according to your taste preference.
Use a non-stick pan for even frying and less oil consumption.
Serve hot for the best taste and texture.
Can I use ripe bananas for this recipe?
No, it is recommended to use raw bananas as they hold their shape and texture better during cooking.
What is Kokum Aagal?
Kokum Aagal is a concentrated extract made from kokum fruit, commonly used in Maharashtrian cuisine for its tangy flavor.
Can I bake instead of frying?
Yes, you can bake the coated banana slices at 375°F (190°C) until crispy, but frying gives a more authentic taste.
How can I make this recipe gluten-free?
Replace semolina with gluten-free breadcrumbs or crushed rice flakes for the coating.
What can I serve Kelyache Kaap with?
It pairs well with chutneys, yogurt dips, or as a side dish with rice and dal.
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