Goan Style Kelyachyo Fodi | Konkani Style Kele Phodi | Kelyache Kaap | Spicy Crispy Raw Banana Rava Fry | Plantain Tawa Fry | Shallow Fried Fritters recipe with detail step by step instructions and a video. Kelyachyo Fodi is a Goan side dish made from raw banana shallow fried in coconut oil. The raw banana slices are coated with spices, semolina and rice flour and are slow fried till crisp. A perfect side dish for every vegetarian meal.
Goan Kelyachyo Fodi
The name ‘Kelyachyo Fodi’ is derived from the Konkani words ‘Kele’ meaning banana and ‘fodi’ meaning shallow fried slices/pieces. In Goa, we also make similar shallow fried fodi from various vegetables like potato, lady fingers, breadfruit (nirpanas), cauliflower, taro root, sweet potato, onion, mushroom, etc. Such shallow fried fodi are mostly made during religious festivals like Ganesh Chaturthi and other religious and holy occasions.
Fodis are served as a side dish along with pure vegetarian no onion no garlic meals. They enhance the taste and pleasure of every vegetarian meal. A Goan is very much addicted to eating fried fish everyday. Crispy shallow fried fodi serve as a good alternative to fried fish on Mondays when most Goan Hindus consume vegetarian food.
Making and Serving Fodi
Kelyachyo fodi is a very simple and easy to make recipe. It takes hardly 15 minutes to make this dish. This recipe requires basic ingredients easily found at home. Kelyachyo Fodi are best served crisp, hot and fresh from the tawa. Fodi are mostly eaten plain. But they can also be served and eaten with tomato ketchup. In Goa, we serve fodi as a side dish along with meals. They can also be served as a tea time snack or appetizer.
You might also like our Goan Nirpanas (Breadfruit) Fodi recipe.
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Ingredients
- 1 raw banana
- 1/4 cup fine semolina
- 1/4 cup rice flour
- 1 Tsp turmeric powder
- 2 Tsp red chilli powder
- salt as per taste
- coconut oil
Instructions
- Cut off both the ends of the raw banana and discard.
- Cut the raw banana into 3 pieces. Remove the outer green skin and discard.
- Cut the raw banana into thin slices. Soak the slices in water until use to avoid discolouration.
- Remove the slices from water and apply salt evenly to both the sides of each slice. Keep aside for 5 minutes.
- After 5 minutes, wash the banana slices.
- Mix turmeric powder and chilli powder in a plate. Add about 1 Tsp of water. Mix well. Keep adding a liitle water at a time and mixing to form a thick spice paste.
- Apply the above spice paste evenly on both sides of each raw banana slice. Keep aside.
- In a plate, add fine semolina and rice flour. Mix well. Coat each raw banana slice with this rice flour and semolina mixture.
- Heat a tawa. Grease it with coconut oil. Place the coated slices on the tawa.
- Add oil on the upper side of the slices.
- After 3 – 4 minutes, flip over the slices and fry on the other side.
- Add oil on the upper side of the slices.
- Flip over and fry the slices on each side till brown and soft.
- If the raw banana fodi are properly cooked, a spoon will easily poke through. Also the outer coating will be golden brown.
- The raw banana fodi are ready to be served.
Tips & Tricks
- Soak the uncooked raw banana slices in water until use to avoid discolouration.
- Make sure to add very little water while making the spice paste. The paste should be thick so that it sticks to the raw banana slices. If the paste is runny or thin it will not stick to the banana slices.
- You can use any oil for frying as per your choice.