Fried Plantain Slices
Lunch • India
How to Make Fried Plantain Slices (Traditional & Healthy Version)
Fried Plantain Slices, known locally as 'Kele ke Chips' or 'Banana Fritters,' are a beloved Indian snack and lunch side dish, especially popular in the southern states like Kerala and Tamil Nadu. Traditionally, plantains (raw bananas) are sliced thin, lightly seasoned, and shallow-fried on a tawa, resulting in a crispy, golden treat. This dish is a staple during Onam and Vishu festivals, often served as part of an elaborate 'Sadya' meal. The taste ranges from subtle sweetness to savory, depending on the spices added, making it a versatile addition to any lunch plate. Indian cuisine celebrates plantains for their texture and nutritional value, and these slices are enjoyed across homes as a quick, healthy accompaniment or snack. Their crispiness and mild flavor make them ideal for pairing with dal, rice, or sambhar, while the spices can be adjusted to suit regional preferences. The healthy version uses minimal oil, making it guilt-free for calorie-conscious eaters. Fried Plantain Slices are not just tasty but also evoke a sense of nostalgia, reminding many of festive gatherings and family lunches in India. With easy preparation and wholesome ingredients, this recipe is perfect for those seeking authentic Indian flavors in a health-conscious way.
Ingredients(for 1 small plate (approx. 10-12 slices))
- 2 large Raw plantain (kele) (Nendran banana preferred)
- 2 tbsp Rice flour (chawal ka atta) (for crispiness)
- 1/2 tsp Red chilli powder (lal mirch) (adjust for spice)
- 1/4 tsp Turmeric powder (haldi) (for color and flavor)
- 1/2 tsp Salt (namak) (to taste)
- 1/4 tsp Black pepper powder (kali mirch) (optional for heat) - optional
- 2 tbsp Coconut oil (for frying, can use groundnut oil)
- 1 tsp Lemon juice (for tanginess) - optional
- 6-8 Curry leaves (kadi patta) (optional, for aroma) - optional
Instructions
- 1
Peel the plantains and slice them thinly (about 2-3 mm) using a sharp knife or mandoline.
5 minutes
Uniform slices ensure even cooking and crispiness.
- 2
In a mixing bowl, combine rice flour, red chilli powder, turmeric powder, salt, and black pepper. Toss the plantain slices gently to coat them evenly.
5 minutes
Dusting with rice flour gives extra crunch and absorbs excess moisture.
- 3
Heat coconut oil on a tawa or shallow frying pan over medium heat. Add curry leaves for aroma.
2 minutes
Coconut oil adds authentic South Indian flavor and is heart-healthy.
- 4
Place plantain slices in a single layer; fry for 2-3 minutes per side until golden and crisp. Avoid overcrowding the pan.
8 minutes
Fry in batches to maintain crispiness and prevent sogginess.
Why This Dish is Healthy
This healthy Indian recipe avoids deep frying, uses heart-friendly coconut oil, and relies on plantains’ natural nutrition. The fiber content aids digestion, while rice flour and spices add flavor without excess calories. It’s suitable for weight management, diabetes-friendly, and vegan adaptable. The minimal ingredients and clean cooking method make it perfect for calorie tracking and wellness-focused Indian diets.
Plantains are rich in dietary fiber, potassium, vitamin C, and B6, which support digestion, heart health, and immunity. Rice flour is gluten-free and light, while coconut oil provides healthy fats. The recipe is low in saturated fat and cholesterol. Using minimal oil and avoiding deep frying keeps calories in check. Plantains offer slow-release carbs, ideal for sustained energy during lunch.
Pro Tips
- 💡Tip 1: Use Nendran bananas for best texture and flavor.
- 💡Tip 2: Slice plantains uniformly for even frying.
- 💡Tip 3: Fry on medium heat to prevent burning and ensure crispiness.
Storage & Serving
Store cooled slices in an airtight container for up to 2 days. Reheat in oven or tawa to restore crispiness. Avoid storing in humid conditions as they lose crunch.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 120.0 kcal |
