In Indian cuisine, bananas and raw bananas are versatile ingredients that feature prominently in both sweet and savoury dishes, showcasing the country's diverse culinary traditions. Ripe bananas are loved for their natural sweetness and often used in desserts and snacks across various states. They are mashed and cooked into delectable treats such as Banana Halwa, where they are simmered with ghee and sugar until they form a rich, smooth dessert. In South India, ripe bananas are transformed into Pazham Pori, or banana fritters, coated in a spiced batter and deep-fried to crispy perfection, a favourite tea-time snack.
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Raw bananas, on the other hand, are loved for their starchy texture and are commonly used in savoury preparations. In Tamil Nadu, Vazhakkai Varuval sees raw banana slices marinated in turmeric and chilli powders before being fried until golden and crispy. In Uttar Pradesh, Kachche Kele Ki Sabzi features raw bananas simmered in a spicy gravy with mustard seeds and cumin, delivering a hearty vegetarian dish.
Across India, the use of bananas in cooking highlights the nation's love for combining diverse flavours and textures. Whether sweet or savoury, bananas add a unique dimension to dishes, offering sweetness, creaminess, or a hearty base, depending on their ripeness. In certain communities, the flowers and stem of the banana are also cooked. This versatility has made bananas and raw bananas indispensable ingredients in Indian kitchens, enriching the culinary landscape with their distinctive taste and nutritional benefits.
Banana Sheera
This is a variation of the traditional Indian semolina pudding from Maharashtra. Ripe bananas are mashed and added to roasted semolina (sooji) cooked in ghee. The mixture is then sweetened with sugar and simmered with milk until it reaches a creamy consistency. Cardamom powder is added for flavour, and the sheera is garnished with nuts and raisins. This dish is often made during religious festivals and special occasions, offering a delightful combination of banana flavour and the richness of ghee and semolina.
Banana Cutlets
Banana Cutlets or Kache Kele Ke Kebabs from Uttar Pradesh are a savoury snack made with raw bananas and boiled potatoes. The raw bananas and potatoes are boiled, mashed, and mixed with green chilies, ginger, coriander, and salt. The mixture is shaped into cutlets, coated with breadcrumbs, and shallow-fried until golden brown. These cutlets are crispy on the outside and soft on the inside, making them a popular appetiser or tea-time snack. They can be served with chutney or ketchup, adding a flavourful twist to the humble banana.
Kanchkolar Kofta (Raw Banana Kofta Curry)
In this dish from West Bengal, raw bananas are the star ingredient. The dish features koftas made from mashed raw bananas mixed with spices like turmeric, cumin, and ginger. These koftas are fried and then simmered in a flavourful tomato-based gravy infused with garam masala, creating a rich and aromatic curry. It's often served with rice or roti, showcasing Bengal's love for blending subtle spices with hearty vegetarian dishes.
Banana Paniyaram
This is a South Indian snack from Tamil Nadu made by blending ripe bananas with jaggery, rice flour, cardamom powder, and coconut. The batter is poured into paniyaram moulds and cooked until golden brown on all sides, yielding a soft and fluffy texture inside. This sweet version of paniyaram offers a delightful combination of banana sweetness, aromatic cardamom, and the slight crunch of coconut, making it a favourite during festive occasions.
Banana Pepper Fry
In this spicy dish from Tamil Nadu made with raw bananas and green chilies. The raw bananas are sliced and fried until crisp, then sautéed with cumin seeds, curry leaves, and green chilies. Black pepper and salt are added to enhance the spicy flavour. This dish is a perfect combination of the mild sweetness of bananas and the heat from the chilies and pepper. It is often served as a side dish with rice and dal or as a spicy snack.
Kachche Kele Ki Sabzi
In this traditional dish from Uttarakhand, raw bananas are cooked in a spicy and aromatic gravy made with mustard seeds, cumin seeds, turmeric, and other regional spices. The bananas are simmered until tender and absorb the flavours of the curry, resulting in a hearty and flavorful vegetarian dish. It is typically served with steamed rice or Indian breads, reflecting Uttarakhand's rustic and wholesome cuisine.
Kele Ki Barfi
This dish is a delightful sweet treat from Bihar. To prepare this traditional dessert, ripe bananas are mashed and cooked with khoya (reduced milk solids), sugar, and ghee until the mixture thickens and forms a smooth consistency. The fragrant mixture is then spread evenly in a tray, allowed to set, and cut into diamond-shaped pieces once cooled. Bihar Kele Ki Barfi is enjoyed during festivals and special occasions, offering a rich, creamy texture with a hint of banana sweetness.