Rinse 2 medium plantains and then scrape off or peel the outer skin. I usually lightly scrape and remove the black spots if any. Slice them in slices of 3 to 4 mm thickness.
Add ½ to 1 teaspoon lemon juice. 1 teaspoon gives a slightly sour taste in the banana slices.
Then add ½ teaspoon turmeric powder, 1 teaspoon red chilli powder, ½ teaspoon black pepper powder and salt as required. Mix very well. For a less spicy version add ¼ turmeric powder, ¼ to ½ teaspoon red chilli powder and ¼ teaspoon black pepper powder.
Mix very well and marinate for 10 minutes.
In a small plate, take ¼ cup rice flour. Rava (sooji) or besan can be used instead of rice flour. At times I even use rava. Also heat 2 to 3 tablespoons oil in a tawa or frying pan.
Take each slice and place it on the rice flour.
Coat banana slices with the rice flour.
Shake off the excess rice on the plate and then place the plantain slices in the oil.
making kele phodi
Fry on medium flame. Let one side become crisp and light golden.
Then turn over, fry the second side till it becomes crisp and light golden.
Flip a couple of times more for even frying. Fry till the banana slices are crisp and golden. This way fry the banana slices in batches of two or three. Add more oil if required.
Remove the fried plantain slices and place them on kitchen paper towels.
Serve raw banana fry hot or warm as a side dish with a south indian or goan main course. You can garnish with few coriander leaves if you want.