10 Traditional Indian Banana Recipes That Showcase the Fruit’s Incredible Versatility

Bananas are one of the most familiar fruits in Indian kitchens, but they are not used only as a quick snack or breakfast fruit. Across the country, different regions use ripe bananas, raw bananas and even banana flowers and leaves in traditional cooking.

Some recipes are sweet and comforting, while others turn the fruit or its raw form into curries, fritters and savoury accompaniments.

Here are some regional Indian recipes that show just how versatile the humble banana can be.

Pazham Pori from Kerala

Pazham pori is one of Kerala's most loved banana snacks.

Ripe bananas, usually varieties commonly available in Kerala, are sliced lengthwise, coated in a light batter and deep fried until the outside turns golden.

The contrast between the crisp coating and soft, naturally sweet banana makes it a popular tea time snack.

It is particularly enjoyable when served hot with a cup of chai.

Nendran Banana Pradhaman from Kerala

Kerala's famous Nendran banana also appears in traditional festive desserts.

Banana pradhaman is a rich preparation made using cooked ripe banana, jaggery and coconut milk. It has a deep sweetness and a creamy texture, with cardamom often adding fragrance.

It is commonly associated with Kerala's traditional festive meals and is a good example of how bananas can become the base of an elaborate dessert.

Kachche Kele Ki Sabzi from North India

Raw banana is treated very differently from ripe banana.

In several North Indian kitchens, raw banana is peeled, chopped and cooked with spices to make a simple sabzi. Depending on the household and region, ingredients such as cumin, turmeric, chilli and coriander can be used.

The firm texture of raw banana allows it to hold its shape during cooking, making it a useful vegetarian ingredient.

Aratikaya Pulusu from Andhra Pradesh

Andhra cuisine has several preparations that use raw banana, including aratikaya pulusu.

Raw banana is cooked in a tangy gravy, with tamarind providing much of the characteristic sourness. Spices and tempering ingredients add depth to the dish.

It pairs well with steamed rice and makes a comforting everyday meal.

Kanch Kolar Kofta from Bengal

Raw banana can also be transformed into koftas in Bengali cooking.

Kanch kolar kofta uses cooked raw banana that is mashed and shaped into small balls, often with spices added to the mixture. The koftas are then cooked with a flavourful gravy.

It is a good example of how an everyday vegetable can be turned into something more elaborate for a special meal.

Ethakka Appam from Kerala

Another popular Kerala preparation is ethakka appam, also known as banana fritters.

Ripe plantain is sliced, dipped in a flour based batter and fried until crisp on the outside.

The natural sweetness of the fruit means that the snack needs little additional sweetness. It is commonly served with tea or coffee.

Although similar to pazham pori, variations in batter and preparation can give the two snacks different textures.

Kele Ke Kofte

Raw banana can also be used to make vegetarian koftas in North Indian style cooking.

The cooked banana is mashed with spices and other ingredients, shaped into balls and cooked before being added to a rich gravy.

The soft koftas absorb the flavours of the sauce, making this a useful option when you want to turn raw bananas into a more substantial main dish.

Banana Halwa

Banana halwa is prepared in different forms across Indian households.

Ripe bananas are cooked slowly with sugar or jaggery and ghee until the mixture thickens. Cardamom and nuts can be added for extra flavour.

The recipe is particularly useful when ripe bananas have become too soft to eat on their own.

Vazhakkai Varuval from Tamil Nadu

Raw banana is widely used in Tamil Nadu to make crispy or lightly fried side dishes.

For vazhakkai varuval, slices of raw banana are seasoned with spices and cooked until the edges become crisp while the inside remains tender.

It works particularly well alongside rice, sambar and rasam.

The seasoning can be adjusted depending on how spicy you like your food.

Banana Flower Curry

While technically made from the banana plant rather than the fruit, banana flower dishes deserve a place in any conversation about Indian banana based cooking.

Banana flowers are cleaned carefully, chopped and cooked with spices, lentils or coconut depending on the region.

They are used in several parts of India, including Bengal, Kerala, Karnataka and Tamil Nadu, with each region having its own style.

Preparing the flower takes some patience because the tougher parts need to be removed, but the result has a distinctive texture and earthy flavour.

The Many Faces of Banana in Indian Cooking

What makes banana interesting in Indian cuisine is that almost every part of the plant can find a place in the kitchen.

Ripe bananas become fritters and desserts. Raw bananas turn into curries, fries and koftas. Banana flowers become savoury dishes, while banana leaves are traditionally used for serving food in many regions.

So the next time you have a bunch of bananas in the kitchen, there are plenty of possibilities beyond simply eating them as fruit.