By Kacche Kele Ki Poori (Raw Banana Poori) is a traditional Indian deep-fried bread made using raw bananas, wheat flour, and mild spices. This poori is especially popular in North Indian fasting meals, Jain cooking, and sattvik food preparations, as it can be made without onion and garlic. Raw banana adds softness, nutrition, and a subtle earthy flavor to the poori, making it both tasty and wholesome. Below is a complete 900-word detailed recipe, explained clearly so you can prepare perfect kacche kele ki pooris at home.
About Kaccha Kela (Raw Banana)
Raw banana is rich in dietary fiber, potassium, and resistant starch. When cooked, it gives a texture similar to potato but is lighter on the stomach. In poori dough, raw banana helps retain moisture, resulting in soft yet puffed pooris that do not become hard quickly.
Ingredients (Serves 4 | Makes 18–20 Pooris)
- Raw banana (kaccha kela) – 2 medium
- Whole wheat flour (atta) – 2 cups
- Semolina (sooji) – 2 tablespoons (for crispness)
- Salt – to taste
- Red chili powder – ½ teaspoon (optional)
- Cumin powder – ½ teaspoon
- Carom seeds (ajwain) – ½ teaspoon
- Turmeric powder – ¼ teaspoon
- Oil – 1 tablespoon (for dough)
- Water – as required (minimal)
- Oil – for deep frying
Step 1: Boiling and Preparing Raw Bananas
Wash the raw bananas thoroughly under running water. Cut off both ends and place them in a pressure cooker or deep pan.
Add enough water to cover the bananas and cook until they are soft but not mushy. In a pressure cooker, cook for 2 whistles. If boiling in an open pan, it may take 15–20 minutes.
Once cooked, allow them to cool slightly. Peel the skin carefully. Mash the bananas thoroughly using a masher or fork until smooth. Ensure there are no lumps, as lumps can affect the texture of the dough.
Step 2: Preparing the Dough
Take a large mixing bowl. Add whole wheat flour, semolina, salt, red chili powder, turmeric powder, cumin powder, and carom seeds. Mix all dry ingredients well.
Now add the mashed raw banana and oil. Mix everything using your fingers. The banana will release moisture, helping bind the dough.
Gradually add very little water if required and knead into a firm but pliable dough. The dough should be slightly tighter than chapati dough but not hard. Cover the dough with a damp cloth and let it rest for 15–20 minutes. Resting allows the semolina to absorb moisture and improves rolling.
Step 3: Dividing and Shaping the Dough
After resting, knead the dough lightly again. Divide it into equal lemon-sized portions. Roll each portion between your palms to make smooth balls.
Keep the dough balls covered to prevent drying.
Step 4: Rolling the Pooris
Take one dough ball and flatten it slightly. Dust lightly with dry flour. Using a rolling pin, roll it into a small circle of about 4–5 inches diameter.
The poori should be rolled evenly, neither too thin nor too thick. Thin pooris may not puff well, while thick ones may remain uncooked inside.
Repeat this process for all dough balls and keep the rolled pooris covered.
Step 5: Heating the Oil
Heat oil in a deep frying pan or kadhai on medium flame. To check if the oil is ready, drop a small piece of dough into the oil. If it rises immediately with bubbles, the oil is ready.
Oil should be hot but not smoking.
Step 6: Frying the Pooris
Gently slide one poori into the hot oil. Press it lightly with a slotted spoon to help it puff up.
The poori will puff and turn golden within a few seconds. Flip and fry the other side until evenly golden brown.
Remove the poori and drain excess oil on kitchen paper. Fry the remaining pooris in batches, maintaining oil temperature throughout.
Step 7: Serving Suggestions
Kacche kele ki poori tastes best when served hot. It pairs beautifully with:
- Dry potato sabzi
- Curd or raita
- Pumpkin sabzi
- Aloo-tamatar curry
- Simple dal or kadhi
These pooris are commonly served during festive meals, vrat days (when allowed), and sattvik thalis.
Tips for Perfect Kacche Kele Ki Pooris
- Use green, unripe bananas, not semi-ripe ones
- Mash bananas completely for smooth dough
- Do not add too much water
- Resting the dough is important
- Fry on medium flame for even cooking
- Add semolina only in small quantity
Variations You Can Try
- Jain Version: Skip turmeric and chili; keep spices minimal
- Vrat Version: Use singhara or rajgira flour instead of wheat
- Spicy Version: Add crushed green chilies and coriander
- Baked Version: Roll slightly thicker and bake at 180°C (not traditional but healthier)
Health Benefits
- Raw banana improves digestion
- High fiber content keeps you full longer
- Less oil absorption compared to regular pooris
- Good source of potassium and energy
Common Mistakes to Avoid
- Using ripe bananas instead of raw
- Making dough too soft
- Frying in low-temperature oil
- Overcrowding the pan
Conclusion
Kacche Kele Ki Poori is a delicious, nutritious, and traditional Indian bread that adds variety to everyday meals and festive spreads. The addition of raw banana not only enhances taste and texture but also makes the pooris softer and healthier. With the right technique and patience, you can easily prepare perfectly puffed, golden raw banana pooris at home.
This detailed 900-word recipe ensures you understand every step clearly, from boiling bananas to frying pooris. Once you try this recipe, it is sure to become a favorite in your kitchen.
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