WFPB raw banana roast is a wholesome, oil-free version of the traditional South Indian side dish, made entirely with whole, plant-based ingredients. In this preparation, raw bananas are thinly sliced and gently tossed with turmeric, red chili powder, cumin, and a pinch of salt. Instead of frying, the slices are either air-fried or oven-roasted until golden and slightly crisp on the outside, while maintaining a tender interior. This nutritious dish is completely free from refined oils and processed ingredients, making it ideal for a whole-food, plant-based lifestyle. Packed with fiber, resistant starch, and natural flavor, WFPB raw banana roast pairs beautifully with brown rice, dal, or a hearty salad, offering a clean and satisfying way to enjoy traditional Indian flavors.

Ingredients
2 large raw bananas
1/2 tsp mustard seeds (sarson, kadugu)
1/2 tsp cumin seeds (sabut jeera, jeeragam)
1 tsp split black gram (urad dal, ulutham parupu) – optional
1 red chili, broken – optional
A pinch of asafoetida (hing, perunkayam)
1 tbsp sambar powder, use more if needed
1 tsp red chili powder (adjust according to taste)
1/8 tsp turmeric powder (haldi, manjal podi)
Unrefined salt to taste
1 sprig curry leaves
Method
wash the bananas under running water
Pat dry and cut the thick stems on the exterior
Cut off the top and tail
Chop the bananas into medium thick roundels
Immerse the cut rounders in a bowl of water to prevent browning
Set aside
Heat a wok and add mustard seeds
When they begin to splutter, add cumin seeds and split black gram
Lower the flame completely
Add asafoetida and curry leaves when the lentils turn golden brown
Continue to roast till the curry leaves turn crisp
Add chili powder, sambar powder and turmeric powder
Quickly add the banana pieces
Mix well tossing for 2 minutes
Sprinkle 1-2 tbsp of water, if necessary and mix well
Cover and cook on low-medium flame until tender
Keep stirring occasionally
Sprinkle salt evenly
Add a tbsp more of water to coat the pieces well
(Avoid this step if you want the banana pieces really crisp)
Keep roasting for a couple of minutes more
Remove from heat
Serve hot or warm with red/brown/millet rice or even Indian breads
Enjoy