You'll love this Matoke no Chevdo made from deep fried Ugandan raw green banana and spices. It's an irresistible snack that is sweet, tangy and spicy. This chevdo is suitable for fasting and Jain diets.
Note – this post was originally created and posted on 20th February 2012, since updated with new content and pictures, the recipe remains the same.
Chevdo is one of those snacks that we change up depending on the occasion. For Diwali, we almost always make Kenyan chevdo or a simple yet delicious cornflake chevdo — big batches for sharing, gifting and nibbling all week.
On Hindu fasting days, it’s farali chevdo that takes centre stage, made with ingredients suitable for vrat but still delivering that signature sweet-spicy-tangy balance. And then there’s matoke no chevdo — made when we want something nostalgic.
My mum and dad, love to have it with warm and comforting Indian ginger tea that is perfect companion to every crunchy bite.
Ingredients notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Matoke (Ugandan green bananas) - I always use firm, unripe matoke. They should be completely green and starchy so they remain crispy after frying. Grate just before frying to prevent discolouration, and fry in batches so the strands stay separate and crisp.
Peanuts - dry roast or fry in oil until golden and crunchy.
Curry leaves - deep fry carefully (they will splutter) until crisp. This removes moisture and intensifies their flavour.
Caster sugar & citric acid - I like to grind both into a fine powder before using. It helps them coat the hot matoke evenly without clumping. Toss the seasoning mixture through quickly while the matoke is still hot from frying — this helps everything stick beautifully.
Red chilli powder, black pepper & salt - red chilli powder adds colour and heat. Freshly cracked black pepper adds a subtle heat that’s different from chilli — don’t skip it. Use sendha namak (sindhav mithu) if making it farali.
Oil - I recommend to use light and non flavoured oil such as sunflower oil or vegetable oil.
Storage
Once completely cooled, store the matoke chevdo in an airtight container at room temperature. It keeps well for 2–3 weeks if sealed properly — though honestly, it rarely lasts that long! Make sure there’s no residual warmth before storing, as trapped steam will soften the mixture and affect the crunch.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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📖 Recipe
Matoke no Chevdo
Equipment
- mandoline with a julienne blade
- or Indian style flat grater
Ingredients
- 2 raw banana
- ½ cup peanuts
- 1 sprig curry leaves
- oil to fry
Seasoning
- 1 teaspoon red chilli powder kashmiri
- 2 tablespoon powdered sugar
- pinch citric acid in powder form or amchoor powder
- ½ teaspoon black pepper powder
- salt to taste
Instructions
Seasoning
- In a bowl mix salt to taste, 1 teaspoon red chilli powder, 2 tablespoon powdered sugar, pinch citric acid in powder form, and ½ teaspoon black pepper powder. Set it aside for later use.
- Heat oil in kadai or wide mouth frying pan on medium heat. The oil should reach smoking point.
- Meanwhile peel the skin of 1 raw banana, and grate using a madoline or flat grater. You should get thick banana sticks (katri). If the banana is large, cut in to 3 pieces, so you'll have 3-4 inch banana sticks.
- Gently add banana sticks into hot oil. Try to keep them separate, do not overcrowd the pan.
- Fry until golden all over and crispy. It can take up-to 2-3 minutes for one batch to fry.
- Remove fried banana sticks using a slotted spoon.
- Repeat same procedure with the second raw banana.
- Then add ½ cup peanuts into hot oil and fry until crispy. Remove using a slotted spoon then fry 1 sprig curry leaves.
- Whilst the peanuts and curry leaves are warm, mix with the fried banana sticks. Sprinkle over the seasoning and mix gently.
- Allow to cool completely at room temperature before storing in air tight container.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Hayley Dhanecha says
I enjoy serving this fresh with a cup of chai, it makes such a simple but satisfying snack for everyday moments.
themustardseed says
I just stumbled upon your blog and love your recipes. I have bookmarked several to try..from this crispy treat to your nepali salad and meva pulao.
kitchen queen says
awesome and crispy chips.Happy maha shivrathri.
Shilpakiran says
wishing you and your family a very happy Shivrathri ,,, thanks for sharing .. looks very crispy
Shri says
Liked this recipe; very tempting!