Banana Raita (Kele Ka Raita)
Banana raita recipe is perfect for the summer season. Key ingredients for making this raita are banana and yogurt. Lastly, tadka or tempering of cumin and chili powder is made which adds a nice flavor as well as a hint of spicy taste.
In Hindi language, it is calle Kele ka raita.

Loved this recipe! I’ve always struggled to make a good raita, but this one is a game changer. The addition of cumin gives it such a unique flavor. I’ll definitely be making this again! ⭐⭐⭐⭐⭐
– Ines
You’ll Love This Banana Raita Recipe
Ingredient Notes
How To Make Banana Raita? (Stepwise)
- Slice the banana right before adding it to the yogurt otherwise, the banana starts to oxidize and gets browning.
- Take yogurt in a bowl along with salt and cardamom powder. Whisk it until smooth. Add sliced bananas and stir them into the yogurt.
- Add red chili powder to the center of the bowl, DO NOT mix. We are going to pour the hot tempering on top so chili releases its flavor and doesn’t taste raw.
- Heat the oil in a small tadka pan. Once hot add cumin seeds and let them sizzle.
- Pour this hot tempering on the chili powder.
- Immediately mix it into the raita. Let the raita chill for an hour or so in the refrigerator before serving.
Expert Tips For Kele Ka Raita
Serving Ideas For Banana Raita
Check Out Other Fruity Raita Recipes
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Banana Raita Recipe (Kele Ka Raita)
US measuring cups are used (1 cup = 240 ml)
Ingredients
- 1 ½ cups Plain yogurt
- Salt, to taste
- ¼ teaspoon Cardamom powder
- 1 medium Banana, sliced
- ¼ teaspoon Red chili powder
- 1 teaspoon Oil
- ½ teaspoon Cumin seeds
Instructions
- Slice the banana right before adding it to the yogurt.
- Take yogurt in a bowl along with salt and cardamom powder. Whisk it until smooth.
- Add sliced bananas and stir them into the yogurt.
- Add red chili powder to the center of the bowl, DO NOT mix.
- Heat the oil in a small tadka pan. Once hot add cumin seeds and let them sizzle.
- Pour this hot tempering on the chili powder.
- Immediately mix it into the raita. Let the raita chill for an hour or so in the refrigerator before serving.
Notes
- Raita tastes best when served chilled. So always use chilled yogurt from the refrigerator. Or make this plain raita ahead of time and chill for a few hours before serving.
- Slice the banana right before making raita otherwise, the banana oxidizes and gets browning.
Loved this recipe! I’ve always struggled to make a good raita, but this one is a game changer. The addition of cumin and coriander gives it such a unique flavor. I’ll definitely be making this again!
Very glad that you liked it.
Kanan,
I used to make this particular Raita frequently as I had an excellent Indian cookbook published in Britain that got me into raitas. Banana is my favourite. Your recipe uses about the same combination of spices. I added a tablespoon of fine, unsweetened coconut as that was in my original recipe. Looking forward to trying many of your other recipes. Jee shukriya!
Coconut is the nice addition.
Hope you enjoy other recipes as well.