Monday, October 6, 2008
Also known as Kerala chips. These are mostly fried in coconut oil but can also be fried in other oils. It is a very good snack item with tea. Amma used to make these while we were kids. I prefer the homemade ones to the store brought ones.
I wanted to make these chips from a very long time as we get plantains easily here but i didn't have the chips maker for making the chips. I brought one while returning from our vacation.
Raw Green Plantains
Oil for deep frying
Peel the plantains. Dissolve about a teaspoon of salt in little water and keep aside. Heat oil in a pan. Holding the chips maker above the pan carefully drop the chips directly into the oil. Fry it on a medium flame. Once it is half done reduce the flame and drop half a spoon of the salt water into the oil. Fry the chips till golden brown and drain excess oil on a paper towel. Serve with tea.
Note: When adding salt water always reduce the flame. You may also make a mixture of chilli powder, salt, hing, haldi and add to the chips after removing from oil. This method is the safer one but adding salt water to the oil helps in uniform distribution of salt. The chips in the pic are from 2 plantains though i have eaten a few before taking the snap.