ONAM, the much awaited grand festival of Kerala is fast approaching and households in the villages of Kerala are busy preparing for the grand family unions and sumptuous feasts. Plantain has always been an unavoidable ingredient in Kerala dishes, thanks to its availability in abundance as the festival season approaches. The nostalgic images of grandmother, mom and aunts getting together and shouting orders to their trusted lieutenants to get the best plantains from the backyard and to each other to maintain the quality of the finished product are firmly etched in our memories. This recipe is a popular variation of the trademark banana chips of Kerala which is usually served in traditional sadhyas.
Unripe plantains 4 nos
Turmeric powder ½ tsp
Oil for deep frying
Salt as needed
Water 2 cups + ½ cup
Wash the plantains well and pat dry. Peel off the skin. In a bowl, add 2 cups water and turmeric powder. Soak the plantains in this for at least 30 minutes. Drain and dry the plantains using a paper towel. Now cut the plantain into quarter pieces (4 pieces per slice). Make sure that they are thinly sliced into even pieces.
Add salt into half cup water with a pinch of turmeric powder. Mix well and set aside.
Heat oil in a deep pan and add the sliced pieces in batches. Using a slotted spoon, stir frequently to avoid clumping. When they bubble up to the surface ( a sign they are half ready), add 1-2 tsp of salt water to the oil and continue frying until crisp (This may cause little splashing of oil, so please stay away from the burner or be very careful while doing this.). Drain excess oil onto a paper towel or newspaper and make sure the chips are completely cooled before storage in an air tight container.
Sending this to Sharmis event “Lets munch - light tea time snacks @ Sharmis passions