Ingredients:
3 - 4 Raw Plantain / Balekayi (Preferred: Amunda(Manga) or Cavendish)
2 tsp Chilly powder
1/4 - 1/3 tsp Turmeric powder
1/4 - 1/3 tsp Asafoetida powder
Salt to taste
Oil
Recipe:
Remove the outer skin of bananas and put them in water for about 3-4 mins. Remove the raw bananas from water and keep them aside for about 4-5 mins.
Slice the banana into thin long shapes as shown in the picture below.
Put 1/4 tsp salt and around 1/2 tsp water in a bowl, mix it well and keep it aside.
Add chilly powder, around 3/4-1 tsp salt, asafoetida powder, turmeric powder in a bowl, mix them well and keep it aside.
Keep oil in a thick bottomed vessel and heat. Put the sliced banana into the vessel containing hot oil and fry. Once they are almost fried, sprinkle salt water and fry them until they are crisp.
Remove them from oil and keep them in a tissue paper to remove the extra oil. Sprinkle the chilly powder mixture over the hot chips and mix them well. Once they are cooled to room temperature, keep them in an airtight container. Serve along with coffee or tea.
3 - 4 Raw Plantain / Balekayi (Preferred: Amunda(Manga) or Cavendish)
2 tsp Chilly powder
1/4 - 1/3 tsp Turmeric powder
1/4 - 1/3 tsp Asafoetida powder
Salt to taste
Oil
Recipe:
Put 1/4 tsp salt and around 1/2 tsp water in a bowl, mix it well and keep it aside.
Add chilly powder, around 3/4-1 tsp salt, asafoetida powder, turmeric powder in a bowl, mix them well and keep it aside.
Keep oil in a thick bottomed vessel and heat. Put the sliced banana into the vessel containing hot oil and fry. Once they are almost fried, sprinkle salt water and fry them until they are crisp.
Remove them from oil and keep them in a tissue paper to remove the extra oil. Sprinkle the chilly powder mixture over the hot chips and mix them well. Once they are cooled to room temperature, keep them in an airtight container. Serve along with coffee or tea.
