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Kerala banana chips is a traditional tasty snack which is served along with other side dishes in Onam Sadya. It is prepared using raw plantains which are deep fried and seasoned with salt. The traditional method of making banana chips is frying them in deep bottom wide vessels called Uruli, using co
Nice and simple recipe, thanks Soumya!!!
thanks for sharing!
Peel the bananas and slice them directly to a bowl of plain/turmeric water. At this stage you can leave the bowl to rest for 10 minutes so that the slices will not stick together.
Dissolve 1 tsp of salt in 1/2 cup water and keep aside.
Heat oil a deep bottom kadai. You can use coconut oil for the authentic taste. I have used sunflower oil instead.
To test the oil, carefully drop a slice into the oil, if it surfaces up the oil is ready.
You can now drop the slices one by one into the oil, remember do not overcrowd the slices. After few minutes using a slotted spoon stir the slices probably when the chips start to change colour to pale yellow.
Now stir with spoon to check whether the chips are ready. A crackling sound appears and oil starts bubbling. The chips are almost ready immediately after the sound stops and oil becomes clear.
Sprinkle 1/2 tbsp of salt water into the oil carefully, wait for 2 minutes. The chips are ready to take out of oil.
Remove the chips using slotted spoon and drain on a paper towel to absorb any extra oil. Repeat the same process with the remaining slices.
Once the chips come to room temperature , you can store them in an airtight container.
SERVING: 4
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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