Tuesday, May 31, 2011

Valakkai Chips/ Plantain Chips


A twist or even turn to your usual style of cooking I believe will not hurt. Why should it hurt anyway? In fact, it should be a food delight for whoever you are cooking, unless your family is one of those who prefer familiarity? I can understand. I know how it can be. Wasn't easy with my other half-half, but I think he is better off now to a different kinda dish. Of course, he has not stopped comparing his sisters' cooking. Like I care? Does not bother me, honestly. Either he start loving my cooking or he can do his own cooking or eat at his sisters. To tell you the truth, I had enough of the Indian sentiment to siblings love. We ladies, oh-god, the hell we go through because of our husbands family love until sometimes our ears can be blown out of proposition and till sometimes we ask ourselves what the hack is wrong with our Indian husbands. Family is important, I am not saying no, but when you go on and on and pour your undivided love for your family, why bother getting married? You tell me? We Indians are so emotional and sentimental until we don't know where to draw the line between family love and love for our marriage. Valakkai Chips/Plaint Chips (Lotus Root ChipsCrab Stick Chips & Fried Shrimp Wantons), right, the best has to be, according to our husbands, nothing can close to their sisters, grandmothers and mother, this my version is a twist to theirs. Curry leaves scented. Shredded curry leaves mixed with the rest of the ingredients prior to crispy, crunchy fried.  How about pairing Valakkai Chip alongside Dum Aloo, Beans Thoran, Indian Tofu Curry, Sambar, Sodhi or Aloo Gobi)? 

Ingredients
3 (abt 400g) valakkai/plantain/raw bananas - peel the skin, slice thinly and soak in water.
1 tbsp plain chilli powder
3 sprigs curry leaves - shredded/sliced thinly
5 shallots - sliced thinly
Salt for taste
Oil for frying

Method:
Drain and gently squeeze out water from the sliced bananas.
Into a bowl, add all the ingredients (except the oil) and mix thoroughly.
Heat oil and when heated, fry in batches till crispy and crunchy.
Remove, drain over kitchen towel to remove excess oil and store in air tight containers.


Kindly Bookmark and Share it:

8 comments:

  1. In the Philippines, Cardava Bananas (saging na saba) are commonly used to make banana chips which has been my favorite snack when I was growing up. It is sweet and really crunchy! Your curry leaves plantain chips sound so interesting to me. It is such an awesome twist to the chips I've known. Thanks for sharing the recipe, Nava!

    ReplyDelete
  2. your wonderful recipes will make me put on weight..love this.

    ReplyDelete
  3. I brought back lots of them from Kerala.

    ReplyDelete
  4. Appreciate all the comments and sharing.

    ReplyDelete
  5. That banana is common in Philippines as well, we do fry them to make chips as well but it sugar coated.

    ReplyDelete
  6. I can finish it within no time...... Looks crunchy!

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...