Tuesday, May 31, 2011

Curry leaves Valakkai Poriyal (Plantain Chips)

You know what I've have learned from all these years of cooking? I learned that a tiny twist and turn to a dish can make a whole lot of difference. Valakkai Poriyal/Plantain Chips is pretty much a common item. We know it, we most probably have made it. But have your thought of adding some curry leaves to enhance plantain chips? I did. I'm proud I invented. See I told you? A simple fried (Fried Lotus Chips) side dish akin this green banana chips can be heightened to another level and can be literally teamed with any other dish for a wholesome filling rice meal (Purple Cabbage Stir-Fried, Lemongrass Curried Fish, Spicy Tofu Curry, Salted Fish Mango, Pepper Tamarind Prawns & Egg Rasam). You think I should feel proud? Let me know when we catch up for another segment of "cook with nava-k". Love all of you.

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

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.
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  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!

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

  3. I brought back lots of them from Kerala.

  4. Appreciate all the comments and sharing.

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

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


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