Valakkai, plantain or green raw bananas? They sure are a delight when fried as crispy chips? Of course. For a matter of fact, anything fried (Lotus Root Chips, Crab Stick Chips & Fried Shrimp Wantons)? I bet you know what I am talking about? Valakkai Chips. For crunching as a snack or as a side for our rice meals. What is outstanding about my style to frying valakkai? I added curry leaves and shallots. Otherwise, its all equal as other valakkai chips.
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 - shred/slice thinly
5 shallots - slice 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.
my hubi would love these
ReplyDeleteIn 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!
ReplyDeleteyour wonderful recipes will make me put on weight..love this.
ReplyDeleteI brought back lots of them from Kerala.
ReplyDeleteAppreciate all the comments and sharing.
ReplyDeleteThat banana is common in Philippines as well, we do fry them to make chips as well but it sugar coated.
ReplyDeleteI can finish it within no time...... Looks crunchy!
ReplyDeleteAnother way to enjoy plantain
ReplyDelete