This is a recipe I got from Madhuram’s blog http://www.egglesscooking.com/ – I did modify some to suit my family’s tastes. Ever since I decided I must blog a dish from Kerala for the Kerala kitchen event, I have been making a few dishes from that region including, Puttu, avial and now these chips.
Here’s how I did it
4 Green Plantains
oil to fry
Molaga podi (the kind used for idlis)
Peel and slice the plantain
Heat the oil in high flame
in a mixing bowl, add some oil and a small dash turmeric powder and mix in
Separate the cut pieces of plantain and turn them in the oil/turmeric mix
Then drop them into the hot oil
Wait for them to turn golden brown and then remove
Note: I did reduce the flame when I found it was browning too quickly without becoming crispy.
So after each batch, turn the flame back to high as you prepare the mix and then drop in oil and reduce to
Collect it paper-towel lined colander.
Add the salt and molaga podi (chili powder) and allow it to cool completely before transferring into container.
Notes to Myself
Here are somethings to do differently. Peel skin completely and cut the plantain even thinner… soak them for a longer time in the turmeric oil mix and try to bake them rather than fry them – makes for a healthier snack … but in the meantime, enjoy this with me
Sending this to the Kerala Kitchen Event hosted by Ria’s Collection http://riascollection.blogspot.com/
And to Mharo Rajasthan and US Masala’s Bookmarked Recipe Tuesdays