I usually buy raw bananas to make poriyal or bajji/fritters…Last month after purchase I kept as it is for making chips and totally forget, they well ripe in another 2 days and I was totally disappointed, becoz I don’t eat those ripen varieties and no one in my family showed interest to eat as it is…Finally I made Wheat banana bread to utilize those…Last week when I bought the raw bananas again, the very next day that too in early morning I prepared this chips. So whenever you buy raw bananas keep an eye on it and utilize properly 🙂 I am not sure with the name of this raw banana I got here but it looks and tastes similar to nenthra pazham. Whenever you make chips make sure it’s not over ripen and also to get authentic kerala chips taste use coconut oil for frying…
Raw Banana – 3 Numbers
Red Chili Powder – 1/2 Tbsp (Optional)
Turmeric Powder – Optional
Salt – As Needed
Oil – To Deep Fry
- Peel the outer skin of banana (Pic 1) and immerse in water till use (Pic 2).
- Take the vegetable grater/slicer and use the blade as shown in Picture 3.
- Hold the banana straight to the blade and slice it.
- Separate the sticked banana slices, this helps to cook evenly.
- Pat dry for a while over kitchen towel before start frying.
- Also if needed add turmeric powder and bit salt at this time and drain the excess moisture in paper towel.
- The banana i purchased had the natural yellow color so i didn’t add any turmeric powder.
- Slice one banana at a time and start frying in hot oil (Pic 5).
- Remember to keep the flame in medium.
- Once the ushh sound (Oil bubbles) suppress and become crispy, take it out from hot oil (Pic 6).
- Drain the excess oil slightly using kitchen paper towel, need bit oil for the chili and salt to sit over chips.
- Now add salt and red chili powder according to ur taste (Pic 7) and mix with fried chips thoroughly.
- Store the chips in air tight container for future use.