My mom has come to stay with me for a few days. As I have already mentioned, she is an expert in making variety of snacks and pickles. She made banana chips for Bisi bele bath yesterday and my children loved it very much. Once in a while you can indulge in these deep fried delicacies. Banana chips can also be served with variety rice like lemon rice, tomato rice, Mint Pulao, brinjal rice, peas pulao, tamarind rice, coconut rice etc. Today we will learn how to make Raw Banana Chips-Valakkai Varuval/Chips following this easy recipe with step wise pictures.
Peel the skin of raw banana and keep the bananas in water as shown in the picture below to prevent discoloration.
Mix 3/4 tsp of salt in 1/4 cup of water and keep it aside. Before frying, take the banana from the water and shake off excess water.
Heat oil in a kadai, when the oil is hot, slice the bananas directly into the oil using the slicer (the number of banana slices you add depends on the amount of oil you have heated).
Mix it with a ladle so that they do not stick together.
Add a tsp of salt water gently and carefully. You will hear a loud bubbling noise when salt water is added to the oil. (See pic 1 and 2 CW below) Do not panic.
Flip it over to the other side and fry both sides well till it is crisp and golden in color. The bubbling noise will also subside when it is done. (see pic above)
Remove it from oil with a slotted ladle and drain on a paper towel.When it cools, store it in an air tight container.
Repeat the same process for the rest of the bananas.
Enjoy it as such or with tea or any variety rice.
Note – If your are not confident to slice the bananas directly into the oil , then slice it separately, batch by batch and then fry them also batch by batch in oil. Do not keep the sliced banana pieces in water. Slice and fry immediately.
How to check if the oil is hot enough to fry the raw banana slices – Just drop a single slice of raw banana, if it raises to the surface immediately, the oil is perfect for frying.
Shelf life and Storage – Store it in an air tight container at room temperature. It will stay fresh for 10-12 days.
Meet you all again with more interesting recipes, till then it is bye from Padhu of Padhuskitchen.com