A person who can resist chips, let alone not like them, is unheard of.
Nendra is a variety of banana, which is very popular in Kerala and our coastal region. We usually use this in various snack preparations. Raw banana chips are very popular in South India and it’s usually served as a savoury side dish in a traditional meal or just as munchies. This is very addictive and has a distinct flavour due to usage of coconut oil for frying.
I got this raw banana from my cousin brother’s farm and prepared these chips after ages. All thanks to them.
Now we will proceed towards the recipe-
Green Nendra Banana – 10
Salt – 1 tbl sp
Water – 1 small cup
Coconut oil – To deep fry.
Chips slicer – to slice
Apply some oil to your hand. To some extent it will protect your hand from blackening.
Take fresh, green plantain, wash properly. Take one small sharp knife, remove top and bottom part and give slits on outer skin at regular intervals (may be 4 to 5) from top to bottom.
Now slowly insert your thumb at the slit and open the outer skin.
Don’t throw away this skin; you can make very tasty palya/Subzi out of this.
Immerse these peeled bananas in a bowl of water.
Take one small bowl of water and mix salt and keep aside.it is your salted water, which is used while frying chips.
Now you can keep coconut oil for heating. When it is very hot, start making chips. To test the hotness of oil, drop one small piece of plantain, if it pops up immediately, it is ready.
Take out plantain from water, pat dry and start slicing directly to the hot oil by using slicer.
Use one or two plantains at a time.
Keep flame at medium. When the slices of plantain cook, the bubbling sound of the oil becomes faint. Now you can add 1 tbl spoon of salted water, and you will hear lot of bubbles and bubbling sound. When the sound reduces, the chips are ready to be removed from the oil.
Remove the chips from the oil and keep them on a tissue-laid plate.
After cooling store, it in an air tight container and proceed with the remaining plantain.