Onam and Vishu, this was the equation in the mind when I was a child .These chips are so much related to the festive seasons. Back at home a calculated planting of the "nendra vaazha" is done so that the bananas are ready to make chips for Onam or Vishu. According to my grandma, we make the round chips for Onam and the cut ones (make them by cutting the bananas lengthwise first) for Vishu.My family would love to have it at any time, no matter the season. We carry kilos of chips whenever we return from Kerala. Once we run out of it I make my own, since my DH would like to have it with almost anything, mostly for breakfast. It is a great accompaniment for idli, dosa, upma etc.I would say that these chips are quite versatile. My kids love it so much that whatever I make a batch it will be finished in no time :-)Today I managed to save a plate to share with you all. Hope you will enjoy them :DBanana Chips=
Raw banana(nendran)- Skinned and thinly sliced
Oil(Coconut oil/any other oil)- To deep fry
Concentrated Salt water
1. Heat(medium high) the oil in a deep frying pan.
2. Slowly throw in the banana slices into oil.Try to separate them as much as possible while you add. (Do not fill the pan with oil, when you throw in the slices the oil will rise up)
3.Stop putting the banana slices once they are just below the oil level.
4.Do not stir, wait for a few minutes(5-6) for the slices to get cooked.
5.Now you can stir them slowly, just by flipping from one side to the other.
6.Again stir after 3-4 minutes. Repeat till the chips are done.(may take about 25-35 minutes in a small pan)
7.When it is done add the salt solution (1tbsp for 2 bananas) which has a pinch of turmeric into the oil slowly.
8.Wait till all the bubbles stop coming.
9.Immediately take out the chips from oil using a ladle with strainer.
10.Remove excess oil by spreading on paper napkins.Store in an airtight container for upto a month.
I get this special type of raw bananas from the Chinese supermarkets.The bananas you get from most of the Indian grocery stores for making curries is different.
If you cut them too thin ,keep an eye on the temperature of the oil.