Raw Banana(Nendrangai) chips: This is one of the popular and trademark snacks of Kerala. And an easy to make snack too. Though we get this snack in most of the shops, only few come with that authentic taste. There’s a Kerala shop near by my home where I get all these authentic Kerala products. I got the raw bananas(nendranghai) from that shop and gave it a try, as my husband is so fond of this chips. It came out really well and I felt that the raw banana chips are much more tastier when made at home. Especially, the taste is authentic when coconut oil is used for frying the chips.
The only point that I would like to stress here is that we have to be careful while holding the vegetable slicer over the hot oil, as this preparation requires slicing the banana directly over the hot oil.
2 Raw banana
1 tspn salt
1/4 cup water
Coconut oil for frying
1. Mix salt in 1/4 cup water and keep aside.
2. Peel the skin of the banana and keep aside.
3. Heat oil in a kadai. Test if oil is hot enough, by dropping a slice of banana – if it surfaces immediately then the oil is hot enough for frying. Keep the flame in medium.
4. With the vegetable slicer, slice the banana directly over the hot oil, keeping the flame in medium.
5. Saute for a couple of minutes and then gently add a tblspn of salt water to the hot oil. As the oil sizzles, keep sauting the chips until you get the crispiness without the color change.
6. Transfer the chips to a paper towel to remove excess oil.
7. Now your chips is ready to be served.
1. If you are not comfortable in adding the salt water, you can skip that step. Instead in the end you can sprinkle salt over the chips while they are still hot on the paper towel.
2. Fry in batches without crowding the kadai too much.
3. If you preparing with more no. of bananas, you can put them in water once you peel the skin to avoid coloration. Just before slicing over the hot oil, pat dry the bananas using a paper towel.