So, this recipe has been in my folder for a couple of years! I guess, the time has come now to share this with you…
Honestly, I made this on a whim and never thought I'll get it right. But surprise, surprise, I did get it quite right, if I may say so myself :)
Usually, when I make Kerala snacks at home, Jose will taste for the sake of it and it's me who finishes it. But this time, surprisingly, Jose was the one who finished this and kept asking for more!
If you haven't tried making it at home, please do give it a try. Though it's a bit time consuming, it's definitely worth it. Homemade does taste better :)
Btw, if you are looking to make plain chips, you can see the recipe here.
Here is the recipe…
Recipe adapted from Flavours of Spice Coast by Mrs.K.M.Mathew
- 500 gms Plantains
- 250 gms Jaggery (refer notes)
- 1/2 tsp Cumin powder
- 1/2 tsp Dried ginger powder (chukku) (I didnt use since I didnt have it)
- 3 Crushed cardamom
- 2 tsp Rice flour (I used only 1 tsp)
- 1 tsp Sugar
- Oil for deep frying (you can use sunflower or coconut oil)
- Pat dry the washed and peeled bananas with a kitchen tissue. Slice into thin half moon shapes of even thickness.
- Deep fry in hot oil till crisp.
- Sprinkle a little salt water in the oil (be careful while doing this, it may splash). Stir again so that the salt is evenly absorbed by the chips. When the spluttering subsides, remove the chips from the oil, place in a tissue paper. Let the chips cool completely.
- Dissolve the jaggery in 1 cup water.
- Strain and heat to make a syrup of one thread consistency. To know whether the jaggery syrup has reached one thread consistency, add a drop of the syrup to cold water if it doesn't dissolve in water, it has reached the right consistency.
- Lower the flame and stir the banana chips into the syrup. Mix well to coat the chips uniformly with the syrup.Sprinkle the cumin, chukku (if using) and cardamom powders. Stir gently, taking care not to break the chips.
- Remove from fire and sprinkle over with a mixture of rice flour and sugar. Stir till separated and dry. Cool and store in airtight containers.