With just about a week left for our move, mom and I are busy emptying our pantry and making sure we don't end up wasting too many groceries. In the process, we ended up making Mangalore special -Banana Chips last week.... Here goes the recipe
Am sending this across to "RCI-Udupi & Mangalorean Cuisine" event hosted by Sia of Monsoon Spice. Thanx to Lakshmi for having come up with the RCI event concept, and thanks to Sia for hosting this month's event!!
1 Raw Banana (preferably the long and thick ones, called "nendra baale" in Kannada)
2-3 tsp Salt
1/4 cup Water
Oil for deep frying (Coconut oil, preferably)
- Wash and peel the raw banana; Peel deep enough, such that only the white pulp remains.
- Slice the banana into very thin circular slices. You could use a slicer for this purpose.
- Heat oil in a heavy bottomed pan; Meanwhile, dissolve salt in some water and keep aside.
- Drop a handful of banana slices into the hot oil carefully.
- Pour a tsp or two of salt water into the oil; The oil will sizzle a little, so make sure you maintain a distance.
- Saute regularly so that the slices do not stick to each other and they are cooked all over.
- The chips are done when they turn golden yellow in color; Remove from oil and drain on paper towels; Let cool completely and store in airtight containers.
- Repeat the whole process for the remaining banana slices.
- While adding salt water to subsequent batches, keep in mind that the oil would already have some amount of salt in it. So, you might want to add lesser quantity of salt water every time.
- You could even add a pinch of turmeric and hing to the salt concentrate, for good color and taste.
- Using coconut oil gives it the authentic mangalorean taste, but feel free to go ahead and use any vegetable oil of your choice.
Prep Time: About 30-40 mins;
Serves: Makes enough for 2-3 people;