Hello dear readers! Today I will share one more traditional family recipe of ours.’ Nendrabale kele chips’ takes me back to my childhood days. Aayi would make it often and it was my favourite view to watch her make the chips. I loved the preparation part over eating the chips. Definitely the chips would be melt in mouth and tasted simply heaven . But I was a very poor eater back then. It was my desire to make this chips with Aayi and blog it in the space but it never happened for unknown reasons.
Recently Amma and me bought the Nendra raw banana’s and thought of giving it a try. Amma who was trained from Aayi guided me in the making and I made it with ease. The chips came out perfect but the colour looked slightly over roasted due to turmeric powder colour. Nevertheless the chips got over in a jiffy within a day,
Kerala Banana (raw)/ Raw Nendra banana – 6
Water – 1/2 cup approx
Salt – 1 tsp approx
Turmeric powder- 2 pinches
Coconut oil – as much needed to fry
Broad and thick frying kadai – I used iron kadai
- Add salt and haldi powder to 1/2 cup of water.
- Keep it ready.
- Remove the ends of the banana.
- Make 3 -4 incisions with a knife without making cut to banana.
- Carefully remove the skin with your hands.
- Retain the skin to make sabzi/ upkari .
- Then dip the peeled bananas in enough water for 5 minutes.
- Take it out from water and arrange it in a clean cloth.
- Wipe the bananas well.
- Heat coconut oil.
- Once the oil is hot, lower the flame and slice the banana directly in the hot oil.
- Higher the flame and keep turning it now and then.
- Once the bubbling sound of oil stops and the chips turn crisp add 1 tsp of salt turmeric water.
- Once the water is added the oil will start to bubble with a hushing sound.
- Once the sound stops take the chips out of oil quickly.
- Once done taste the chips and then adjust the salt water for the next batch.
- Repeat with all the bananas.
- Cool and store it in an airtight container.