Ethaykka Upperi( Plantain chips)

Ethaykka Upperi( Plantain chips)
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Here’s how to make the crispy, crunchy, addicting and the most famous Kerala snack -Ethaykka Upperi( plantain chips). Whoever visits Kerala, are sure to save some packets of these chips for themselves and their family too..

plantain-chips

 

Ingredients

Raw plantains or slightly ripe plantains  2 no
Canola Oil: for deep frying
Salt – 1 tbsp or as required, dissolved in 1/2 cup water, for sprinkling
Turmeric Powder: a pinch(optional)

Procedure

1. Peel off the plantains and slice the plantains to thin rounds.While slicing, remember to apply some oil in your palms to prevent black stains.

2.Heat oil in a kadai or cheenachatti at a medium high flame.

3. Keep aside 1 tbsp salt and a pinch of turmeric powder in 1/2 cup water.

4.When the oil is hot enough, bring down the flame to medium and add the sliced bananas carefully to deep fry.

5.When the chips are almost done(you can hear a crisp sound and the oil will stop foaming, you can also taste check whether its done or not), reduce the heat and sprinkle a little salt-turmeric water(you do not need to add more than 1-2 tsp) into the oil carefully.

6.When the bubbles stop coming, stir well and drain on to a colander and transfer to a plate lined with paper towel.

7.Allow the chips to cool and then transfer to air tight containers.

 

2011-02-25

4 thoughts on Ethaykka Upperi( Plantain chips)

  • March 2, 2011 at 9:42 pm

    wowww.. masha Allah..

    I have to try this insha Allah… soo easy:)

    • March 3, 2011 at 12:24 am

      Thanks Sheji..it tastes better than the ready made ones..next I will try with coconut oil since it is now regarded healthy

  • March 2, 2011 at 9:44 pm

    A question:

    “reduce the heat and sprinkle a little salt-turmeric water(you do not need to add more than 1-2 tsp) into the oil carefully.”

    So when we add the salt water (1-2 tsp) into the oil, would’nt it splutter?

  • Sibi
    March 2, 2011 at 10:09 pm

    Hey Sheji..it does..so stay away just like how you splutter mustards for thadka…