The famous Nendra Palam chips from Kerala, was on my cooking wish list since long. Surprisingly, I found that it is very easy to make. Taste is priceless!
5 semi raw bananas (Nendra Bale bananas) a tinge of sweetness is it’s USP.
1tsp Salt mixed in a bowl of 20 ml water.
Oil to fry.
Method Of Preparation:
Longitudinally Slit the peel of bananas. Oil your hands to avoid blackish stains while peeling the banana skin.
Drop all the peeled bananas in a deep vessel of turmeric water .
This removes the sliminess of the bananas.
After 20 mins drain the water.
Pat dry with a cloth.
Slice the bananas in a chips maker directly into hot oil. ( Be careful with this step as you are handling very hot oil here!)
When slightly crisp, add 1/2 tsp of salt water in hot oil. (Again, be very careful during this step too, as you are pouring small amount of water into hot oil which might cause the oil to splatter out.)
Fry till crisp. Take the chips out of the oil ( drain extra oil out) and place on a plate.
Let it cool and store. Enjoy!
You may also like: Sabudaana Mixture.
Author: Kiran Shanbhag
Dr. Kiran Shanbhag is a Homeopathic physician. She has been practicing from the last 18 years. She is passionate about her work as a Homeopathic doctor and is also passionate about cooking, equity markets and quest into spirituality. All the four have now become an integral part of her life!