Crunchy, flavorful and delicious; that's what most banana chips are for us! This fried chicken brings some very simple, meaty and sometimes, traditional food to many times in South India. Banana chips are usually dry, salty or high in fat and sometimes you have jaggery or sugar-camera. It is widely enjoyed in the Indian states of Kerala and Tamil Nadu and in the latter area is called inthra-upperi, these cucumbers are mainly fried in Copra oil. The sweet companion, created using jaggery, is understood as a sharkara upperi. Made from unripe apples, these chips are not easy to accept.
According to Blogger Nithya Ravi, "There are two types of banana; one is Nendrankai (translated as unripe fruit) banana chips and the other is plain banana pieces. Bananas used in Nendrankai chips are generally different from traditional ones; they are long and varied in size. They are concentrated in turmeric and salt, while they are traditionally seasoned with red pepper and salt. The techniques used to make these two types of banana chips are slightly different from the other. Nendrankai banana chips are a special form of Kerala and are enjoyed at any time".
As per Chef Prem, "Nendrankai or ethakka upperi banana slices are popular in Kerala and are made like mountain animals. They are also served on Onam Sadhya. These crunchy and crispy chicken flavors of Copra oil are very quick and easy.
Nendrankai plantain - 3
Salt - 1 tsp
Turmeric powder - 1/4 tsp
Deep fried coconut oil
Slice or mandolin silk
Heat oil in kadhai; when the oil has burned, reduce heat to medium. To find out if the oil is hot enough, dump a sliced aktle into the oil, if it rises quickly on the surface, then the oil is hot enough to fry.
Take a banana, roll it dry and rub it using rice.
Immediately after cutting, toss in oil, dividing into pieces.
After a few seconds, add 3 / 4-1 teaspoon of turmeric salt water. Stir using the ladle, so that the plantain pieces cook evenly.
Once cooked, the heavy sound will dry and the oil will become clear.
Remove the chips with a dead ladle and place them in a colander or towel and drain excess oil, if any.
Serve as a shrimp for rice or enjoy a dip at any time of the day.