VAZHAKKAI CHIPS RECIPE| HOME MADE RAW BANANA CHIPS

   Vazhakkai | Raw banana chips is a rare one which i make at home, though my grandmother makes a super crispy chips often. One day i had a sudden craving for this chips and i decided to make it out and asked my mom for the exact procedure of making it(though i know roughly). The raw banana chips came out super crispy and yum and we enjoyed with hot rice and Paruppu urundai kuzhambhu for a weekend lunch. Will be posting the recipe for parrupu urundai kuzhambhu in my next post.

INGREDIENTS:

RAW BANANA | VAZHAKKAI	2
OIL	TO DEEP FRY
SALT	AS NEEDED
BLACK PEPPER POWDER	1/4 TSP
RED CHILLI POWDER	1/8 TSP

METHOD:

• Peel the skin of the  raw bananas and slice them using a slicer (mandoline slicer)and immerse it in salt water for 10 minutes.

• After 10 minutes, take out the slices and pat dry in a kitchen towel.
• On the other hand heat the oil for deep frying.

• When the oil is hot, carefully put in the dried and sliced raw bananas.
• Fry it in batches. Do not put too much at a time. Also carefully put them and ensure everyone is separate . If the raw banana slices are together then it will get cooked evenly and will become soggy.
• When the sizzle sound of the oil subsides, take them out and drain it in a kitchen towel.

• Repeat this for the rest of the slices.
• Transfer it to a wide airtight container. Add pepper powder and chilli powder. Do not add salt as we added while immersing them in water.
• Shake vigorously for even mixing of spices.
• Enjoy crispy Vazhakkai chips with Rice and sambar or with tea | coffee.

Note:

• Just before frying take out the sliced raw bananas from water and pat dry. Else the color will become dull.
• After frying and draining the excess oil in the kitchen towel, a minute later transfer it to a air tight container. Repeat this for all the batches . If the chips stays outside till the entire batch gets over it will loose its crispiness.
• For a healthy version you can bake it instead of frying.
• In my in laws place the cook mami will take out the skin of the vazhakkai ( as we do for ripe banana) and directly slice them in the oil. though i have seen that I never tried as i don't think i can bear the heat!!