Homemade plantain chips

Banana chips / plantain chips / vazhaikkai chips / valai kai chips / yethan kaai chips , however we call it, anyone who has tasted the freshly fried chips of Kerala and Tamilnadu will love it :)
During my mom's era, she would make a tin full of plantain chips and keep it handy to serve as snack for our whole big family for the summer vacation picnics :) Variety rices like lemon rice, tamarind rice prepared for picnics would get a facelift with this crunchy chips always. Whenever I make some plantain chips, I fondly remember those days when my mom's sister, my Gandhi chithi making these plantain chips in a large yellow container for us all , with the green plantain from our backyard. I know , we all love the foods that have created good memories and that is what encouraging us all to cook happily,

Nowadays getting an air filled pack of chips is easier than going to the kitchen. But still I try my best to make chips whenever we want to buy one. In USA, the deep frying oils come in sale many times a year and I love those sales very much (who wouldn't...hi ..hi ). One plantain will always cost about 19 cents and 1 liter of oil can be calculated to $ 1. In less than $2 + 30 minutes we can get a large quantity of fresh chips.
My version of plantain chips is very easy. Just peel, slice and fry them directly.

Note: Amma's achi (Madurai achi ) gave this chips kattai to amma's amma then amma got it from her. I inherited it from my amma. I'm using this mandolin always :) It's made of pala kattai I heard. Happy memories :)

Golden yellow plantain chips , prepared at home.

Fry in small batches only. Do not rush and crowd the chips. Then only we can get crispy chips.

Note:
The success of homemade chips (plantain or potato), lies in the following:
1. the thickness of the chips
2. The quality of vegetable used. (fresh is the best). Yethan kaai (long variety of banana available in Kerala), is the best. Matured and little ripe is also good. We can see them at Aldi and many grocery stores in USA.
3. Use generous quantity of oil to fry. And also do not crowd the chips while frying. If there are a lot of chips getting fried, then they will become soggy by their own moisture instead of getting fried.
4. Lighter oils are best to fry . e.g., coconut oil, corn oil, Canola etc., . The best thing about coconut oil is , we can reuse that oil after frying.  I add some coconut oil in corn oil (as coconut is very expensive here), to bring out that real flavor :)

Ingredients:
Unripe plantain (long variety) - 2 or as per need
oil - 3/4 liter (to deep fry)
turmeric powder - 1 /2 tsp (optional)
salt - 1 tsp
red chilly powder - little for garninshing


Method:
Peel the skin of plantain gently , leaving behind some thick skin on.  If using an adjustable type slicer, then set the screw to make medium thin to thick chips for plantain. Slice the plantains and keep handy.
In the mean time , heat oil in a broad wok. Put little turmeric powder and salt in the oil for color and flavor. This is optional only. Sometimes I add salt and pepper after frying only.
Add approximately 10-15 slices of chips and fry till bubbles settle. Using a slotted spatula, mix / flip the chips and fry evenly. Take out and keep on paper towels to drain oil.
Likewise repeat and fry all the chips.
Put the chips in a container and sprinkle little salt and chilly powder. Shake and mix well.
Keep open to cool completely before putting the lid.
Store at room temperature for more than a week.
Plantain chips is ready.


Serving suggestion:
Serve as snack or side dish with any rice.

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Earlier (before bringing my chips slicer from India), I had tried using this shredded shown below.  This type of slicers are available in walmart. They too come handy, but getting the same thickness as Kerala chips is a bit challenging without the wooden chips slicer. But vazhaikkai bajji cannot be sliced with this, as this makes very thin slices only. So I used to slice manually :)

My hubby dear completely helped me preparing this mega batch of plantain chips (2014)

Kaara boondhi

Kaara boondhi is one of the spicy snacks that can be prepared very easily. The broad multi holed spatula, is the special equipment which makes boondhi preparation very easy. I bought this spatula in a nearby Indian grocery store for $4. This spicy boondi can be used to make raita too. It is a popular snack in Tamilnadu and also this is one of the main ingredients in Tamilnadu / Kerala mixture snack.

Spicy Boondhi (Kaara boondhi)

This is the equipment, boondhi karandi needed to make boondhi (spatula with multiple holes)

Ingredients:
besan flour - 1 cup
rice flour - 1/4 cup
salt - less than a tsp
baking soda - 1/8 tsp
red chilly powder - 1/2 tsp
oil - for deep frying (300 ml)

for garnishing:
raw peanut - 1 cup
curry leaf - few
red chilly powder - 1/2 tsp
salt - to taste

Method:
Put the besan flour, rice flour, salt, red chilly powder 1/2 tsp, baking soda in a wide mixing bowl. Using a 1/2 cup water (add little by little), mix to a thick idli batter consistency.
Heat oil in a deep and wide frying pan.Bring it to frying temperature. Reduce to medium heat.
Scoop a ladle full of batter to the boondhi karandi (boondi spatula). Press and allow the boondhi batter to fall as small droplets. These tiny balls of boonthi gets fried within a few seconds. Check and fry till crispy, while maintaining the pale color.
Drain oil, take out and spread over paper towels to absorb excess oil.
Repeat for all the batter and gather the boonthis in a container.
In the same hot oil , fry the raw groundnut and curry leaves separately.
Mix the boonthi with fried items and add chilly powder and salt to taste.
Kaara boonthi is ready!

Serving suggestion:
Store the boonthi in airtight container and serve as snack.
The plain boonthi without adding peanuts can be used to make boondi raita.