Coconut oil to deep fry
Salt to taste
Dry Red chili-2 no
Curry Leaves-3 to 4 leaves
Method of Preparation:
1.Grease hand with coconut oil, Cut straight through the skin of plantain without inserting the knife deep into it.
2. Peel the skin, wipe with a kitchen tissue. Cut the skinless plantain to half vertically and then each vertical pieces to half again vertically.Cut this to small pieces horizontally not too thick nor thin.See that everything is cut to same size for even frying.
3. Simultaneously heat oil in a wok on medium heat. Once oil is hot enough reduce it to medium-low, add little amount of plantain pieces, give a stir and fry till the sizzling sound stops and the pieces are golden yellow, light and crisp.
4. Drain on a kitchen tissue and continue the process.
5. Once it is done, heat 1/2 tsp oil in a wok and fry the dry red chili and curry leaves.
6. Mix this(don't add the oil, if any) nicely along with salt to the varutha upperi. Cool completely and store in an airtight vessel.
|Here comes the hand...:)|
1. Raw plantain is sticky(kara). It lends a black color to hand and also to the pieces if kept open for long time. To avoid this we use oil as well as we wipe with tissue paper. You can also soak for 20 minutes and wash the skinned plantain in little turmeric water.If washing do wipe the plantain properly before cutting it.
2. Oil should not be too hot nor too low. If too hot plantain pieces cook faster in the outside and will remain soft in inside. If too low the pieces will be very oily.So cook on medium low. It takes some time but you will get perfect crispy chips.
3. Cut the pieces in equal thickness, else there will be a problem while frying.
4. Use coconut oil as these are done in it.
5. Adding of curry leaves and dry chili is not compulsory. Add salt alone and mix well.
6. Once the pieces are dropped in oil give it a good stir else they tend to stick together. Also stir half way of frying so that it is evenly fried.
7. Store in air tight box only after cooling properly.