Indian Banana chips (Etheka Varathathu)

  • 500 g (1.1 lb) Bananas, raw, skinned, washed, cut into even-sized rounds
  • Salt to taste
  • Coconut oil / Vegetable oil for frying

Heat the oil in a wok (kadhai); add the bananas and deep-fry till golden brown. Sprinkle some salt water in the oil and stir. Remove the fried bananas with a slotted spoon and drain the excess oil on absorbent paper towels. Repeat till all are fried. Cool and store in airtight jars.

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