Skip to main content

Plantain (Raw Banana) Chips - Vazhaikkai Chips

Vazhaikkai chips - crispy and easy side dish for lunch. It goes well with lemon rice, tomato rice, coconut rice, sodhi and curd rice too. This vazhaikkai chips is a nice alternative to store bought chips as there is  no artificial flavours or colours.



For the plantain chips you will need fresh plantains without, dull skin or black spots. First, you have to peel the skin and slice it thinly using a bajji slicer. Slice them thinly in uniform size so that you can get even crispness in the chips. As you all know the plantain will quickly turn black after cutting so do not slice all the plantains before frying. When you started frying one batch, slice the next set of slices. This will give you a perfect colour to the chips. When deep frying these chips, it is best to cook on low heat and watch them carefully because it will quickly turn brown. For any types of chips do not overcrowd your pan. Finally season the chips with black pepper powder and salt. You can also replace black pepper powder with red chilly powder.




Plantain (Raw Banana) Chips - Vazhaikkai Chips Recipe Details
 
Print Friendly and PDF
Prep time : 10 minutes
Cook time : 20 minutes
Yields : 200 grams
Category : snacks
Author : Muthulakshmi Madhavakrishnan

Ingredients
  • 2 plantain
  • 1/2 tsp black pepper powder
  • 400 ml oil
  • salt to taste
Cooking Directions
  1. Wash the plantains well and cut both the ends using a knife. Peel the skin gently using a peeler or a sharp knife.  If you are using plantains stored in the fridge, keep it in the room temperature for an hour and then start peeling. Using a bajji slicer start slicing for the first batch to fry.
  2. Heat the oil in a deep kadai on medium heat. When the oil is heated enough, not smoking heat, reduce the heat to low and add the plantain slices.
  3. After 3 minutes, gently turn the plantains and fry until golden brown. Now transfer the fried chips and add it to a box.
  4. Repeat the process for the remaining slices.When you have fried all the plantains, add the required salt and mix well.Now add the black pepper powder and shake the box to spread it evenly. Once it cools down, close it tightly.

Plantain (Raw Banana) Chips - Vazhaikkai Chips with step by step pictures

Wash the plantains well and cut both the ends using a knife. Peel the skin gently using a peeler or a sharp knife.  If you are using plantains stored in the fridge, keep it in the room temperature for an hour and then start peeling. Using a bajji slicer start slicing for the first batch to fry.

Heat the oil in a deep kadai on medium heat. When the oil is heated enough, not smoking heat, reduce the heat to low and add the plantain slices.

 After 3 minutes, gently turn the plantains and fry until golden brown.


 Repeat the process for the remaining slices.When you have fried all the plantains, add the required salt and mix well.Now add the black pepper powder and shake the box to spread it evenly.


Once it cools down, close it tightly. If the chips appears soft in the centre once again fry them on low heat for a few minutes.




Comments

Popular posts from this blog

Collection of Kuzhambu varieties for lunch

KUZHAMBU RECIPES, 20 KUZHAMBU RECIPES FOR LUNCH Kuzhambus are the foundation for a good lunch in South Indian cuisine. Although there are many rice varieties in South Indian cuisine, a bowl of rice and kuzhambu with any vegetable side dish makes our tummy happy. In this collection, I have shared many traditional Tirunelveli kuzhambu recipes. I have suggested authentic ingredients and spices in my kuzhambu recipes. If you find any spices are inconvenient, you may change according to your taste. Now let's see the collection of kuzhambu recipes here. Click on the pictures or the recipe here to view the recipe details with step by step instructions.   Collection of Kuzhambu varieties for lunch 1. Sodhi - Sodhi is one of Tirunelveli's traditional and popular kuzhambu.This kuzhambu is a special menu on the next day of marriage. A Tirunelveli wedding meal would not be complete without this Sodhi, potato poriyal and ginger chutney.  RECIPE HERE. 2. Pulikuzh

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers.  In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice.  Now let's see how to prepare this kootanchoru with step by step photos.   Here is a short video for Tirunelveli Kootanchoru

Ladies finger Pachadi - Tirunelveli Vendakka Pachadi

This is a wonderful Tirunelveli Ladies finger pachadi that is usually served with sambar and rasam. There are many versions for this recipe. This version includes ladies finger, tomato, raw mangoes and it gets flavouring from small onions, red chilly powder and asafoetida powder.  The coconut paste adds a delicious richness to the pachadi. Simple to make and a very tasty side dish for traditional South Indian meals.

Nanjil Sambar - Nagercoil Style Sambar

Nanjil Sambar - prepared with the  combination of seasonal vegetables, toor dal and flavoured with freshly prepared sambar powder. Another interesting recipe from my Rema athai. As Nagercoil is her hometown, I learned many nanjil recipes from her. Nanjil refers to the area around Nagercoil, Agastheeswaram, Thovalai etc. Last month I prepared 30 varieties Nanjil recipes for the Aval Vikatan magazine. I have no time to take step by step pictures for all the 30 recipes, but took some pictures for a few recipes. All the 30 varieties are evergreen recipes of Nanjil. This Nanjil sambar is one of my favourite sambar for lunch. This sambar is similar to our Tirunelveli idi sambar but there is no need for any coconut paste.In both Tirunelveli sambar and idi sambar we add coconut paste in the final stage. For this sambar, you need fresh vegetables like drumsticks, brinjal, lady's finger, raw mango, yellow pumpkin, potato and carrot. Plus sambar onions, green chillies and freshly gro

Ridge Gourd Kootu - Peerkangai Kootu

Ridge gourd kootu - one of my favourite kootu dish for lunch. Naturally ridge gourd has a soft texture which is suitable for kootu dishes. Mostly we don't add onions, tomatoes and garlic for kootu dishes. For this ridge gourd kootu I have added both chana dal and moong dal. As the ridge gourd has soft texture, it gets cooked easily in a vessel so need for pressure cooking. The dals must be cooked in pressure cooker for the smoother consistency which will be perfect for kootu dishes. My Grandma gave me this idea to include both chana dal and moong dal for this kootu because ridge gourd has high water content moong dal gives thickness to it. After cooking the ridge gourd, the kootu is followed by adding the dals and the coconut paste. The coconut based kootu dishes are popular in most Tirunelveli districts. We all like any  kootu with the combination of dals and coconut small onions cumin paste. In my opinion any kootu dishes must have a mild flavours with a medium thick consi

Ridge Gourd Brinjal Kichadi - Side Dish for Idli, Dosa and Ven Pongal

Ridge Gourd Brinjal Kichadi  recipe with full video and step by step pictures. Today we are going to see another kichadi recipe for idli, dosa and ven pongal. We make kichadi using ridge gourd or brinjal. Here we have to include both the vegetables along with onions, tomatoes, green chillies and moong dal. My Grandmother often makes kichadi whenever she have sudden guests at home and everytime it tastes so good with her soft idlies. I followed her method which my Grandmother used to make. To reduce the cooking time by half  I have simplified it by pressure cooking the brinjals and ridge gourds along with a tbsp of moong dal. Traditionally kichadi dishes are prepared in the kal chatti and mathu is used for mashing the brinjals. Generally for  kichadi dishes, we use only green chillies and red chillies for the heat. I have added just a teaspoon of sambar powder and it doesn't alter the taste. When compared to sambar, this kichadi can be made in very less time which it makes a healthy

Vegetable Kurma - Hotel Style Vegetable Kurma (Carrots, beans, potatoes and green peas in rich coconut paste)

Vegetable kurma  for chapathi restaurant style Vegetable kurma is a family favourite dish for everybody. This vegetable kurma and chapathi is our weekend special during our childhood days.  The classic combination of carrots, peas, beans and potatoes is enriched with coconut masala paste and other spices. Any type of kurmas cooked in medium flame allows the ingredients to give maximum richness.  Make sure to cut the vegetables in equal size so that you don't have some vegetables overcooked and others undercooked. Do not cook the vegetables for more than 2 whistles because the beans and green peas will turn to grayish colour when overcooked.  For a perfect kurma, taste as you cook and make sure there is a nice balance of flavours and you  will be able to determine any adjustments needed for it.  After finishing the kurma do not hurry up to serve immediately because you can enjoy the flavours once the kurma is at a room temperature. Let's see how to prepa

Pulikuzhambu - Tirunelveli style Pulikuzhambu recipe

The best and the most authentic Tirunelveli recipe is this Pulikuzhambu. This dish is tangy and spicy with unique taste. This kuzambu is a must - have during family gatherings and it is also easy to make. Adding of drumstick or brinjal gives extra taste to it. If you do not have vegetables, add sundaikkai vathal along with onions and garlics. When you cook large amounts of this kuzhambu, you can save some for future meals. This kuzhambu tastes perfect the next day. The leftover kuzhambu can be mixed with any kootu or keerai masiyal and keep the mixture in low flame for 10 to 15 minutes. This thick mix of this kuzhambu and keerai or kootu gives you a tasty side dish for curd rice.Just serve this kuzhambu with a tsp of ghee over the rice and paruppu (dal) and  you will definitely enjoy the taste. The perfect side dish is yam masiyal , drumstick leaves th uvaram or any vegetable kootu. Try this tasty, tangy and spicy kuzhambu. Here is the recipe video for P

Rice Kheer - Arisi Payasam - Basmati Rice Kheer

Rice Kheer recipe with full video and step by step pictures. Delicious restaurant style rice kheer that's perfect for family occasions, get together or kids birthday parties. This recipe can be easily doubled or tripled if you are planning to serve for a large crowd. A must try dish if you like milk based desserts.  This rice kheer includes basmati rice, milk, sugar and dry fruits. I prepared this kheer three times and it tastes best with full cream milk. This is essentially my milk kheer, recipe but with a few changes. You will need a heavy bottomed kadai which gives you perfect results for this kheer. First, you will need to boil on the milk on low medium heat. While the milk is simmering, peel the blanched badam and slice them thinly. Next add the soaked basmati rice and cook the rice on medium heat. When the rice is 3/4 th done, add in the sugar and then continue to cook until soft and creamy. I have added 1/4 cup condensed milk  and you can also skip it if you don't prefer

Idi sambar - Tirunelveli Idi Sambar

Idi Sambar recipe with step by step instructions. I learnt this recipe from my Grandma. My Grandma prepares several sambar recipes and each sambar has a unique taste. Each slightly different. All of her sambars are delicious. This Idi sambar is one of my favourite recipe from her. The aroma in the house was mouth watering when she cooks this sambar. For my Grandma this Idi sambar and aviyal are quick and easy lunch dishes. Give it a try when you want something special but quick and easy. An important first step to note when making this sambar is to bring the frying pan up to the required heat and fry the spices for about 3 minutes or until fragrant. All the ingredients are handy and it is easy to prepare your own sambar powder. I always like sambar with mixed vegetables. The concept of adding different vegetables to make sambar was common in every household. I have used drumsticks, ladies finger, brinjals and mangoes. In addition, you can add potatoes, Indian beans, broad