Vazhakkai Chips is very easy to make at home.This time I made just for posting sake as I always end up using vazhakkai for making vazhakkai poriyal or podimas. I love vazhakkai chips with pepper flavour the best, recently I had atAnandas when they gave it for side accompaniment for sambar sadam and I just loved it, so that urged me to make it at home.Check out my nendran chips.
You know how much I love sambar sadam , that will sure need another full post to write about it 🙂 Yes I am so crazy 🙂 You can have it as a snack or serve with any variety rice of your choice. We had it with rosemilk…yummm Now lets get on to learn how to make vazhakkai chips….
Vazhakkai Chips Recipe – Ingredients
Recipe Category: Snack / Sidedish | Recipe Cuisine: South Indian
Vazhakkai/ Raw Unripe Banana – 1
Salt – as needed
Pepper / Red Chilli Powder – as needed (I used 1 heaped tsp)
Cooking Oil – for deep frying
- Wash the raw banana, trim the edges.Peel of the skin using a peeler.
- Take your slicer and start slicing.If you are not comfortable slicing directly into oil, slice it batch by batch then drop into preheated oil.
- The slices should be very thin.You can even slice it directly into hot oil but simmer the flame while slicing to avoid heat to hands.Turn to other side and fry till golden brown on both the sides.Turn over and cook in medium flame for it to cook evenly.Stop cooking until the bubbles and ‘ssh’ sound ceases.Repeat the process for the rest.
- Drain in tissue paper,then transfer to a mixing bowl add pepper and salt. Give a quick mix.Cool down and then store in airtight container.
Serve as a snack or as a sidedish!
- If you are slicing separately then dropping it into oil, don’t give resting time once sliced add it immediately, so your oil should be ready.Also while slicing , slice only a batch add it to the oil and once done then start slicing the next batch to fry in oil.
- If you are comfortable slicing directly into oil then go ahead but be careful just a word of caution to avoid hands exposed to heat.
- Add pepper and salt once you drain them so that the spice mixture coats well.
- Use a slicer that gives thin slices only then your chips will be crisp.
- You can replace pepper powder with red chilli powder. We love pepper flavour so added it.
- After cooling down store in airtight container, stays good even for a week.
- Oil should be correctly heated else your chips will become soggy.Always cook in medium flame.