Ingredients
By Bal
Green Plantain: 4 unripe
Oil: for deep frying
Garam Masala: 1 Tbsp
Smoked Paprika or red chilly powder: 1Tbsp
Salt: to taste
Peel the plantain using a peeler. You might have to do a couple of rounds of peeling
Slice the peeled plantain using a mandolin or a sharp knife to about a 1/8" thickness
Fry the slices in batches in hot oil until golden and crispy. Stir them a bit while frying to prevent it from sticking together
Remove the plantain once done and drain on to a paper towel lined sheet
In a bowl mix the garam masala, salt and paprika and sprinkle the spiced misture on the fried plantain and serve
Alternatively it can be cooled down and stored in an airtight container for upto 10 days
By Bal
Green Plantain: 4 unripe
Oil: for deep frying
Garam Masala: 1 Tbsp
Smoked Paprika or red chilly powder: 1Tbsp
Salt: to taste
Peel the plantain using a peeler. You might have to do a couple of rounds of peeling
Slice the peeled plantain using a mandolin or a sharp knife to about a 1/8" thickness
Fry the slices in batches in hot oil until golden and crispy. Stir them a bit while frying to prevent it from sticking together
Remove the plantain once done and drain on to a paper towel lined sheet
In a bowl mix the garam masala, salt and paprika and sprinkle the spiced misture on the fried plantain and serve
Alternatively it can be cooled down and stored in an airtight container for upto 10 days
