- Green Plantain/ Raw plantain - 2
- Vellam - 6 pieces
- Dry ginger/ chukku and cumin seeds - 1/2 tsp powdered
- Cardamom powdered - 1/4 tsp
- Vegetable Oil - To deep fry
Peel off the plantain skin and cut each plantain into half lengthwise.
Cut these into 1/2 cm thick pieces and keep aside.
Heat oil in a frying pan at medium high flame.
When the oil is hot add the Plantain pieces and fry on a medium flame stirring occassionally until the banana pieces are crisp.It will take at least 30 minutes to fry a batch.
The chips are fried when the oil stops bubbling and calms down and also you can feel the crispness of the chips when you stir them around.
Take the chips out of the oil with a slotted spoon and drain on paper towel and let it cool down.
Melt the jaggery adding 2 tbsp of water to it and if there are impurities strain the jaggery and use it.
It is very important for the jaggery syrup to be of the right consistency - otherwise you will get chips that are sticky.
Add the ginger,cardamon and cumin powder to the jaggery syrup and bring to a boil stirring continuously.
The jaggery should be on 1 string consistency ie if you pour it down from a spoon held high - it should not pour down like water rather it should drop sown like honey in a thin viscous form.
To check the consistency you can add one drop of the boiling jaggery on to a cold place and see it harden up.
When you have the syrup in the right consistency lower the heat and add the fried banana pieces. Mix well and stir continuously.
You have to Mix and stir well in order to prevent the chips from sticking to each other.
Once cool store in a dry container.