← Nouns Cooking · Indian

Ingredients

• 2 very ripe plantains (nendran), skins blackening
• 125 g plain flour (maida)
• 2 tbsp Rice flour
• 3 tbsp Sugar
• ¼ tsp Ground turmeric
• ¼ tsp ground cardamom
• 1 pinch Salt
• 1 pinch Bicarbonate of soda
• 150 ml water, about
• coconut or neutral oil, for deep frying

Method

1. Whisk the flours, sugar, turmeric, cardamom, salt and baking soda with enough water to make a smooth batter that coats a spoon thickly, like pancake batter.
2. Peel the plantains, cut each in half across, then slice each half lengthwise into 3 thin slices.
3. Heat 5 cm of oil in a deep pan to 170°C (340°F), or until a drop of batter rises steadily.
4. Dip the slices in batter, let the excess drip off and fry 3–4 at a time for 2–3 min per side, until deep golden and crisp.
5. Drain on paper and serve warm with a cup of chai.

Tips

• Ripe plantains are a must; ordinary bananas go mushy, though very firm ones will do at a pinch.

Sources

Written in our own words after cross-checking these recipes:

Archana's Kitchen Kothiyavunu