Kathal Kabab Recipe – Raw Jackfruit Kebab

Raw jackfruit kebabs makes are sumptuous and super easy to make. 

हिन्दी में पढिये : Kathal Kabab Recipe – Raw Jackfruit Kebab

Ingredients for Raw Jackfruit Kebab

  • Jack fruit : ½ kg (500 grams)
  • Chickpea flour – ½ cup (50 grams)
  • Oil – ¾ cup
  • Mint leaves- ¼ cup
  • Green Coriander- 2 to 3 tbsp (finely chopped )
  • Green chili – 2 to 3 (finely chopped )
  • Ginger Paste – 2 tsp
  • Garam Masala – ½ tsp
  • Cumin powder- 1 tsp
  • Dry mango powder- ½ tsp
  • Coriander Powder- 2 tsp
  • Turmeric powder- ½ tsp
  • Salt – 1.25 tsp( or to taste )

How to make Kathal Kabab

Rinse the jackfruit and let dry completely. After this, chop down the jackfruit into small chunks. Do remove the skin from the jackfruit.

Boil the jackfruit

Take jackfruit chunks and half cup of water in a pressure cooker and cook until it whistles once. After it whistles reduce the flame and let it simmer for 4 to 5 more minutes.

After 5 minutes, turn off the flame and check the jackfruit. Press down the jackfruit to check if it turned tender. Transfer the boiled jackfruit in a sieve kept above the bowl. Press the chunks using a spoon to drain out the water.

Prepare the mixture for kebabs

Heat 2 tsp oil in a pan. Add chickpea flour to the hot oil. Stir constantly and roast until there is slight change in the color and also til it gets fragrant. Keep the flame medium. Keep stirring continuously and add turmeric powder, garam masala, coriander powder, cumin powder, followed by ginger paste and green chilies. Saute the masala on low flame. Turn off the flame and stir the mixture a little to prevent it from browning.

Take the jackfruit in a bolw and mash it finely using a spoon. Mix this mashed jackfruit to the roasted chickpea flour and also add green coriander, salt, mango powder and finely chopped mint leaves. Turn on the flame and keep it low. Stir to mix everything really well and prepare a soft dough. Transfer the mixture to a bowl and let it cool down a little.

Prepare kababs

Grease your hands with some oil and make small lump from the mixture. Give it a medium sized kebab shape. For this, roll the mixture into round shape and then flatten a little to give shape like a kebab and place it over a plate. Similarly prepare kebabs from remaining mixture as well. 

Fry the Kebabs

Heat some oil in a wok. To check if the oil is rightly heated, bring your hand over the wok and warmth can be felt. Oil is sufficiently hot, slide the kebabs into it and fry on medium-low flame until it gets little golden brown from beneath.

After this, turn the side and continue roasting until golden brown in color from all sides. Drain out the fried kebabs from oil using a spatula and place them over a plate covered with absorbent paper so that excess oil can be drained out. Fry the remaining kebabs as well. It take 4 to 5 minutes in frying kebabs at once.

Super tempting and lip smacking raw jackfruit kebabs are ready. Serve them steaming hot with green coriander or any other chutney as per your desire. These kebabs can also be served in meals along with roti or paranthas. They taste super tempting or serve them as snack and relish eating.

Suggestions

  • Use raw jackfruit .i.e. white jackfruit for making the kebabs. The yellow colored jackfruit is ripe and sweet in taste. Avoid using it.
  • If mint leaves are not available then mint powder can be used or skip the use of it.
  • You can shallow fry or deep fry the kebabs as per your preference.

Kathal Kabab Recipe – कटहल के कबाब – Raw Jackfruit Kebab

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Dry Fruits Namkeen – Farali Dry Fruit Namkeen

Special navratri namkeen prepared with dry fruits is enriched with protein and fiber.

हिन्दी में पढिये : Dry Fruits Namkeen – Farali Dry Fruit Namkeen

Ingredients for Farali Dry Fruit Namkeen

  • Lotus seeds – 3 cups
  • Cashews – ½ cup
  • Almonds – ½ cup
  • Raisins – ½ cup
  • Sendha salt – 1 tsp
  • Black pepper powder – ½ tsp
  • Ghee – 1 cup (for frying)

How to make Dry Fruits Namkeen

Remove stalk from the raisins.

Heat enough ghee in a wok. When the ghee is rightly hot drop lotus seeds to it and fry until they get little brown in color from all sides. Drain out the fried makhana in a plate.

Now drop cashews to the ghee and fry until they get slightly brown in color as well. Take them out in a plate and likewise fry the almonds as well. Keep the flame low while frying. Take out the fried almonds on the same plate.

After this, in a big mixing bowl add makhana, cashews and almonds, followed by raisins and mix them well. Sprinkle some sendha salt and mix again. Also add some black pepper powder and mix everything really well.

Delicious and crispy dry fruits namkeen is ready. Let it cool down completely as it is and then store the namkeen in any air tight container and relish eating for up to 2 months. Whenever you are on fasting have this namkeen along with some fruits or your meals and relish eating.

Suggestions:

  • Instead of ghee, refined oil can also be used.
  • You can take dry fruits as per your preference. You can thinly slice the coconut and add to the namkeen. Apart from this melon seeds can also be added. For this, add the melon seeds to the wok, cover them with a plate or lid and roast until there is slight change in color. Walnuts can also be deep fried like almonds and then use in the namkeen.

Dry Fruits Namkeen – Farali Dry Fruit Namkeen

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Mango Lassi Recipe – Mango Yogurt Smoothie

Here’s the recipe of healthy Mango lassi which makes soothing and special drinks for summer.

हिन्दी में पढिये : Mango Lassi Recipe – Mango Yogurt Smoothie

Ingredients for Mango Yogurt Smoothie

  • Mango – 1
  • Fresh curd – 1 cup
  • Pistachios – 2 (thinly sliced)
  • Sugar – 4 tsp

How to make Mango Lassi

Peel the mango and cut out the pulp from it. Discard the seed. After this, chop down the mango pulp into small chunks.

Place mango chunks, sugar and curd in the mixer jar and blend them really well. After this, add 1 cup of ice cubes and again blend the mixture.

Chilled and soothing mango lassi is ready. To serve, transfer the lassi to glasses and garnish with pistachios.

Chilled and super tempting mango lassi is ready. Whenever to crave for something chilled try out making this lassi and relish eating.

Suggestions:

  • Use Safeda mango for making the lassi. If not available then use the other variety of mango that comes without threads.
  • You can adjust the quantity of sugar as per your desire. Honey, brown sugar or khand can also be used instead of sugar.
  • Instead of ice cubes chilled water can be used.
  • For garnishing, cardamom powder, saffron or vanilla ice cream can be used.

Mango Lassi Recipe – Mango Yogurt Smoothie

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4 Chutneys for Navratri Vrat – Phalahari chutney recipe

Here are four different chutney for fasting – green coriander spicy chutney, coconut chutney, peanut chutney and raw mango sweet chutney for a perfect meal.

हिन्दी में पढिये : 4 Chutneys for Navratri Vrat – Phalahari chutney recipe

Vrat wali Dhaniya ki Chutney

Ingredients for Green Coriander Chutney

  • Green coriander – 100 grams 
  • Sendha salt – 3/4 tsp or to taste
  • Roasted cumin powder – 1/2 tsp
  • Mint – 20 to 25
  • Green chili – 2

How to make Vrat wali Dhaniya ki Chutney

Remove the stalk from coriander and rinse them thoroughly. Let the water dry up completely. After this, chop them roughly. Also roughly chop green chili as well.

Place the chopped green coriander, green chili and mint leaves, followed by sendha salt, cumin powder and some water. Now grind to make a fine paste. Then mix lemon juice and mix again. Transfer the chutney to a bowl. For making this much amount of chutney 1/2 cup of water is needed.

Tempting and tangy-spicy green coriander chutney is ready.

Coconut chutney for fasting

Ingredients for Nariyal Chutney

  • Fresh coconut – 1 cup (grated)
  • Green coriander – 2 tbsp
  • Lemon – 1/2
  • Green chili – 2
  • Sendha Salt – more than 1/2 tsp or to taste

How to make Coconut chutney

For making the chutney take grated coconut in a mixer jar, followed by roughly chopped green chili, green coriander and lemon juice. Also add 2 to 3 tbsp water and grind to prepare a finely textured chutney.

Delicious and palatable coconut chutney is ready, transfer it to a bowl.

Farali Peanut Chutney

Ingredients for Moongfali Chutney

  • Peanuts – 1/2 cup
  • Sendha salt – less than 1/2 tsp or to taste
  • Green chili – 2
  • Lemon – 1/2
  • Oil – 2 tsp
  • Sesame seeds – 1 tsp
  • Curry leaves – 7 to 8 

How to make Peanut Chutney

Take peanuts, roughly chopped green chili, lemon juice, sendha salt, some water in a mixer jar and coarsely grind the chutney. Transfer the ground chutney to a bowl. Almost 1/2 cup of water is used for preparing this much quantity of water.

Prepare Tempering

Take a small pan and heat 1 to 2 tsp oil in it. When the oil is hot splatter sesame seeds. When the seeds turn little brown, reduce the flame and add curry leaves to it. Turn off the flame. Tempering is ready, pour it over  the chutney and mix well. Lip smacking peanut chutney is ready.

Sweet Chutney for Vrat

Ingredients for Raw Mango Sweet Chutney

  • Raw mango – 2 (250 grams)
  • Jaggery – 1/2 cup (100 grams)
  • Sendha salt – 3/4 tsp or to taste
  • Roasted cumin powder – 1 tsp
  • Black pepper powder – 1/4 tsp
  • Garam masala – 3/4 tsp

How to make Sweet Chutney for Vrat

Peel the mangoes and chop them finely.

Take mangoes and 1/2 cup water in a vessel to simmer. Cover and let them simmer for 6 to 7 minutes.

After 7 minutes, check the mangoes. These have turned tender as can be mashed easily. Mash the chunks using a spoon. After this, crumble jaggery and add to the pan followed by sendha salt, roasted cumin powder, garam masala and black pepper powder. Cook the chutney until jaggery dissolves completely and it gets thick in consistency.

After the chutney is cooked through, transfer it to a plate. Very delectable and sweet-tangy raw mango chutney is ready.

All the four chutneys- green coriander spicy chutney, coconut chutney, peanut chutney and raw mango sweet chutney are ready. These chutneys have their flavors and taste. Serve them while fasting and relish eating.

Suggestions

  • If you prefer spicier chutney then increase the quantity of chilies. 
  • If mint is not available then it can be skipped while making the chutney.
  • Adding green coriander to the coconut chutney gives a good color.
  • While making sweet raw mango chutney, instead of mashing the chunks after boiling them, let them cool down and then grind in a mixer jar.
  • If you find any impurity in the jaggery then add heat jaggery in half cup water separately and then strain through a sieve and mix to the mango chunks.

4 Chutneys for Navratri Vrat – व्रत वाली 4 चटनियां – Phalahari chutney recipe

Posted in Chutney Pickle Jam, Chutney Recipe, featured, Festival recipes, Indian Festival Recipe, Miscellaneous, Navratri Vrat Recipe, Navratri Vrat Recipe, Shivratri Vrat Recipe, Vrat Recipes | Tagged , , , , , , | Leave a comment

Aloo Bhujia Namkeen Farali – Alu Bhujiya for Navratri Vrat

 

Crispy crunchy aloo bhujiya namkeen prepared with water chestnut flour and boiled potato is a great variation to our navratri meals.

हिन्दी में पढिये : Aloo Bhujia Namkeen Farali – Alu Bhujiya for Navratri Vrat

Ingredients for Alu Bhujiya for Navratri Vrat

  • Boiled Potatoes – 3 ( 300 gms )
  • Water Chestnut Flour – 1 cup ( 150 gms )
  • Rock salt – ¾ tsp
  • Black pepper powder- ½ tsp
  • Turmeric powder- 1/3 tsp (optional )
  • Oil – for frying

How to make Aloo Bhujia Namkeen Farali

Knead soft dough

Peel the potatoes and grated them. Mix these grated potatoes to the flour, followed by sendha salt, black pepper powder and turmeric powder. Mix everything really well and knead soft dough. Mix 1 to 2 tsp oil to the dough and knead until smooth.

Stuff the sev machine with dough

For making the bhujiya take a sev making machine. Fit the plate with fine holes and grease the manchine cylinder with some oil. Apply some oil over your hands and make lump from the dough. Roll it out in to long log shape an fit it inside the cylinder. Put on the piston over machine.

Fry the sev

Heat enough oil in a wok. Bring your hand over the wok to check if the oil is rightly hot. If you feel the warmth then the oil is rightly heated. Medium hot oil is used for frying the bhujiyas. Press the piston down and drop the sev into the machine directly. Drop as many sev as possible at once. Keep the flame low. A layer of froth form in the oil. When the froth settles down, flip the side of sev and continue frying until there is change in the color. Drain out the fried sev over a sieve placed above bowl so that excess oil drains out. After meanwhile, transfer the sev to a plate. Similarly prepare remaining sev as well.

Add some more dough to machine and continue making the sev. It takes 3 to 4 minutes in frying sev at once.

Crispy and delicious falahari aloo bhujiya is ready. Break them a little and store in any air tight container and relish eating for up to a month. These crispy falahari bhujiya can be consumed in any vrat.

Suggestions

  • You can skip the use of turmeric powder.
  • These sev are little thin so they get fried quickly.

Aloo Bhujia Namkeen Farali – व्रत वाली आलू भुजिया – Alu Bhujiya for Navratri Vrat

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Petha Ladoo recipe – Mawa Pethe Ke Laddoo – Petha Ladu Recipe

 

Petha is tasty to eat but if you are bored of this sweet then try out making ladoo from it using this recipe. Everyone will surely relish eating it.

हिन्दी में पढिये : Petha Ladoo recipes – Mawa Pethe Ke Laddoo – Petha Ladu Recipe

Petha Ladu Recipe

  • Petha – 200 grams
  • Mawa – 200 grams (1 cup)
  • Green cardamom – 4-5
  • Pistachios – 10-12
  • Cashews – 10-12
  • Desiccated coconut – 1/3 cup

How to make Mawa Pethe Ke Laddoo

Take mawa in a pan and turn on the flame and roast while stirring constantly until there is slight change in the color and till ghee separates from it. When the mawa is roasted well, turn off the flame and transfer it to a big mixing bowl so that it cools down quickly.

In a meanwhile, grate petha sweet in a separate bowl. After this chop the dry fruits as well. Make 6 to 7 chunks from each cashew and finely slice the pistachios as well. Peel and grind the green cardamom as well.

When the mawa cools down, mix grated petha, cashews and green cardamom powder. Leave few pistachios for garnishing and mix the rest. Mix everything really well.

After this, make small lump from the mixture, bind into a round and medium size ladoo. Coat the ladoo with desiccated coconut and again roll it out. Place it on a plate and similarly prepare ladoos from the remaining mixture as well.

Garnish each ladoo with 1 to 2 pistachio shavings. Very tempting petha ladoo are ready to serve. Store these ladoos for up to 8 to 10 minutes in refrigerator. 

Suggestion

  • You can adjust the size of ladoo as desired.

Petha Ladoo recipes – Mawa Pethe Ke Laddoo – Petha Ladu Recipe

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Sama Kachori Recipe for Navratri – Samak Kachori – Upvas ki kachori

Crispy and mouth drooling sama rice kachoris, specially for vrat. 

हिन्दी में पढिये : Sama Kachori Recipe for Navratri – Samak Kachori – Upvas ki kachori

Ingredients for Upvas ki kachori

  • Samo rice – less than 1 cup (150 grams)
  • Potatoes – 2 (medium sized)
  • Green coriander – 2 tbsp (finely chopped)
  • Oil – 2 tbsp
  • Roasted cumin powder – ½ tsp
  • Black pepper powder – ¼ tsp (freshly crushed)
  • Sendha salt – 2/3 tsp or to taste
  • Green chilly – 1 (finely chopped)
  • Oil – for frying kachoris 

How to make Samak Kachori

Rinse the samo rice twice thoroughly and soak in water for 2 hours. After 2 hours, drain out water from the rice.

Add soaked samo rice in a mixer jar and grind to make a fine paste.

Roast the rice paste

Take a non stick wok and add rice paste to it. Stir constantly and roast the paste on medium flame for 2 minutes. When the rice paste turns thick, let it cook for a while until it converts into a big lump. Transfer this rice flour in to a bowl and let it cool down a little.

Knead dough from roasted paste

Add 1/3 tsp sendha salt and 3 tsp oil to the dough and knead it well until it gets smooth and soft like dough needed for making chapatti. If the dough seems to be slightly stiff then add 1 to 2 tsp water to it and mix well. Cover and keep aside.

Prepare the stuffing

Peel the boiled potato and crumble it in a bowl. Add 1/3 tsp sendha salt or as per taste, green chili, chopped black pepper, roasted cumin and green coriander. Mix everything really well.

Prepare Kachoris

Make small lumps from the dough. Meanwhile heat enough oil on a wok to fry the kachoris. Take one lump and grease your hands with some oil. Roll it into a round shape. Press it down at the center giving a bowl shape and place 1 tsp stuffing over it. Lift the dough ball from all side and close the stuffing.

Press the stuffed dough ball gently with your hands and flatten it a little. Likewise prepare remaining kachoris as well.

Fry the kachoris

Check if the oil is right hot prior frying the kachoris. For this drop a little lump in the oil, it is frying gradually. Oil should be only this much hot for frying the kachoris. Gently slide the kachoris into hot oil. When the kachoris turn little brown from beneath, flip the side and continue frying until they get golden brown in color from both the sides.

Drain out the fried kachoris over tissue paper and similarly rest of the kachoris as well. It takes 9 to 10 minutes to fry kachoris at once.

Serve these cripsy samo rice kachoris with curd and sweet chutney for vrat. These crusty kachoris make a perfect meal for vrat or whenever you crave for something different and delicious. 

Suggestions

  • Grind the rice without adding water. If it is not possible to grind the rice then 1 to 2 tsp water can be added.
  • If you wish to eat spicy then increase the quantity of chili.
  • Close the kachoris well after stuffing the, else the stuffing can come out while frying.
  • Don’t make the kachoris too thin and fry them on medium-high flame.
  • Flatten the kachoris very gently after stuffing as rice are gluten free and these can break too quickly.

Sama Kachori Recipe for Navratri – Samak Kachori – Upvas ki kachori

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Instant Mango Chutney recipe – Green Mango Chutney Recipe

Raw mango chutney prepared specially for summers adds a new dimension and taste to our daily meals.

हिन्दी में पढिये : Instant Mango Chutney recipe – Green Mango Chutney Recipe

Ingredients for Green Mango Chutney Recipe

  • Raw mango – 1
  • Green coriander – 2 cups (roughly chopped)
  • Mint leaves – ½ cup
  • Asafoetida – 2 pinches
  • Salt – ½ tsp or to taste
  • Black salt – ½ tsp
  • Roasted cumin powder – 1 tsp
  • Ginger baton – 1 inch
  • Green chilies – 3-4

How to make Instant Mango Chutney

Peel the mango and cut down in to small chunks. Also cut the peeled ginger in rough chunks. 

Add mango chunks, green coriander, mint leaves and ginger to a mixer jar, followed by green chili, roasted cumin, black salt, sendha salt and asafoetida. Add 1/2 cup water and grind very finely to make the chutney.

Transfer the ground chutney in a bowl. Sweet-tangy raw mango chutney is ready. Whenever making samosa, kachoris or pakoras then try out making this chutney, it taste super delicious. Store this chutney up to 7 days in a week.

Instant Mango Chutney recipe – Green Mango Chutney Recipe

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Paneer and Corn Curry recipe – Sweet Corn Paneer Masala Curry

Unique and tempting paneer sweet corn curry for the paneer lovers.

हिन्दी में पढिये : Paneer and Corn Curry recipe – Sweet Corn Paneer Masala Curry

Ingredients for Sweet Corn Paneer Masala Curry

  • Sweet corns – 2
  • Paneer – 250 grams (diced)
  • Tomatoes – 4
  • Green chilly – 1
  • Ginger baton – 1 inch
  • Oil – 4-5 tbsp
  • Green coriander – 3-4 tbsp (finely chopped)
  • Red chilly powder – ¼ tsp
  • Turmeric powder – ¼ tsp
  • Coriander powder – ¼ tsp
  • Asafoetida – 1 pinch
  • Cumin seeds – ½ tsp
  • Salt – ¾ tsp or to taste
  • Whole spices – cinnamon stick – 1 inch, brown cardamom – 2, black peppercorns – 6-7, cloves – 2

How to make Paneer and Corn Curry

Cut the paneer in square chunks. Rinse the tomatoes-green chili-ginger, cut and grind them finely in a mixture jar. Also coarsely ground the whole spices.

Grate the sweet corn and prapre cream from it.

Heat some oil in a pan. When the oil is hot, shallow fry the paneer chunks until they get little brown in color. 

In the remaining oil, add cumin seeds. When the seeds crackle, add asafoetida, whole ground spices, turmeric powder, coriander powder and tomato-green chili-ginger paste. Saute the masala until oil starts separating from it.

After sauteing the masala for 5 minutes, add red chili powder and mix well. Also add corn cream to it and mix well. Stir and continue cooking for 2 to 3 minutes. Keep stirring constantly.

After this add 1/2 cup water and some salt to it. Also add paneer and half amount of green coriander to the gravy and mix. Cook the sabzi on low flame for 2 minutes so that paneer absorbs the spices and the sabzi is prepared well.

Sabzi is ready, transfer it to a bowl. Serve this delectable and sumptuous sabzi steaming hot with chapatti, paranthas, naan or rice and relish eating.

Suggestions

  • You can use paneer without frying them.
  • You can also grind the sweet corn kernels to make the cream but it taste more delicious if you grate the sweet corn.
  • You can keep the gravy thick or thin in consistency as per your preference.

Paneer and Corn Curry recipe – Sweet Corn Paneer Masala Curry

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Banana Chips – Banana Thin and Crispy Wafers

Raw banana chips makes a perfect light and super tasty snack.

हिन्दी में पढिये : Banana Chips – Banana Thin and Crispy Wafers

Ingredients for Banana Thin and Crispy Wafers

  • Raw banana – 4 (600 grams)
  • Water – 2 tbsp
  • Salt – 1 tsp or to taste
  • Oil – for frying

How to make Banana Chips

Take 2 tbsp water and 1 tsp salt in a bowl and mix thoroughly. Also heat enough oil in a wok on flame.

After this, take a banana and peel the skin from it. Remove little portion from both the ends.

Cut the chips directly into the wok

Medium hot oil is needed for frying the chips. To check if the oil is rightly hot bring your hand over the wok and warmth can be felt. Oil is rightly hot. With help of chips cutter, cut the chips directly to the wok. Stir the chips a little with ladle. Fry them on medium flame.

When the chips are slightly roasted, add 1/2 tsp salt mixed water to it and stir them with a ladle. Water starts crackling. Keep stirring and continue frying until the water settles.

Take out the fries chips over a slotted ladle and hold for a while. Chips have turned crispy. Place a sieve over the wok and transfer the chips into it. With the excess oil will drain out. This is the best method for frying the chips or any other fine textured snack. Transfer the chips over a plate covered with absorbent paper so that remaining oil drains out as well. 

Other method to make chips

Cut the chips in a separate place first. Drop the chips one by one in to the wok and fry them. After this, like above add salt mixed water and fry the chips. If you find it inconvenient to cut and directly fry the chips then this method can be used. Likewise cut rest the bananas as well. It takes 5 minutes to fry chips at once. 

Crispy and crunchy banana wafer are ready. Making this chips are really easy. Whenever you crave for something light snack then try out making these raw banana chips and relish eating.

Suggestions

  • Salt mixed water is added to reduce the temperature of the oil so that chips get crispy.
  • We have used refined flour but you can use any other cooking oil or coconut oil for frying the chips.
  • You can keep the sieve over a bowl and meanwhile cut and fry the remaining chips as well. With this excess oil will drain back to the bowl.
  • You can use any of the two method for frying the chips but cutting chips in a plate first and then fry them one by one as it is more safe and easy. 
  • While frying be very cautious that the oil doesn’t splatter on you. When the water starts crackling step aside from the wok. When water settles down stir the chips and continue frying.
  • Salt mixed water is added to the oil so that the chips get equally salty in taste but if you wish to make them spicy then sprinkle some salt, chaat masala or black pepper powder over the chips.

Banana Chips – केले के कुरकुरे चिप्स – Banana Thin and Crispy Wafers

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