Arati Kaya (Plantain) Chips
Its been raining here in Vizag for the past few days, unseasonal weather and a strange way to welcome summer! I love the rains but when they are intermittent without any trace of sunlight for days together, it takes the crisp flavor of home-made plantain chips to lift my spirits on such gloomy days. A favorite cold-weather comfort snack, Aratikaaya chips are good on their own without any frills. If you are one who loves spice, you’d want to sprinkle some red chilli pwd along with a dash of salt.
Aratikaya Chips Recipe
Prep & Cooking: 20-30 mts
.
2 raw green plantains, firm and unripe
oil for deep-frying
salt to taste
chilli pwd to taste OR 1-2 dry red chillis de-seeded (optional)
1 Peel the plantains, cut into thin slices. You can even cut each slice into quarters (optional). Alternately, you could use a chip grater/mandolin and slice the plantain directly into the hot oil. I wouldn’t recommend the second method for beginners.
2 Heat oil in a heavy bottomed vessel. To test if oil is hot enough for deep frying plantain slices, drop a slice into the oil, if the oil bubbles around it with a sizzling noise, the oil is ready.
3 Into the hot oil, drop the sliced plantain quarters (depending on the size of vessel used for deep frying, drop just enough plantain slices such that the vessel isn’t overcrowded) into the hot oil. On medium flame, deep fry.
4 Use a slotted stainless steel ladle to stir the chips gently. When they reach golden brown color, remove them onto a paper towel to absorb any excess oil. Repeat with the remaining batch of plantain slices.
5 Season with salt and chilli pwd. Store them in an air tight container when cool. They can be stored for a few days.
By sailu • Feb 13th, 2008 • Category: All Recipes, Andhra Recipes, Savories, Snacks & Tiffins, Vegetables, Vegetarian Recipes
Hey ! i am the first to comment ! Hurrayh…These are my all time fav’s..u could add some turmeric to the oil to make them look like authentic mallu chips
I love these chips.
It is a bit like the kerala banana chips.
Wow love the chips… so crunchy so yummm!
I looooooove these chips! Anything warm and crunchy is so welcome in this cold, wet weather!
Being a Keralite, (living in Saudi for some time) I should suggest that the peeled plantain shall be kept submersed in turmeric water (that is said to take the so called ’stain’ of the plantain) for some time before cutting. This will also give a yellowish colour to the chips.
By the way, I take this opportunity to express my thanks for such a useful site. Keep continuing..
Your welcome, Girija. Thanks for the tip.
Its gloomy everyday here. Its stays cloudy, snows or rains most of the time, and when the sunshine peeks in through the clouds for a minute or so, i thank my God
Plaintain chips are my fav, I usually buy them from the market, we get the sweet fried plaintain chips, they are so delicious. Do you know how to prepare them? Any idea?! Thankx for sharing the recipe!
Are you talking about Kerala Plantain Chips (yellow in color)? I have never tried preparing them at home, Mona, so far. I intend preparing them though. Almost same procedure with the use of turmeric and coconut oil.
Hai Sailu
I like all your recipes. I daily check my mails because of you. I just wait for a new recipe from you. I stay in Bahrain. You are doing a good job. God Bless You.
Hi Sailu,
I recieve your recipies regularly. The banana chips one was an old time favorite at my parents house. I was mentioning this to my kids, I have never made it at my own house and was palnning to introduce it and here you send teh same recipe! What a coincidence!!!!!
Looks appetizing.
Sailu garu, aratikaya chips look absolutely delicious. Thanks a lot for the recipe!
It looks so wonderful and nostalgic too as my mom makes it very often. I like it with just salt seasoning sometimes.
Sailu the chips look so crisp. The one time I tried to make these at home I didnt get such a good result. Your post is tempting me to give another shot.
You KNOW how excited I get about plantain.
It’s been raining right now as I read your post. I wish I had some of your plantain now. I like the simplicity of this recipe. I’ll have to go buy some plantain this week.
Paz
Banana chips!! We call it kela kachari and it looks soooo tempting. I wish we got these fresh and tasty in the US. Will have to try out your recipe when I get plantains next grocery trip :o)
I love banana chips but have not tried at home. May be now I will. One question, if using dry red chilies, do they need to be added with salt and chili powder?
Either dry red chillis or chilli pwd. If using dry chillis, de-seed, tear into pieces and add to the oil towards the end, when the plantains have almost reached golden brown stage and once done, remove the chips and chillis with a slotted spoon.
Sailu, absolutely fabulous, love, LOVE the pictures!
looks gr8! thanx 4 sharing…also thank you for Taste of India..
I love these sailu. We usually make a water of salt and turmeric and add to hot oil while the chips are cooking. Very dangerous process but gives great results.
I miss those rainy days here Sailu. I feel like eating from that picture
Wow, they look so yummy! My mom used to make them when I was a kid. Those were my fav. snack after coming from the school. I haven’t tried to make those. Thanks for reminding me again. Lovely pic.
By “green plantains” do you mean unripened ones? I ask because I thought if they were green they would be bitter. I usually wait for them to blacken and get riper, but I’m curious. Maybe it’s a different variety? Those chips looks addictive!
An image of raw plantain would help you understand better. Raw Plantain.
Excellent pic !!I love these chips !!Thks for sharing the recipe
Hi Sailu, I am a big fan of your recipies. I would like to let you know that I have started my own recipe blog with your inspiration.