I saw these being made one rainy evening in an Indian hill station called kumili. I have to say they are very moorish, and perfect with a cold beer. When I ate them they were just plain, so I’ve add the sea salt and chilli powder for a little bit of a kick.
- 500 g unripe bananas
- hot chilli powder
- sea salt
- vegetable oil, for frying
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
If you have a wok then this is great for frying these otherwise just use a deep saucepan. The oil needs to be about 190°C.
Peel and thinly slice the bananas, deep fry them until golden brown, remove with a slotted onto kitchen paper and drain.
Place in a bowl and sprinkle with the sea salt and chilli powder.
Serve with a good cold beer!