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.

Serves
4

Preparation

5min

Cooking

5min

Skill level

Easy
By
Average: 4.2 (14 votes)
Yum

Ingredients

  • 500 g unripe bananas
  • hot chilli powder
  • sea salt
  • vegetable oil, for frying

Cook's notes

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.

Instructions

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!