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Ingredients
Cooking Style
500 gm ash plantain- semi ripe
20 gm turmeric
Salt to taste
Coconut oil for deep frying
20 gm turmeric
Salt to taste
Coconut oil for deep frying
Cooking Style
Slice the plantain into circles 1/8 cm in thickness. Soak in turmeric water ten to fifteen minutes.
Heat oil and deep fry the chips until crisp on a medium flame. Remove the chips and add salt. When cold, store in an airtight container.
Heat oil and deep fry the chips until crisp on a medium flame. Remove the chips and add salt. When cold, store in an airtight container.
|
Ingredients
Cooking Style
500 gm ash plantain- semi ripe
20 gm turmeric
Salt to taste
Coconut oil for deep frying
20 gm turmeric
Salt to taste
Coconut oil for deep frying
Cooking Style
Slice the plantain into circles 1/8 cm in thickness. Soak in turmeric water ten to fifteen minutes.
Heat oil and deep fry the chips until crisp on a medium flame. Remove the chips and add salt. When cold, store in an airtight container.
Heat oil and deep fry the chips until crisp on a medium flame. Remove the chips and add salt. When cold, store in an airtight container.
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