Crispy Plantain Wafers
SADA KACHA KELA BHAJI
-Recipe from Yamuna mataji
In
south India these are as popular as potato chips are in America. It is
a national snack pastime, and in much of the south, is almost always
fried in coconut oil. This tasty oil is also pastime, and in much of
the south, is almost fried in coconut oil. This tasty oil is also
highly saturated, and should be avoided if you are on a cholesterol
reduced diet; try sunflower, safflower or soybean oil instead. South
Indians, from roadside cooks to housewives, swear by a special frying
treatment for the wafers. Since it involves sprinkling water in hot
oil, it breaks all safety rules. To avoid splattering, use a spray
bottle set on the finest mist. It will cause the oil to foam, but
splatter no more than when adding potato straws for frying.
Preparation time (after assembling ingredients): 10 minutes
Soaking time: 30 minutes
Cooking time: 15 minutes
Serves: 4 or 5 as a nibbler
2 large unripe plantains, each 9-12 inches (23-30 cm) long
½ table spoon (7 ml) turmeric
2 table spoons (30 ml) hot water
Melted coconut or vegetable oil for frying
1.
Cut away the hard skins from the plantains with a paring knife
and slice cross-wise, slightly on the diagonal, as thinly as possible.
Soak the plantain in ice water for at least ½ hour, then drain and pat
thoroughly dry with paper towels.
2. Dissolve the
salt and turmeric in the hot water and place it in a spray bottle. Pour
2 inches (5 cm) of oil into a deep-frying vessel. Place the pan over
moderate heat and slowly heat to 370 F (190 C) on a deep-frying
thermometer. When it is hot, drop in enough plantain slices to float to
a layer on top of the oil. The oil will froth and foam. Fry for about 2
minutes. Holding the spray bottle well above the pan, spray a fine mist
into the pan. The oil will froth, but not splatter. (Experts feel this
is the means to the crispiest wafers). Fry, turning to cook on both
sides, until they are very crisp, still yellow-colored, for another 1-2
minutes. Transfer with a slotted spoon to paper towels to drain. Fry
the remaining wafers in the same way. Serve hot or let cool and store
in airtight containers. These wafers stay crisp indefinitely but are
considered stale after a week or two.