4 green (unripe) plantains, peeled, sliced into thin rounds and washed
2 cup coconut oil
3 cups water
1 teaspoon turmeric
1 tablespoon chili powder
Salt to taste
. Put the slices of banana into a solution of water, salt and turmeric and let sit for 5 minutes.
. Give it a good mix and transfer to a colander to drain completely.
. In a medium sized kadai on high heat, heat the oil.
. When it starts smoking, add the slices in small batches.
. Fry until golden and transfer onto a paper napkin.
. Repeat with the rest of the slices.
. Sprinkle with salt and chilli powder and let it cool.
. Store in an air-tight container for up to a week.