Sambar powder - 1 ¼ tspor Dry Red Chilli - ½ tsp + Coriander powder - ½ tsp
Turmeric powder - ¼ tsp
Ginger Garlic paste - ½ tsp
Rice flour - ½ tsp
Lemon extract - 4 dropsadjust per taste
Oil - As needed
Instructions
First chop off the ends of the plantain and peel the skin. Cut it into half and then further slice it into thick pieces.
Boil water along with ½ tsp of salt. Add the plantain to the water and cook until the plantain is 75% done. It took me about 2 mins. Pull out the plantain slices from the water and leave them to cool down.
In a separate plate, add the ¼ tsp salt, sambar powder, turmeric powder, ginger garlic paste, rice flour and lemon extract. Add sufficient water to make a thick paste.
Spread the paste evenly on the cooked plantain slices. Add little water in case the paste is too thick to coat the slices. Let it sit for atleast 5 mins to marinate.
Heat a tawa / flat pan with oil. Add the plantain slices and fry both sides in medium flame until golden and crispy.
Drain excess oil on a paper towel and serve hot.
Notes | FAQ
- Do not over cook the plantain slices. It would become difficult to roast. Cooking time would depend on the thickness of the slices. - Adding sufficient oil while frying would give a nice crispy roasted plantain. - Since the plantain slices are already cooked, it would not take much time while frying. But make sure the raw smell of the added masala powders are gone. - Adjust the quantity of ingredients based on the size of your plantain.