If you’re anything like me, you often crave that satisfying, salty crunch in the late afternoon. While I love a good bag of chips, nothing beats the authentic taste of homemade Crispy Plantain Wafers (Sada Kacha Kela Bhaj). This South Indian classic is essentially the region’s answer to the potato chip, but with a unique, savory depth—especially when fried in traditional coconut oil. I can’t wait to show you how easy it is to make this addictive “nibbler” right in your own kitchen!
Ingredients
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2 large unripe plantains (approx. 14 oz / 400g total)
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0.5 tbsp (9g) salt
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0.25 tsp (1g) turmeric powder
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2 tbsp (30 ml) hot water
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Coconut or vegetable oil for deep frying (approx. 32 fl oz / 1 liter)
Instructions
- Using a sharp paring knife, cut away the hard green skins from the plantains and slice the flesh crosswise, slightly on the diagonal, as thinly as possible.
- Submerge the plantain slices in a bowl of ice water and allow them to soak for at least 30 minutes, then drain the water and pat the slices thoroughly dry with paper towels to ensure no surface moisture remains.
- In a small cup, dissolve 0.5 tbsp (9g) of salt and 0.25 tsp (1g) of turmeric into 2 tbsp (30 ml) of hot water, then transfer this golden liquid into a clean spray bottle set to the finest mist setting.
- Pour the oil into a heavy-bottomed deep-frying vessel to a depth of roughly 2 inches (5 cm) and heat over moderate flame until it reaches exactly 370°F (190°C) on a thermometer.
- Carefully drop enough plantain slices into the oil to form a single layer on the surface; the oil will foam vigorously, so fry them for approximately 2 minutes until the initial foaming subsides.
- Holding the spray bottle well above the pan, spray a fine mist of the salt-turmeric solution into the hot oil; the oil will froth up again, but using a fine mist ensures it will not splatter dangerously.
- Continue to fry the wafers, turning them occasionally to cook evenly on both sides, for another 1 to 2 minutes until they are bright yellow and very crisp.
- Remove the wafers using a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil.
- Repeat the frying process with the remaining plantain slices, ensuring the oil returns to temperature between batches.
- Serve the wafers immediately while hot, or allow them to cool completely and store in an airtight container where they will stay fresh for up to 2 weeks.
Nutritional Information
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Calories: 270 kcal
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Carbohydrates: 32 g
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Protein: 1 g
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Fat: 15 g
(Values are per serving, assuming 4 servings per recipe. Actual oil absorption may vary.)
Pro Tips for the Perfect Crunch
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Use a Mandoline for Uniformity: Achieving the “paper-thin” texture is the hardest part of this recipe. I highly recommend using a mandoline slicer instead of a knife. Uniform slices ensure that every chip fries at the exact same rate, preventing some from burning while others remain soft.
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Green Means Go: Make sure your plantains are completely unripe and firm with green skins. If the skin has started to turn yellow or feels soft, the sugars have already developed. These will burn quickly in the hot oil and result in a sweet, soggy chip rather than a savory, crisp wafer.
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Listen to the Oil: The sound of the fryer is your best timer. When you first drop the slices in, the oil will bubble loudly as the moisture cooks off. The wafers are done exactly when the bubbles subside and the oil becomes quiet. This indicates all the water has evaporated, leaving behind a perfectly crisp texture.
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Safety First with the Mist: The water-spraying technique is the secret to authentic flavor, but it must be done carefully. Set your spray bottle to the finest possible mist—never a direct stream—and hold it high above the pan to let the mist drift down gently. This prevents dangerous splatters while ensuring the salt coats the chips evenly.
Frequently Asked Questions
Can I use regular yellow bananas instead of plantains? No, you cannot substitute ripe yellow bananas for this recipe. You must use raw, green plantains (often called “cooking bananas”). Green plantains are starchy and low in sugar, similar to a potato, which allows them to crisp up perfectly. Ripe bananas are too soft and high in sugar, meaning they will turn mushy and burn in the hot oil.
Why do I have to spray water into the hot oil? Spraying the salt-water solution directly into the oil is a traditional South Indian technique. It serves two purposes: it ensures the salt is distributed evenly across every wafer (which is hard to do after frying), and the sudden burst of steam helps to dehydrate the surface of the chips, making them extra crispy.
How long do homemade plantain wafers stay fresh? If stored correctly, these wafers have an excellent shelf life. Allow them to cool completely to room temperature to prevent condensation, then store them in an airtight container. They will stay crisp and fresh for up to 2 weeks. If they start to soften, you can re-crisp them in a low oven for a few minutes.
What is the best oil to use for frying plantain chips? For the most authentic South Indian flavor, coconut oil is the best choice. It adds a subtle, nutty aroma that pairs perfectly with the plantain. However, if you prefer a neutral taste or are watching your saturated fat intake, refined sunflower, safflower, or peanut oil are excellent alternatives with high smoke points.
Making these Crispy Plantain Wafers (Sada Kacha Kela Bhaj) at home is truly a rewarding experience that brings a piece of South India right to your snack table. While the water-spraying technique might seem a bit adventurous at first, the incredibly crunchy, golden results are worth every second of effort. Whether you pair them with a refreshing Lime Ginger Ale or simply munch on them solo, I promise you’ll never look at store-bought chips the same way again. So grab some green plantains and get frying—I’d love to hear how they turned out in the comments below!
