Curry leaves valakkai poriyal (plantain chips)

Ingredients

• 3 (abt 400g) valakai/plantain/raw bananas - peel the skin, slice as thin as possible and soaked in water.
• 1 tbsp plain chilly powder
• 3 sprigs curry leaves - shredded/sliced thinly
• 5 shallots - sliced thinly
• salt to taste
• oil for frying

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Preparation

• Drain out the water from the sliced bananas.
  Into a bowl, add all the ingredients inside (except the oil) and mix thoroughly to coat the bananas.
  Heat oil and when heated, fry the bananas in batches.
  Once browned and crunchy, remove with the curry leaves and drain on a kitchen towel. Once cool, store in a air-tight container.