Curry leaves valakkai poriyal (plantain chips)

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.