Directions
Peel the bananas and wash and dry them thoroughly with paper towels. Slice each banana longitudinally through the middle and cut the resulting two pieces into 1/4 inch thick slices. Keep the slices aside.
Heat oil in a heavy bottomed pan on a medium flame. When it becomes hot carefully place the banana pieces in the oil, enough amount at a time for even cooking. Stir the pieces occasionally until they are very crisp. Fry till its color turns reddish brown. Now, scoop out the banana pieces from the oil and drain the oil as much as you can and place them on a paper towel. Repeat the process until all the sliced pieces are evenly fried to the right color and consistency.
In another vessel, place jaggery and add to this 1/2 cup of water. Heat it over low to medium flame until it melts and starts to bubble. Stir the liquid frequently to prevent it from sticking to the bottom of the saucepan. Put a drop of the above syrup in cold water and test whether it forms a ?pearl-drop?. If it forms a 'pearl-drop', the syrup is of the right consistency. Now put the fried banana slices in the syrup all at once and stir vigorously. The flame is lowered, the powdered dried ginger, cumin and sugar mix is sprinkled over and the whole lot is mixed well.Once the mix attains required consistency (ie before it becomes fully dry) the vessel is taken off the stove, the plantain pieces are spread out well in the vessel and allowed to cool. Once it becomes cool and crisp the snack is stored in airtight bottles ready for use.
