Kelyache Kaap (Golden Plantains) Recipe

Cooking Directions

• STEP 1.Peel and slice ripe plantains into thin rounds.
• STEP 2.Prepare a batter by mixing chickpea flour, turmeric, red chili powder, salt, and water.
• STEP 3.Dip the plantain slices into the batter, ensuring they are well coated.
• STEP 4.Heat oil in a pan and shallow-fry the coated plantain slices until golden and crispy.
• STEP 5.Remove from the pan and drain excess oil on a paper towel.
• STEP 6.Serve hot as a snack or side dish with chutney or tea.

Cooking Tips

• Choose ripe plantains that are slightly soft to touch but not overly ripe.
• Adjust the spice level by adding more or less red chili powder according to your preference.
• Make sure the oil is hot enough before frying to achieve a crispy texture.

Storage and Serving

• Kelyache Kaap is best served immediately after frying for optimal taste and texture.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• Reheat the leftovers in a preheated oven or toaster oven to regain some crispiness.