Knowing that plantains are quite calorie dense and this recipe calls for some ghee as well as sugar I don't make these often but since my daughter has been boycotting all food at her daycare I decided that these would be a nutritious snack for her once she gets back. I couldn't resist myself though and ended up eating quite a bit of these.
Make sure that the plantains are ripe (the skin turns rather black and they become very soft), that way there won't be much need for sugar. Pan-frying makes them crunchy and chewy at the same time... I used a non-stick pan so I could get away with just a light coating of ghee.
Ripe Plantains (Nendrapazham) - 2, peeled and sliced into thick slices
Ghee - 2 tsp
Sugar - 2 to 3 tsp
1. Heat a tsp of ghee in the pan and spread it so a thin layer coats the entire pan
2. Put the plantain slices as a single layer and sprinkle about a tsp of sugar over them uniformly. Keep the pan on medium heat.
3. Turn them over when they brown slightly and let the other side caramelize as well.
4. Remove and repeat with the remaining slices.