Banana Chips & Murukku Platter: The Ultimate South Indian Snack Duo

The Joy of Crunch: Why Banana Chips & Murukku Belong Together

Few things bring the comfort of home like a bowl of freshly fried Banana Chips and Murukku shared over chai. This golden, crispy duo is deeply rooted in South Indian snack culture — simple ingredients, big flavors, and the kind of crunch that makes conversations flow easier. Whether you’re preparing for a festival, a movie night, or just craving something truly desi in your German home, this platter is where nostalgia meets flavor.

Gather Your Ingredients

For Banana Chips

• 3 raw bananas (plantains)
  

• ½ tsp turmeric powder
  

• Salt to taste
  

• Coconut oil or sunflower oil for frying
  
  

For Murukku

• 1 cup rice flour
  

• ¼ cup urad dal flour
  

• 1 tbsp butter (softened)
  

• ½ tsp sesame seeds
  

• ½ tsp cumin seeds
  

• Salt to taste
  

• Water as needed
  

• Oil for deep frying
  
  

Serving Size

Makes enough for 4–5 snack lovers

Preparation & Cooking Time

Prep time: 20 minutes
Cook time: 30 minutes

Step by Step Instructions

1. Making Crispy Banana Chips

1. Peel and slice the raw bananas thinly (use a slicer for even rounds).
   

2. Dissolve turmeric and salt in a bowl of water.
   

3. Heat coconut oil in a pan; once hot, drop the slices carefully.
   

4. Fry until golden and crisp.
   

5. Drain excess oil on a paper towel and cool completely.
   
   

2. Preparing Crunchy Murukku

1. In a mixing bowl, combine rice flour, urad dal flour, butter, salt, sesame seeds, and cumin seeds.
   

2. Gradually add water to form a soft dough.
   

3. Use a murukku maker or star-shaped press to form spirals on parchment paper.
   

4. Deep fry in medium-hot oil until golden and crisp.
   

5. Drain and cool before serving.
   
   

Serving Idea: Build Your Snack Platter

Arrange banana chips and murukku on a large plate or wooden tray. Add small bowls of spiced peanuts, boondi, or roasted chana for color and texture.
Pair it with a cup of masala chai or South Indian filter coffee — it’s the perfect evening platter that feels like home away from home.

Snack Lover’s Tips

• Always fry in small batches to maintain crispiness.
  

• For a spicy version, toss banana chips in red chili powder after frying.
  

• Murukku dough should be soft but not sticky — if it breaks while pressing, add a teaspoon of water.
  

• Store both snacks in airtight containers to keep them crisp for up to two weeks.
  
  

Nutrition Highlights (Per Serving)

FAQ

Q: Can I bake these instead of deep frying?
Yes, you can bake both at 180°C for about 15–20 minutes, though the texture will be slightly different.

Q: What’s the best oil for frying?
Coconut oil gives banana chips an authentic South Indian flavor, while sunflower oil works well for murukku.

Q: Can I prepare them in advance for festivals?
Absolutely! Make them 3–4 days in advance and store in airtight jars.

Final Thought

There’s something beautifully simple about traditional Indian snacks — they don’t just fill your plate, they fill your heart. This Banana Chips & Murukku Platter is more than a recipe; it’s a taste of togetherness, of homemade comfort in your European kitchen.

At Dookan, we bring authentic Indian ingredients — from rice flour and urad dal flour to coconut oil and spices — so you can recreate that golden crunch anytime, anywhere.

Make your next chai-time special with Dookan — your go-to Indian grocery store in Europe.