Add turmeric to a bowl of water and immerse the Bananas in it for 20 minutes. This is basically done to remove the stickiness. Using a slicer, slice them as thinly as possible.
Coconut oil is the best but if you don't have it or do not want to use it, use Sunflower or Canola Oil.
Add the Banana slices to this hot oil and fry them on a medium high heat. Turn them occasionally so that they are evenly fried.
Remove them onto an absorbent towel or a napkin. Sprinkle the Masalas and toss them well to coat evenly on all the sides. Serve them hot at tea-time. Once cooled completely, store them in airtight containers at room temperature and relish for a week or more.
