Live wafers or chips are an all-time favorite snack loved by almost everyone. They are crunchy, salty, slightly spicy, and absolutely delicious. In this recipe, I’m sharing how to make live batata (potato) wafers and live kela (banana) wafers right at home — fresh, hot, and irresistibly crunchy!
To make the potato wafers, I’ve used the cold-water method, which is the secret to achieving that perfect crispiness. Soaking the thinly sliced potatoes in cold water helps to remove the excess starch, ensuring that they fry up beautifully golden and crunchy instead of soft or soggy. This simple step makes a big difference in the texture and taste of the wafers.
For the banana wafers, I’ve added a flavorful twist by seasoning them with spicy red chili powder and a touch of black pepper. The combination of spice and crunch gives these wafers a bold, addictive taste that’s hard to resist. With just a few simple ingredients and a little patience, you can enjoy delicious, crispy wafers that are fresher, healthier, and more flavorful than store-bought ones. Do give this recipe a try!
For Batata Wafers (Potato Chips)
- Firstly, always choose red potatoes, also known as wafer potatoes, as they contain less starch and give the best crisp and light texture to the chips.
- Secondly, use the cold-water method to achieve perfect crispiness. Soak the thinly sliced potatoes in cold water for a few minutes to remove excess starch, which helps the chips turn out light and crunchy. While frying, add a little salt water to the hot oil — this simple trick enhances both the crispiness and the flavor of the wafers.
- Thirdly, fry the potato slices on a medium flame until they turn golden and crisp. Avoid frying on a high flame, as it can make the chips brown quickly without turning properly crispy. Once done, you can experiment with different seasonings like garlic powder, paprika, or chili powder to create your own flavored versions.
- Lastly, allow the chips to cool completely before storing them in an airtight container. If stored while still warm, the trapped moisture can make them soggy.
For Kela Wafers (Banana Chips)
- Firstly, select fresh raw bananas for making wafers. After peeling the bananas, dip them in salted water for about 10 minutes. This step helps remove any stickiness from the surface and improves the texture of the wafers.
- Secondly, fry the banana slices on a medium flame until they become crisp and light golden in color. While frying, add a little salt water to the oil to make the wafers extra crunchy and flavorful. Avoid frying on high flame, as it can make the chips unevenly cooked.
- Once fried, you can toss the wafers with your favorite seasonings such as spicy red chili powder or crushed black pepper for a flavorful twist.
- Lastly, just like potato chips, allow the banana wafers to cool completely before storing them in an airtight container to maintain their crispiness for a long time.
Recipe video
Live wafers recipe | Instant potato chips | kela wafers
Ingredients
Making salted water
- 1 tsp salt
- ½ cup water
For spicy masala kela wafer
- 1 tbsp kashmiri red chilli powder
- 1 tsp black salt
- 1 tsp chaat masala
For mari masala kela wafer
- 1 tbsp black pepper
- 1 tsp black salt
For kela wafers
- 1 kg raw banana
- Salted water
- Oil for frying
For batata wafers (potatoes chips)
- 1 kg red potatoes
- Some ice cubes
- Oil for frying
Instructions
Making Batata Wafers (Potato Chips)
- Wash and peel 1 kg red potatoes.
- Dip the potatoes in water, add some ice cubes, cover, and let them rest for 10 minutes.
- Take one potato and pat it dry with a kitchen towel. Keep the remaining potatoes in the ice-cold water.
- Heat oil in a pan, and slice the potato directly into the hot oil using a slicer.
- Stir well and add 1 tsp salt water into the hot oil. Mix gently.
- Fry the potato chips on medium heat until they turn crispy.
- Remove the fried chips onto a wire rack to drain excess oil. Repeat the same process for the remaining potatoes.
- Serve immediately or store the potato chips in an airtight container once cooled.
Making Kela Wafers (Banana Chips)
- Peel 1 kg raw bananas.
- Dip the bananas in water, add some salt, and let them rest for 10 minutes.
- In a bowl, mix 1 tbsp Kashmiri red chilli powder, 1 tsp black salt, and 1 tsp chaat masala. This is your spicy masala. Keep it aside.
- In another bowl, mix 1 tbsp black pepper powder and 1 tsp black salt. This is your mari masala. Keep it aside.
- Take one banana and pat it dry with a kitchen towel.
- Heat oil in a pan, and slice the banana directly into the hot oil using a slicer.
- Stir well and add 1 tsp salt water into the hot oil. Mix gently.
- Fry the banana chips on medium heat until they become crispy.
- Remove the fried chips onto a wire rack, then transfer them to a bowl.
- While the wafers are still slightly hot, sprinkle either spicy masala or mari masala and mix well.
- Two types of kela wafers are ready! Serve immediately or store in an airtight container once cooled.
Notes
- Dip raw banana slices in salt water to remove the sticky outer layer.
- Salt water helps absorb excess moisture from the wafers and makes them crispy while frying.
- Fry the wafers on medium flame until they become crispy.
- Add the masala while the wafers are still slightly hot.
- Use red potatoes for making live batata wafers; avoid using regular potatoes.
- Cold water with ice cubes helps lock in the starch from the potatoes and makes the wafers extra crispy.