In a large pan, add water and turmeric powder and keep aside
Peel the outer skin of the bananas and immerse them in the turmeric water for 20 minutes
(Note - This will remove the stickiness of plantain and preserve the color)
Slice it into thin quarter pieces
Just ensure that the pieces are not too thick or too thin and dry the sliced pieces in baking sheet or in a plate lined with kitchen tissue
Heat the oil in a deep frying pan on medium heat
(Note It should neither be too smoky nor dull)
Slide the sliced bananas into hot oil without overcrowding them
and occasionally give stir to flip them and keep them from sticking together
When it is half done approximately 8 mins
Minimise the flame to its lowest and sprinkle the saline solution, immediately close the pot with a lid
(this will prevent splashing) and remove the lid after a couple of minutes
When the bubbling diminishes completely, turn over the flame to medium and gently toss them on every side
(Note To see whether its done, take one and crush it .If still soft or squishy inside its not done, so simmer and fry in hot oil until it attains a crisp.)
Remove to a tissue paper and store in an airtight container
Serve and Enjoy