Peel off the skin of the plantains until there is no green part. Chop into small cubes of equal size. In a cast iron pan heat 1 tablespoon peanut oil. Once hot, set the flame on low. Add chopped raw banana and cumin seeds.

Toss them until each piece is coated with oil. Continue cooking them on low flame.

Mix them, toss them every few minutes as they turn a light brown.

It is important to cook them on low flame, stirring every few minutes until each side turns golden.

As they turn crispy and golden brown, remove from heat.

Remove them onto a bowl and add red chilli powder, salt as needed.

Cover it with a plate or bowl and give them a good shake to coat them with the spices when they are hot.