Peel the outer skin from pantains. Cut each lengthwise into 4 pieces. Now, slice each piece horizontally into small pieces, about an inch in size. Now deep fry these in bunches and transfer into a bowl.
Boil water and add jaggery to it. Stir on low flame to get a thick syrup. Turn off the heat and pour it into the bowl with plantains. Add cumin and ginger powder.
Mix thoroughly and transfer it to a greased tray. Let cool while spreading the chips as wide as possible to prevent clumping.