Sharkkara varatti is also a kind of plantain chips but is sweetened with a coating of jaggery. This is also a festive season snack and served in Sadyas. Usually we buy it from Indian grocery stores, but sometimes its hard to get. This time I was planning to make a 100% home-made Onasadya and thought of making everything at home. This recipe I got from my friend's mom.... :-)
INGREDIENTS
Raw Plantain - 2 Big
Jaggery 1 cup
Turmeric powder - 1/2 tsp
Oil - For deep frying
Ginger powder - 2 tsp
Cardamom - 4-5, crushed to powder
Nutmeg powder - 1/4 tsp
Granulated sugar/ Rice powder - For dusting
METHOD
Peel off the skin from the plantain and immerse in cold water for 5 minutes. Remove from water and pat dry with a kitchen towel. Cut the whole plantains lengthwise into two halves. Then cut each half into small pieces of half inch thickness. coat the pieces evenly in turmeric powder. Heat oil in a pan and fry the plantain pieces. When they turn crisp, drain into a paper towel. Meanwhile melt jaggery with 1/8 cup of water and allow it to thicken . When it thickens make sure that it can be easily poured as a thick strand.
When the syrup reaches this consistency, stir in ginger powder, crushed cardamom & nutmeg powder. Immediately pour the syrup over the fried plantain chips and stir well to coat all the pieces. Even though it looks liquidy at first when you keep on stirring it starts solidifying. At this stage add the granulated sugar or rice flour which prevents the pieces from sticking together and forming clumps. Remember to pour the syrup as soon as it reaches the right consistency or it may get solid.
Let the chips cool off completely and become hard before transferring it into clean, dry & airtight containers.
INGREDIENTS
Raw Plantain - 2 Big
Jaggery 1 cup
Turmeric powder - 1/2 tsp
Oil - For deep frying
Ginger powder - 2 tsp
Cardamom - 4-5, crushed to powder
Nutmeg powder - 1/4 tsp
Granulated sugar/ Rice powder - For dusting
METHOD
Peel off the skin from the plantain and immerse in cold water for 5 minutes. Remove from water and pat dry with a kitchen towel. Cut the whole plantains lengthwise into two halves. Then cut each half into small pieces of half inch thickness. coat the pieces evenly in turmeric powder. Heat oil in a pan and fry the plantain pieces. When they turn crisp, drain into a paper towel. Meanwhile melt jaggery with 1/8 cup of water and allow it to thicken . When it thickens make sure that it can be easily poured as a thick strand.
When the syrup reaches this consistency, stir in ginger powder, crushed cardamom & nutmeg powder. Immediately pour the syrup over the fried plantain chips and stir well to coat all the pieces. Even though it looks liquidy at first when you keep on stirring it starts solidifying. At this stage add the granulated sugar or rice flour which prevents the pieces from sticking together and forming clumps. Remember to pour the syrup as soon as it reaches the right consistency or it may get solid.
Let the chips cool off completely and become hard before transferring it into clean, dry & airtight containers.
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