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Sharkara varatti
Jaggery-glazed banana chips
ശർക്കര വരട്ടി: thick raw banana chips glazed in jaggery with dry ginger and cardamom, for the Onam sadya
Sharkara varatti sits at the top left of every Onam sadya leaf in Kerala, next to the salty banana chips, and boxes of it travel to relatives abroad every August. Raw nendran bananas are cut into thick half-moons, fried until crisp, then tossed in jaggery syrup cooked to the thread stage with dry ginger, cardamom and cumin, so each piece wears a thin, crackly brown coat. A common mistake is pulling the syrup too early: if it isn't at a firm one-thread stage the coating stays sticky and the chips go soft in a day. Chef's tip: once you add the chips keep stirring off the heat until the syrup turns dry and sandy; that's when it sets crisp.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the chips
- 4 raw green nendran bananasabout 800 g
- ¼ tsp ground turmeric
- 2 cups water
- 2 ½ cups coconut oilfor deep-frying
For the jaggery coating
- 7 oz jaggerygrated
- ¼ cup water
- 1 tsp dry ginger powder
- ½ tsp ground cardamom
- ¼ tsp ground cumin
- 1 tbsp sugar
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Method
0/6 doneStep 1: Peel 4 raw green nendran bananas, halve each lengthwise and cut into 6–7 mm half-moons. Drop them into 2 cups water mixed with ¼ tsp ground turmeric for 10 minutes, then drain and pat very dry.
15 minStep 2: Pour 2 ½ cups coconut oil into a heavy kadai or deep pan so it is no more than a third full and heat over medium to 350°F on a thermometer; without one, drop in one slice — it should sizzle and rise at once. Never leave the hot oil unattended. It should bubble steadily and rise slowly.
6 minStep 3: Fry in 3 batches until the chips are crisp and the bubbling has almost stopped, 6–7 minutes a batch; they should snap, not bend. Drain and cool.
20 minStep 4: In a wide heavy pan melt 7 oz jaggery with ¼ cup water, strain, and boil over medium heat until a drop pulled between finger and thumb forms one firm thread, 6–8 minutes.
8 minStep 5: Turn the heat to low, stir in 1 tsp dry ginger powder, ½ tsp ground cardamom and ¼ tsp ground cumin, then add the chips and toss until every piece is coated.
2 minStep 6: Off the heat, sprinkle over 1 tbsp sugar and keep stirring until the coating dries, turns matt and the pieces separate. Spread on a tray to cool, then store airtight.
5 min
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 1 g
- Carbs
- 40 g
- Fat
- 11 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sharkara varatti take?
- About 60 minutes in total: 20 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of raw green nendran bananas?
- Mango, same weight (in smoothies and shakes).
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
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