Wednesday, February 3, 2016

Sharkara Varatti | Sharkara Upperi

1. Raw plantain - 2 nos.
2. Dry ginger powder - 1 teaspoon
3. Jaggery - 1 cup
4. Cardamom powder - 1 teaspoon
5. Salt - 1 teaspoon
6. Sugar powdered - 1 tablespoon
7. Oil for deep frying

1. Remove the skin of plantain and cut them lengthwise along the center, then cut them into 1/2 inch thick slices.

2. Take 3 cups of water in a bowl and add cut plantain pieces and a teaspoon of salt. Let it rest for 10 minutes.

3. Drain the water completely and lay them on a paper towel to remove all the water.

4. Heat oil for deep frying. When the oil is hot enough, reduce the flame to low-medium and add the plantain slices. Do not overcrowd the vessel.

5. Fry on low-medium flame until they turn crisp. It takes around 35-45 minutes to turn crisp. To test you need to remove a piece from oil and break it half, if it still soft in the center it is undone and needs more frying.

6. Once done, remove from pan and drain excess oil in a paper towel.

7. Now let's make jaggery syrup. Take jaggery and  2 tablespoon of water in a heavy bottomed pan and bring it to boil. Cook until jaggery syrup forms into 1 string consistency. To check, add a drop of syrup in cold water and it should form a ball rather than dissolving in water.

8. At this stage, reduce the flame to low and add fried plantain, cardamom powder and dry ginger powder and give it a good mix. The jaggery will coat the chips well. Now add powdered sugar and give it a final mix.

Before frying

After frying

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