Sweet banana chips, also called sharkkara upperi, are a beloved snack from Kerala that brings both crunch and sweetness to the vibrant Onam feast. These golden chips are made with raw bananas, jaggery, and a touch of spice, creating a perfect blend of crispy and chewy. Whether you enjoy them on a festive banana leaf or with a warm cup of tea, they evoke the comforting flavours of home and celebration in every bite.
Peel the raw bananas and soak them in water to keep them from turning brown.
Then, cut each banana lengthwise and chop it into equal-sized pieces. (Don’t cut too thin)
Soak the banana pieces again in water for about 10 minutes.
After that, use a sieve to drain the water and keep it aside for a few minutes to allow the water to drain completely.
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Step 2: Roast the rice flour
Heat a pan and add the rice flour.
Keep stirring it for about 1 to 2 minutes or until it feels just a bit warm.
Once that's done, transfer the mixture to a bowl and set it aside.
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Step 3: Fry the chips
In a deep-bottomed heavy pan, heat up some coconut oil until it’s hot enough for frying.
Fry the banana pieces in batches on medium heat until golden and crisp.
Remove onto paper towels to drain excess oil.
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Step 4: Make the jaggery syrup
In a separate pan, combine jaggery with ½ cup of water and melt it down. Keep boiling until it reaches that perfect thread-like consistency.
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Step 5: Coat the chips
Combine the fried banana chips with the syrup, then add cardamom powder, cumin powder, and ginger powder.
Add 1 tbsp of the sugar and toss it all together until the chips are evenly coated.
Mix the remaining sugar with the roasted rice flour. Add this mixture little by little to the jaggery-coated bananas and mix well till it changes to a dry consistency.
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Step 6: Cool and serve
Place the coated chips on a greased plate or tray and let them cool all the way down before you tuck them away in an airtight container.
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Indian
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