Sharakkara upperi is nothing but a sweet version of plantain chips. The plantain is fried and coated with a jaggery syrup and seasoned with some special flavors. An absolutely charming snack, that you can keep on munching without realizing that it got over in no time.
Let me be honest here. I will not say that making this is easy. Atleast it wasn’t so for me 😦 Frying the chips is the easier part. Getting the right consistency for the jaggery syrup and mixing the powders to the chips and getting it dried up is the tricky part. I made it once and it did not come out well. Well, also coz I got the measurements of the powders wrong and I didn’t stir the chips long enough to coat it well with the jaggery till it all dried up. But the second time, I was lot more patient with my attempt and I got it right. Phew @#%&@!* 😀 I didn’t want to take risk, so I made it with just 1 plantain and it got finished the same day!!!
Tips: 1. After you fry the chips, drain/take out all the extra oil in the chips.
2. If you plan to make plantain chips and sharakkara upperi together, fry the sharakkara upperi first. This is because, while frying the plantain chips, you will sprinkle saline solution. And salt will make the sharakkara upperi ooze out water and it could get sticky and prevent it from being crispy.
3. To check if the plaitain has cooked by right amount, take a piece and try to crush it using your wrist. It should break easily. The pieces should be crispy and cooked through evenly.
Note: Cup used for measurement is US measurement cup, 1 cup = 237 ml
Oil – 2 cups
Coconut oil(optional) – 1/2 cup
Raw Plantain/Nendrakkaya – 1 no
Turmeric powder – 1 pinch
Jaggery – 1/3 cup
Ghee – 1 tbsp
Cardamom powder – 1/2 tsp
Dry ginger powder – 1 tbsp
Cumin powder – 1/2 tsp
Powdered sugar – 1 tsp
1. Remove the plantain skin well. You would need to use a small knife for ease of removing it. Do not use a peeler!
2. In a bowl of water, put some turmeric powder and immerse this plantain in it.
3. Meanwhile, heat oil in a kadai(deep cooking pot).
4. Take the plantain and wipe it well using a kitchen towel. Cut the plantain into 1/4 inch slices(round pieces) and cut each 1/4 inch slice into half.
5. Heat oil(+coconut oil) in a kadai. Put the plantain slices(halves) into hot oil.
6. Cook in medium flame till the plantain pieces cook well and get crispy.
7. To check if the plaitain has cooked by right amount, take a piece and try to crush it using your wrist. It should break easily. The pieces should be crispy and cooked through evenly.
8. Remove the chips from oil and place on kitchen towel till the excess oil is removed.
9. Meanwhile, melt jaggery in a pan using water.
10. Stir continously till the jaggery starts to thicken. (It shouldn’t be too thick nor watery).
11. Put the fried chips/pieces into the jaggery syrup and stir continuously.
12. Put the cardamom powder, dry ginger powder, cumin powder and ghee to this and mix well.
13. Once all pieces are coated well with the jaggery syrup, remove from heat and allow it to cool for sometime. Add powdered sugar to prevent the pieces from sticking to each other.