This is a popular and traditional, easy to make snack prepared all through the year especially during Onam celebrations. It is prepared with fried raw plantain coated with a layer of jaggery and spicy flavours of ginger, cardamom and cumin powder along with coconut oil and roasted red rice flour. In all sadyas in Kerala the sharkaravaratti is the first item to be served on the left edge of banana leaf.
Ingredients
1. Raw plantain – 1 kg
2. Jaggery – 400 gm
3. Water – 1 cup
4. Sugar – 2 Tbsp
5. Dry ginger powder – 2 Tbsp
6. Roasted cumin powder – 1 Tbsp
7. Cardamom powder – 1 tsp
8. Coarsely ground roasted rice powder (red rice) – ¼ cup
9. Coconut oil for frying
Preparation
1. Remove the skin of the plantain and keep in water mixed with turmeric powder and salt for 30 minutes.
2. Wipe the bananas dry and cut each of them lengthwise into half and further cut into slightly thick pieces. Fry it in hot oil on medium flame till crisp.
3. Melt the jaggery with 1 cup of water and strain it. Then boil it till the syrup is sticky and bubbles almost stop. Remove from fire and stir for a minute and mix half of dry ginger powder, cumin powder and cardamom powder. Mix well.
4. Add the cooled chips stirring continuously sprinkling the remaining powders and powdered rice and sugar. Continue to stir till cool and the chips separates with the jaggery coating. Once cooled store in air tight containers.
Tips
1. The peels of the raw banana can be used for preparing stir fried vegetable
Comments