Sweet plantain chips ,usually made during Onam festival.
Prep Time: 10 minutes
Cooking Time: 60minutes
Makes: 4 to 5 cups
- Raw Plantain / Nendra kaya – 5 to 6 large( 1 kg)
- Turmeric powder – 1/4 tsp
- Jaggery,grated – 300 gms( approx 1.5 cups loosely packed)
- Roasted rice powder – 2 to 3 tbsp
- Cardamon powder – 3/4 to 1 tsp
- Cumin powder- 1 tsp
- Dry ginger powder- 1.5 to 2 tsp
- Coconut oil,for frying- as required
- Water- as required
Peel and soak plantain in water mixed with turmeric powder for about 5 minutes.
Drain well and cut each one vertically into half.Slice the halved plantains into 1/4 ” thick pieces.
Heat oil in a pan .When the oil turns really hot ,carefully add the sliced plantain( in batches) and reduce the flame to medium-low.Stir the pieces gently so that they do not stick to each other.Cook until it turns crisp and golden brown.( make sure you fry the chips over medium-low flame ,or else the outside will brown too quickly and the inside will be soft and uncooked on the inside.)Drain and keep aside.Allow this to cool completely.
Heat grated jaggery along with few tbsp of water .(Strain this to remove impurities ,if any.)Cook the jaggery mixture over medium low flame until it reaches single thread consistency.To check this,take a drop of the jaggery syrup between your thumb and index finger and pull gently,if a single thread is formed the jaggery syrup is ready. ( Note: the jaggery syrup will be very hot)
Now add the chips and mix well.Switch off the stove and add the rice flour,cardamom powder,cumin powder and dry ginger powder.Stir well.
Stir this continuously until the jaggery syrup solidifies and each pieces are separated.
- Single thread consistency of the Jaggery syrup is very important to obtain the perfect texture.
- Adjust the quantity of the spices according to your taste.
- Make sure you fry the chips well over medium low flame until it turns crispy.