Sharkara Upperi/Varatti/ Ethakka Upperi

Sharkara Upperi/Ethakka Upperi/ Plantain Chips

Kaya varuthathu/upperi/plantain chips is a popular snack in Kerala. Plantain chips are available all year round in bakeries and it served as a snack along with tea. It is also a quintessential part of the Kerala Sadhya or traditional feast. Sharkara varatti (upperi) and ethakka upperi is made with unripe plantain. Both these chips are addictive snacks that you cannot stop munching.During Onam festival in Kerala, bakeries are stacked up with plantain chips and sharkara upperi. My mom makes this at home all the time and it is super yummy. The real flavor of plantain chips comes from coconut oil.So try making it in coconut oil to get the authentic Kerala chips flavor and taste.

Sharkara upperi or Varatti is a sweet chip version made with plantain and jaggery and Ethakka upperi is thinly sliced crispy and salty plantain chips.Chips are easier to make. But Sharkara upperi needs a little practice to get it right. The pieces are thicker than the normal banana chips and is fried till really crisp.It is then coated in jaggery syrup and flavored with dry ginger powder and cardamom. There is another version of plantain chips called nurukku upperi which is served for sadhya. It is thicker than chips and is cut into quarters.

Sharkara Upperi/ Sharkara Varattiyathu
Ingredients
Raw Plantains-4
Jaggery- 3/4 kg
Oil for frying- 2 cup
Cardamon powder- 1/2 tsp
Ginger powder- 1/2 tsp
Cumin powder- 1/8 tsp
Rice flour- 2 tbs
Salt- a pinch
Sugar- 2 tbs

Heat oil in a heavy bottom wide pan.Peal the skin of the plantains. Split into two half through the center and then slice into 1/4 inch thick.
Deep fry in batches in low medium heat for about 30 minutes or till it floats on the top and is crisp and brown. Do not over crowd the pan and stir occasionally to ensure even frying. To test take one out and smash the fried plantain. If you feel softness in the center, continue frying till crisp. Drain into paper towels and set aside to cool to room temperature.
Powder the jaggery and add 1 1/3 cup of water and bring it to a boil. Reduce the flame and allow the jaggery to dissolve completely. Strain out the impurities.
Pour the jaggery syrup into a heavy bottom pan and simmer for 8-10 minutes till the jaggery thickens. To check consistency drop into cold water. If you can make it into a soft ball it is time to add the rest of the ingredients. Add all the spice powder, rice flour and mix and finally the fried plantains. Switch off the flame, mix till well coated and transfer into a greased tray and spread and gently separate the chips with a spatula to avoid sticking together. At this stage sprinkle sugar on top.Allow to cool and store in air tight containers.

Ethakka Upperi/ Kaya Varuthathu/ Plantain chips

Ingredients
Unripe plantain - 3
Turmeric powder- 1/2 tsp
Salt- 1 tsp
Water - 2 cups
Coconut Oil for frying- 3 cups

Mix turmeric in two cups of water and set aside.
Cut the top and the bottom of the plantain. Make a small slit length wise and slide in the knife and gently peel off skin.
Use a slicer to make these chips for an even crispy fries or you can cut them into thin round slices.
Immediately transfer it into the turmeric water and let it sit for 15 - 20 minutes. Drain and spread paper towels.
Heat oil in a deep heavy bottom pan and fry in batches. Do not over crowd the pan. Fry till crispy golden brown. There will be plenty of bubbles in the beginning but it will subside later. It is also an indicator that the chips is ready.
Mix salt in 1/3 cup of water. Drain the chips from the oil and sprinkle the salt water and mix well.Spread on paper towels to drain any excess oil and allow to cool down. Usually salt water is sprinkled into the oil at the final stage but it will splutter a lot and can be dangerous to attempt at home. Serve with tea.