Panchasara Varatti (Banana Chips Coated with Cardamom Flavoured Sugar Syrup)
If you've delved into South Indian cuisine, you're likely familiar with banana chips! Crafted from raw bananas, these chips are crispy, flavorful, and a sheer delight for everyone. Hugely popular in Kerala, they can be effortlessly made at home. Banana chips hold a significant place in celebratory feasts such as Onam Sadya and Vishu Sadya. Their unique sweet-bland-salty flavor has even transcended the borders of the state, contributing to their widespread popularity.
Ingredients
- 500 gms Raw green plantains (2 large)
- 1/4 - 1/2 tsp Turmeric powder
- 100 gms Sugar
- 50 ml Water
- 4-5 Cardamom
- 1 tsp Sugar
- Salt
- Oil (for deep frying)
Instructions
- Peel the plantains and soak them in water for a min or two. Pat them dry using a clean kitchen towel. Cut them into oval shaped slices. It should be slightly thicker than the normal banana chips (refer the step-by-step pics). Sprinkle salt and turmeric powder and give it a good shake.
- Heat oil in a deep pan/wok. When oil is really hot, reduce the flame to medium-high and add the sliced plantains. You can add one slice and check whether the oil is hot enough. Make sure you don't overcrowd the pan. You can fry it in 2-3 batches, depending on the size of pan, you are using.
- Stir in between and make sure the chips aren't sticking together. Once the chips are ready, it will make a specific sound, when you stir it. After hearing that sound, reduce the flame to medium and cook for a few more mins. This chip should be slightly crispier than the normal banana chips. Remove it from the oil using a slotted spoon and drain on a tissue paper. Let it cool completely.
- Powder the cardamom along with 1 tsp of sugar in a mixie.
- Take a wide pan and add sugar and water. When the sugar melts completely and reaches one thread consistency (refer notes for details) remove it from fire. Keep stirring continuously for 2 more mins and add crushed cardamom powder and chips. Keep stirring it, till all the pieces are well coated with the sugar syrup. Make sure the chips aren't sticking together, separate it using a fork, if it's sticking together. Spread it out in the pan itself and let it cool. Once it's cooled completely and the sugar has crystalised, store it in an airtight container. It keeps well for 2-3 weeks.
Notes
The qty of sugar mentioned in the recipe, gives a thick sugar coating. If you prefer a thin coating of sugar, adjust the qty of sugar accordingly. To check whether the sugar syrup has reached single thread consistency, drop the syrup in a few drops of water in a bowl. If you are able to roll the syrup into a non-sticky ball, then the syrup is ready.
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