Sharkara Puratti, a culinary gem from South India, combines the simplicity of banana chips with the richness of jaggery syrup. This snack offers a delightful play of sweet and savoury flavours.
About the Recipe
Sharkara Puratti is not just a snack; it’s a culinary journey through the heart of South Indian flavours. Thin banana chips meet the sweet embrace of jaggery syrup, creating a uniquely delightful experience.
Why You Will Love This Recipe
Get ready to fall in love with the irresistible combination of crispy banana chips and the sweetness of jaggery. Sharkara Puratti is a snack that delights your taste buds and offers a unique twist on traditional flavours.
Sharkara Puratti
Cooking Tips
For perfect crispiness, ensure the banana slices are thin and even. Coating them in warm jaggery syrup provides a uniform and delectable sweetness.
Cultural Context
Sharkara Puratti is a snack deeply rooted in South Indian culinary traditions. Often enjoyed during festivals and celebrations, it brings a touch of homemade goodness to every occasion.
Serving and Storing Suggestions
Serve Sharkara Puratti as a standalone snack or alongside your favourite chai. Store in airtight containers to retain its crispiness for a longer duration.
Other Similar Recipes
Explore the world of South Indian snacks with Banana Bonda or indulge in the spiciness of Masala Vada for a diverse culinary experience.
Nutrient Benefits:
Bananas provide essential vitamins, and jaggery adds natural sweetness without the guilt. Enjoy Sharkara Puratti as a flavorful snack with a nutritional twist.
Sharkara Puratti
Ingredients
- 1/2 kg Plantains (not too mature)
- Refined Vegetable Oil (for frying)
- 1/4 kg Jaggery - kg
- 1/2 tsp Cumin Powder - tsp
- 1/2 tsp Dried Ginger Powder - 1/2 tsp
- 2 tsp Rice Flour - 2 tsp
- 2 tsp Sugar - 1 tsp
Instructions
- Pare the bananas, wash them, and dry them well.
- Slice into thin, round sections of even thickness.
- Deep fry the slices in hot oil till crisp.
- Sprinkle a little salt water in the oil.
- Stir again so that the chips evenly absorb the salt.
- Remove the chips from the oil and let the oil drain away.
- Dissolve the jaggery in water, strain, and heat to make a syrup of one-thread consistency.
- Lower the flame and stir the banana chips into the syrup.
- Mix well to coat the chips uniformly with the syrup.
- Sprinkle cumin and dried ginger powders.
- Stir well, taking care not to break the chips.
- Remove from the fire and sprinkle with rice flour and sugar.
- Stir till separated and dry.
- Excellent and stored in airtight containers.
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Frequently Asked Questions
Can I use ripe bananas for Sharkara Puratti?
It’s recommended to use not-too-mature, unripe bananas for the perfect texture and taste. Ripe bananas may not provide the desired crispiness.
What’s the significance of adding cumin and dried ginger powders?
Cumin and dried ginger powders enhance the flavour profile, adding a subtle warmth and depth to the Sharkara Puratti, making it a delightful snack.
Can I reheat Sharkara Puratti if it loses its crispiness?
While reheating is possible, it’s best enjoyed fresh. A brief spell in the oven can restore some crispiness, but the texture may differ from freshly made.
Are there variations of Sharkara Puratti in other Indian cuisines?
While South India boasts the classic Sharkara Puratti, various regions offer their take on sweet and savoury banana chips. Explore Kerala’s Nendran chips or Tamil Nadu’s spicy banana chips for diverse flavours.
What are good beverage pairings with Sharkara Puratti?
Sharkara Puratti pairs exceptionally well with a hot masala chai or filter coffee. The combination of sweet and savoury notes complements the warmth of these traditional South Indian beverages.
