Last Updated on 4 months by Neha Deshmukh

Nendran Banana Chips Recipe – Jaggery & Spice Coated Delight

Introduction

Oh, banana chips! Is there anything more satisfying than that perfect crunch and sweet-spicy flavour? These aren’t just any banana chips, though. We’re making Nendran banana chips, coated in a luscious jaggery syrup and a warm blend of spices. I remember my grandmother making these every Onam – the aroma would fill the entire house, and we kids would sneak chips even before they’d fully cooled! It’s a little bit of Kerala sunshine in every bite, and I’m so excited to share this recipe with you.

Why You’ll Love This Recipe

This recipe isn’t just about a delicious snack; it’s about experiencing a little piece of Kerala’s culinary heritage. It’s surprisingly simple to make at home, and the flavour is so much better than anything you’ll find in a store. Plus, you get to control the ingredients and the level of spice – perfect for tailoring it to your taste!

Ingredients

Here’s what you’ll need to create this magic:

• 1 big Nendran raw banana
• 1/3 cup jaggery (approximately 60g)
• 1/4 teaspoon jeera powder (cumin powder)
• 1/4 teaspoon dry ginger powder (sonth powder)
• 1/4 teaspoon cardamom powder
• 2 tablespoon rice flour (approximately 15g)
• Oil as needed (for deep frying)

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Nendran Bananas: The Star of Kerala Snacks

Nendran bananas are a special variety, known for their firm texture and slightly tangy flavour. They hold their shape beautifully when fried. If you can’t find Nendran bananas, plantain can be used as a substitute, but the flavour won’t be quite the same.

Jaggery: Unrefined Sweetness and its Varieties

Jaggery is unrefined sugar, giving a beautiful caramel-like flavour. You can find it in dark or golden varieties. Dark jaggery has a stronger flavour, while golden jaggery is milder. I usually prefer dark for this recipe, but feel free to experiment!

The Aromatic Spice Blend: Jeera, Ginger & Cardamom

This spice blend is what gives these chips their signature warmth. Don’t skimp on the quality! Freshly ground spices will always give the best flavour.

Rice Flour: Achieving the Perfect Crisp

Rice flour helps create a light and crispy coating. Don’t substitute with wheat flour, as it won’t give you the same texture.

Oil Choice: Traditional vs. Modern Options

Traditionally, coconut oil was used for frying in Kerala. It imparts a lovely flavour, but can be a bit pricey. Vegetable oil or sunflower oil work perfectly well too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the jaggery. Soak the jaggery in about 1/4 cup of warm water. Crush it a little to help it dissolve. Heat this mixture in a pan until it’s slightly thickened. Once cooled, strain it to remove any impurities and set aside.
2. Next, dry roast the rice flour in a pan over medium heat until it becomes fragrant. This takes just a couple of minutes – watch it carefully so it doesn’t burn! Let it cool completely.
3. Now for the banana. Peel and chop the Nendran banana into thin, bite-sized pieces. Aim for even slices so they fry uniformly.
4. Heat oil in a deep frying pan over medium-high heat. Carefully add the banana pieces in batches and deep fry until they’re golden brown and wonderfully crisp. Drain them on paper towels to remove excess oil.
5. Reduce the heat to medium. Pour the jaggery syrup into the pan and heat until it reaches a honey-like consistency. This is key! Add the jeera powder, dry ginger powder, and cardamom powder to the syrup.
6. Add the fried banana chips to the jaggery syrup. Gently toss to coat them evenly. Cook for 2-3 minutes, ensuring the syrup clings to the chips.
7. Finally, sprinkle the roasted rice flour over the chips, tossing to create a lovely, crispy coating. Let them cool completely before storing. Trust me, this is the hardest part – resisting the urge to eat them all right away!

Expert Tips

A few little secrets to help you nail this recipe:

Achieving the Right Syrup Consistency

The jaggery syrup should be thick enough to coat the chips, but not so thick that it crystallizes. A good test is to drop a tiny bit of syrup into cold water – it should form a soft ball.

Frying for Optimal Crispness

Don’t overcrowd the pan when frying. Fry in batches to maintain the oil temperature and ensure even crispness.

Ensuring Even Coating with Rice Flour

Add the rice flour gradually, tossing gently to coat each chip evenly.

Variations

Want to put your own spin on things? Here are a few ideas:

Vegan Adaptation

This recipe is naturally vegan! Just double-check your jaggery source to ensure it hasn’t been processed with bone char.

Gluten-Free Confirmation

This recipe is naturally gluten-free.

Spice Level Adjustment: Mild, Medium, or Spicy

My friend, Priya, loves a fiery kick, so she adds a pinch of cayenne pepper to the spice blend. Feel free to adjust the amount of jeera, ginger, and cardamom to your liking.

Kerala Festival Adaptations (Onam, Vishu)

During Onam and Vishu, my family adds a tiny bit of grated coconut to the jaggery syrup for an extra layer of flavour.

Serving Suggestions

These banana chips are perfect as a standalone snack with a cup of chai. They also make a wonderful accompaniment to a traditional Kerala sadya (feast).

Storage Instructions

Store the cooled banana chips in an airtight container at room temperature. They should stay crispy for up to a week, but honestly, they rarely last that long in my house!

FAQs

Got questions? I’ve got answers!

What is Nendran Banana and can I substitute it?

Nendran bananas are a unique variety from Kerala, known for their firm texture. Plantains are the closest substitute, but the flavour will be slightly different.

How do I know when the jaggery syrup is at the right consistency?

The syrup should be thick and honey-like. The water test (forming a soft ball in cold water) is a good indicator.

Can I make these banana chips in an air fryer?

While you can try, achieving the same level of crispness in an air fryer can be tricky. Deep frying is really the traditional and best method.

How can I prevent the banana chips from becoming soggy?

Ensure the chips are thoroughly drained after frying and cooled completely before storing. Airtight storage is also crucial.

What is the shelf life of these homemade banana chips?

They’ll stay crispy for up to a week if stored properly in an airtight container at room temperature.