- Peel and thinly slice the plantains into half-moon shapes. Pat them dry with a kitchen towel.
- Heat oil in a pan and deep-fry the plantain slices until golden brown and crispy. Drain on paper towels.
- Carefully sprinkle salt *onto* the fried chips, not into the hot oil. Stir, then remove chips.
- Dissolve jaggery in 1 cup of water, strain, and boil until it reaches one-thread consistency (test by dropping a small amount of syrup into cold water to form a thread).
- Reduce heat, add the fried plantain chips to the jaggery syrup, and mix gently to coat evenly.
- Sprinkle cumin powder, dried ginger powder (if using), and crushed cardamom. Toss lightly to combine.
- Mix rice flour and sugar. Sprinkle over the coated chips, and stir gently until the chips are separated and dry.
- Cool completely and store in an airtight container.
- Calories:350 kcal25%
- Energy:1464 kJ22%
- Protein:2 g28%
- Carbohydrates:60 mg40%
- Sugar:40 mg8%
- Salt:150 g25%
- Fat:15 g20%
Last Updated on 4 months by Neha Deshmukh
Plantain Chips Recipe – Jaggery Coated Banana Chips with Spices
Introduction
Oh, plantain chips! These aren’t just any snack; they’re a little piece of my childhood. I remember my grandmother making these during Onam, the aroma of jaggery and spices filling the entire house. It’s a recipe that’s been passed down, tweaked a little over the years, and always brings a smile to my face. Today, I’m so excited to share this jaggery-coated banana chip recipe with you – it’s a little bit of effort, but so worth it!
Why You’ll Love This Recipe
These aren’t your average store-bought chips. The combination of crispy plantain, sweet jaggery, and warm spices is simply irresistible. They’re perfect for a festive occasion, an afternoon snack, or even a little something to munch on while you’re enjoying a cup of chai. Plus, making them at home means you control the ingredients and can adjust the sweetness and spice levels to your liking.
Ingredients
Here’s what you’ll need to make these delightful chips:
- 500 gms Plantains
- 250 gms Jaggery
- ½ tsp Cumin powder
- ½ tsp Dried ginger powder (chukku)
- 3 Cardamom pods, crushed
- 1 tsp Rice flour
- 1 tsp Sugar
- Oil for deep frying (as needed)
Ingredient Notes
Let’s talk ingredients – a few little tips can make all the difference!
Plantains: Choosing the Right Ripeness
You want plantains that are mostly green with just a hint of yellow. They should be firm to the touch. Too green, and they’ll be hard to fry; too ripe, and they’ll fall apart.
Jaggery: Understanding Varieties and Substitutions
Jaggery (gur) is unrefined sugar, and it gives these chips a beautiful, complex sweetness. You can find it in dark or golden varieties. Dark jaggery has a stronger flavour. If you can’t find jaggery, you can use dark brown sugar as a substitute, but the flavour won’t be quite the same.
Spices: The Significance of Cumin, Ginger & Cardamom
These spices aren’t just for flavour; they have a warming quality that complements the sweetness of the jaggery beautifully. Cumin adds an earthy note, ginger a little zing, and cardamom a fragrant sweetness. Don’t skip them!
Oil for Frying: Best Options for Crispy Chips
I prefer using groundnut oil or sunflower oil for deep frying. They have a high smoke point and give the chips a lovely crispness.
Step-By-Step Instructions
Alright, let’s get cooking!
- First, peel and thinly slice the plantains into half-moon shapes. Aim for about 2-3mm thickness – not too thick, not too thin. Pat them really dry with a kitchen towel. This is key for crispy chips!
- Heat oil in a pan over medium-high heat. You’ll know it’s ready when a small piece of plantain sizzles immediately. Carefully add the plantain slices in batches, making sure not to overcrowd the pan.
- Deep-fry until golden brown and crispy, flipping occasionally. This usually takes about 3-5 minutes per batch. Drain the fried chips on tissue paper to remove excess oil.
- Now for the magic! Carefully sprinkle salt water into the hot oil (be careful, it will splatter!). Stir, then remove the chips once the spluttering stops. This seasons the chips beautifully.
- In a separate pan, dissolve the jaggery in 1 cup of water. Strain it to remove any impurities, then boil until it reaches one-thread consistency. To test, drop a tiny bit of the syrup into a bowl of cold water – it should form a soft thread.
- Reduce the heat to low and add the fried banana chips to the jaggery syrup. Gently mix to coat them evenly.
- Sprinkle in the cumin powder, dried ginger powder (if using), and crushed cardamom. Toss lightly to distribute the spices.
- Finally, mix the rice flour and sugar together. Sprinkle this mixture over the coated chips and stir until they are separated and dry. This prevents them from sticking together.
- Let the chips cool completely before storing them in an airtight container.
Expert Tips
A few little secrets to help you nail this recipe:
Achieving the Perfect Chip Crispness
Drying the plantain slices thoroughly is crucial. Also, don’t overcrowd the pan when frying.
Mastering the One-Thread Consistency of Jaggery Syrup
Practice makes perfect! If you’re unsure, err on the side of slightly undercooked syrup – you can always cook it a little longer.
Preventing Chips from Sticking Together
The rice flour and sugar mixture is your friend! Make sure to coat the chips evenly.
Variations
Want to make this recipe your own? 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 Adaptation
It’s already gluten-free!
Spice Level Adjustment (Mild, Medium, Spicy)
Adjust the amount of cumin and ginger powder to your preference. For a spicier kick, add a pinch of chili powder. My friend, Priya, loves adding a tiny bit of black pepper too!
Festival Adaptations (Onam, Diwali)
These chips are a staple during Onam in Kerala. For Diwali, you can add a sprinkle of chopped nuts like cashews or almonds for extra richness.
Serving Suggestions
These chips are delicious on their own, but they also pair well with a cup of hot chai or a cooling glass of lassi. They’re also a fantastic addition to any Indian snack platter.
Storage Instructions
Store the cooled chips in an airtight container at room temperature. They should stay fresh for about 3-5 days, but honestly, they rarely last that long in my house!
FAQs
Got questions? I’ve got answers!
What is the best way to slice plantains for chips?
A mandoline slicer is your best friend for even slices! If you don’t have one, just take your time and aim for consistent thickness.
Can I use sugar instead of jaggery in this recipe?
You can, but the flavour will be different. Dark brown sugar is the closest substitute.
How do I know when the jaggery syrup has reached one-thread consistency?
The best way is to do the cold water test. Drop a tiny bit of syrup into cold water – it should form a soft, sticky thread.
What type of oil is best for deep frying plantain chips?
Groundnut oil or sunflower oil are excellent choices.
How long do these jaggery-coated plantain chips stay fresh?
They’ll stay fresh for about 3-5 days if stored in an airtight container at room temperature.
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
