Sharkara Varatti is a traditional Kerala snack made with raw banana pieces deep-fried until crisp, then coated in jaggery syrup flavoured with dry ginger and cardamom. Crunchy, sweet, and mildly spiced, it’s a must-have in Onam Sadya and a favourite teatime snack.
Sharkara Varatti is one of the most iconic snacks of Kerala, often considered the sweeter cousin of banana chips (upperi). It is prepared using raw Kerala nendran bananas, which are cut into thick batons, deep-fried in coconut oil until golden and crisp, and then coated in a glossy jaggery syrup. The syrup is spiced with dry ginger (chukku), cardamom, and a hint of black pepper to balance the sweetness.
The result is a crunchy snack with a perfect sweet-spice harmony. Sharkara Varatti holds a special place in Onam Sadya, where it’s served alongside banana chips and other savouries, but it’s also enjoyed year-round as a tea-time munchie. Properly stored, it stays crisp for weeks, making it a beloved homemade treat.
Prep bananas
Peel raw bananas. Cut into 2-inch batons (like thick fries). Soak in turmeric water with a pinch of salt for 10 minutes. Drain and pat dry.
Fry bananas
Heat coconut oil and deep-fry banana pieces on medium flame until golden brown and crisp. Remove and drain on paper towels.
Prepare jaggery syrup
Melt jaggery with ½ cup water. Strain to remove impurities. Boil until syrup reaches “soft-ball stage” (a drop in water forms a soft ball, not sticky).
Flavour syrup
Add dry ginger powder, cardamom powder, black pepper, and a pinch of rice flour. Mix well.
Coat bananas
Add fried banana pieces into syrup. Stir quickly so each piece gets evenly coated. Allow to cool.
Serve
Once cooled, Sharkara Varatti turns crisp. Store in an airtight container.
No, only raw nendran bananas give the right texture and flavour.
It means either the bananas were not fried crisp enough or jaggery syrup was too thin.
Up to 3–4 weeks if stored in an airtight container.
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