Photo: FotoosVanRobin · CC BY-SA 2.0 · Wikimedia Commons

Kerala · Lunch

Upperi

Traditional 143. Upperi recipe

🧺 Ingredients

• 6 raw plantains (about 800g), peeled
• Coconut oil for deep frying (300ml)
• 100g jaggery, grated
• 1/4 tsp cardamom powder
• Pinch of salt

👩‍🍳 How to make Upperi

1. Prepare plantains (10 mins, no heat): Select firm raw plantains. Peel using knife (will resist peeling). Slice into thin rounds about 1.5mm thick using mandoline or vegetable slicer. Visual: slices should be uniformly thin, translucent at edges.
2. Dry plantain slices (5 mins, no heat): Pat slices dry with paper towel. Remove all excess moisture. Visual: slices should be dry to touch.
3. Heat oil (2 mins, high heat 190°C): Heat coconut oil to 190°C in heavy-bottomed pan. Test temperature by dropping one slice - should sizzle immediately. Visual: oil should shimmer, slight smoke haze.
4. Fry plantains (10 mins, high heat 180-190°C): Fry plantain slices in batches. Do NOT overcrowd. Fry until light golden-brown, turning occasionally. Visual: slices turn pale gold, become crispy, edges curl slightly.
5. Drain (1 min, no heat): Remove with slotted spoon to paper towel. Drain completely. Visual: chips should be crispy, not oily to touch.
6. Coat with jaggery (3 mins, low heat 130°C): Heat jaggery with cardamom powder in small pan, stirring until melted and slightly bubbly. Visual: jaggery becomes syrupy, golden-brown.
7. Combine (2 mins, no heat): Toss warm plantain chips with warm jaggery coating in large bowl. Add salt, toss quickly to coat evenly. Visual: chips coated with thin sticky layer, should separate easily.

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