Last Updated on December 14, 2020 by
Blogging Marathon #22
Theme: Pakodi Masti
My last pakoda for this week’s theme uses one of my favorite vegetables – plantain. Plantains are very common in Caribbean households. I grew up eating this almost on a daily basis. It’s used extensively in soups and stews. On special occasions, it was fried, but usually it was simply boiled and used to complement the rest of the meal. In this pakoda, I combined my plantain obsession with some simple Indian flavors.
(click here for printable recipe)
Ingredients:
2 green plantain
1/2 cup cornmeal
1 cup chickpea flour/ besan
1/2 teaspoon red chile powder (cayenne)
1 tablespoon ginger garlic paste
2 teaspoons garam masala
1 teaspoon ground turmeric
2 teaspoons salt
2 cups water
2 tablespoons cilantro, finely chopped
oil, for frying
Bring a pot of water to a boil. Cut plantains in half.
Add plantain and cook for 8 minutes, until slightly under cooked. Drain immediately and run cold water over the plantain. As soon as they are cool enough to handle, peel and grate.
Combine the plantain with all of the other ingredients and process well in a food processor.
Heat a pot with enough oil for deep frying to 350 F.
Take a tablespoon at a time of the batter and drop in the hot oil. Fry until golden brown on all sides.
Serve with chutney or hot sauce.
Plantain Pakoda
Ingredients
- 2 green plantain
- 1/2 cup cornmeal
- 1 cup chickpea flour/ besan
- 1/2 teaspoon red chile powder cayenne
- 1 tablespoon ginger garlic paste
- 2 teaspoons garam masala
- 1 teaspoon ground turmeric
- 2 teaspoons salt
- 2 cups water
- 2 tablespoons cilantro finely chopped
- oil for frying
Instructions
- Bring a pot of water to a boil.
- Cut plantains in half.
- Add plantain and cook for 8 minutes, until slightly under cooked.
- Drain immediately and run cold water over the plantain.
- As soon as they are cool enough to handle, peel and grate.
- Combine the plantain with all of the other ingredients and process well in a food processor.
Super crispy pakodas, i do hardly pakodas with plantain,yours makes me drool.
Ok I love the way this looks..I have not actually cooked with grated ones..looks good..
I am very fond of pakodas made with plantain, but haven't tried cooking them before frying. Sounds like a good idea.
love pakodas!!! anytime with tea or coffee!!! – so yummy!!!
Sowmya
Ongoing Event – CWF – Whole Wheat Flour
Ongoing Event – Let's Party – Eggless Bakes and Treats
hey, thanks a ton for stopping by and for the lovely thought…i love plantain pakodas with coffee…and a little bit of chutney to round it off.
Grinding the whole thing must give this an interesting texture. Haven't tried cooking plantains before making the pakodis. Must try. These look so lovely
Plantains are a big part of cooking here. Ripe bananas are made into fritters, but grated raw ones are new for me :). MIL slices these into rounds and then coats with gramflour batter and deep fries. Tastes yum with a chutney and a cup of tea!
Love this version Mir,must try it out sometime soon..
Oh yumm.. Delicious looking plantain pakoda. Your pics look AWESOME.
The recipe is something similar to banana koftas we make.Very interesting
Baskaran
The recipe is something similar to banana koftas we make.Very interesting
Baskaran
interesting recipe..you have an interesting blog here… folowing you…:)