Plantain Pakoda

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Last Updated on December 14, 2020 by Chef Mireille





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.

Plantain Pakoda

(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.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#22

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About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
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Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

  1. Rajani S

    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!

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