Plantain Pakoda

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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.

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.

 

 

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Plantain Pakoda

In this pakora, I combined my plantain obsession with some simple Indian flavors.
Calories: 1245kcal

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.

Nutrition

Calories: 1245kcal | Carbohydrates: 245g | Protein: 40g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Sodium: 4775mg | Potassium: 3090mg | Fiber: 29g | Sugar: 77g | Vitamin A: 4554IU | Vitamin C: 67mg | Calcium: 92mg | Iron: 11mg
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!

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Comments

  1. 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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