Many of you might have heard of fried plantain (nenthrapazham) snacks. This one is with ripe plantain. This is a different kind of plantain fritters. This is the next snack after spicy Kerala mixture, baked samosas and chicken spring rolls.
My dearest friend Sruthi told about this typical North Kerala snack, I never thought this would become one of our most favorite nadan (regional) snack. I never tasted unnakkaya before. Need to explore more regional snacks. Cuisines in each region are diverse. Thanks a lot to Sruthi…. If she didn’t told me about this snack, I would be missing one of the great treats in nadan snack items. I referred the recipe here.
Servings – 6
5 ripe (not over ripened) plantain (Kerala Nenthrapazham)
2 tablespoons of sugar
3 tablespoons of grated coconut
8 cashew nuts (Chopped)
1 tablespoon raisins
2 tablespoons of ghee
Oil (for frying) (coconut oil preferred for authentic taste)
Steam bananas until tender. Take off from heat and peel off. Remove black seeds in the middle portion.
Mash it well or grind it without out adding water. Divide the dough into equal sized portions and set aside.
Heat ghee in a pan and fry cashew nuts, raisins and set aside. Then put grated coconut and sugar. Saute it well till coconut reaches a light brown color and sugar is almost melted. This mixture forms the filling.
Rub your palm with ghee.Take a portion of mashed banana dough on your palm and flatten it, put the fillings and seal it with the plantain dough itself and shape them elongated. Repeat the same for other portions too.
Heat oil in a pan and fry them. Drain excess oil with a kitchen napkin and serve hot.
Thank Lord that I did it at least now.This was served with tea on a beautiful evening sitting on our patio, enjoying sun set rays slantingly hitting pines and more importantly our chats 🙂 Try this yourself 🙂