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GOK #44: Pazham Nirachathu

GOK #44:  Pazham Nirachathu
This is a very popular snack in Malabar Iftar cuisine, prepared by stuffing bananas with coconut mixture, dipped in a maida batter and fried. Try this...it is finger-licking delicious!

Plantains / nendra pazham - 4
Coconut grated - 1 cup
Sugar - 6 or 7tbsp
Cashewnuts - 1/4 cup sliced or chopped roughly
Raisins -2 tbsp
Ghee - 1 tbsp
Cardamom - 3 crushed
All purpose flour / maida - 5 tbsp full 
Water - few drops to make  a thick paste of maida
Oil - for frying

For the filling :
In a non stick sauce pan, add 1 tbsp ghee and add cashews and raisin.  Allow it to puff and add the grated coconut and saute for a minute or two.

Add sugar and crushed cardamom to it and saute till sugar dissolves completly. Switch off and keep aside.

To stuff the plantains:
Without peeling make slit lengthwise in the middle of each plantain until the centre. Slowly remove the black seeds with a knife(careful not to break)

Now fill each one with the prepared filling and remove the peel slowly without breaking.

Make a thick paste of maida by adding little water. Coat the stuffed side of the plantain with this paste.

Cover and keep in refrigerator and take out before frying.(no problem,if u fry at the same time).Just for the paste to get coated well, i keep in refrigerator.

Heat  oil (half way of fry pan used)in a pan on medium flame.

Slowly place each plantain and fry by turning over all the sides until goldn brown. 

Drain in kitchen tissues and slice and serve hot.

Courtesy: Sumeena Lateef