Pazham Nirachathu, Kerala style Stuffed Banana Roast


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Recipe Details  
 

Posted by
Posted on 11, Jun 2017
Serving 2 people
Ready in 25-30 minutes
Post Views 804 views
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Ingredients
  • Ripe Plantain, Nendra pazham - 2 large sized
  • Vegetable or coconut oil to fry

For Filling:

  • Rice flakes – ½ cup
  • Grated Coconut - 1 Tablespoon
  • Grated Jaggery - 1 ½ Tablespoon
  • Cardamom powder - ⅛ Teaspoon
  • Chopped Cashew nut - 1 Tablespoon
  • Raisins - 5-10 Nos
  • Ghee - 1 Teaspoon
  • Warm water - 1-2 Tablespoon

For batter:

  • All-purpose flour - ½ cup
  • Rice flour - 2 Tablespoon
  • Turmeric powder - ⅛ Teaspoon
  • Sugar - 1 Tablespoon
  • Salt - ¼ Teaspoon, adjust
  • Egg - 1 Nos
  • Water as required
Directions

Filling Preparation:

  1. Take the rice flakes in a bowl, sprinkle the warm water and mix well.
  2. Add in the grated coconut, jaggery and mix well. Set aside for 10 minutes.
  3. Heat ghee in a pan, roast the chopped cashews, raisins until slightly golden on low heat.
  4. Add in the rice flakes mixture into this and mix well on very low heat for few seconds.
  5. Remove from heat and set aside.

Batter Preparation:

  1. Beat well the egg in a small bowl and set aside.
  2. In a wide bowl, add in the ingredients mentioned in 'For Batter' except water and mix well.
  3. Add in the beaten egg and combine well.
  4. Add the water little by little into this and make a semi thick batter. Set aside.

Plantain Roast Preparation:

  1. Heat enough oil to fry the plantains in a deep pan. Once the oil is hot, reduce heat to low-medium.
  2. Peel the plantains .Cut them into two halves .Make a deep cavity in one of the half piece by leaving the edges and bottom-line uncut. (Refer Video). If you are using medium sized plantain, you don't have to cut them into halves but rather proceed to cavity as such.
  3. Stuff the prepared filling into the cavity and press the filling tightly.
  4. Dip the stuffed banana into the batter and make sure it is coated well.
  5. Place it in the hot oil, deep fry until the outside coating is crisp on medium heat and then transfer it to a paper towel.
  6. Continue the same with rest of the plantain pieces
  7. Serve hot.

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