Ethapazham Nirachathu / Malabar Style Stuffed Plantain Fritters With Sweet Coconut Filling

Name: Ethapazham Nirachathu / Malabar Style Stuffed Plantain Fritters With Sweet Coconut Filling
Cuisine: Indian
Ingredients: 2 medium size Nenthrapazham / Ripe plantains; 2 tbsp All-purpose flour /maida; 1 tbsp Rice flour; 1 pinch Turmeric powder; To taste Salt; 1 tbsp Sugar; 1/2 tsp Baking powder; as needed to make the batter Water; As needed for frying Oil; 3 tsp Freshly grated coconut; 2 tsp Sugar; 1 tsp Ghee/clarified butter; 8 Chopped cashewnuts; 6 Raisins

Little Hearts @cook_7834303

#indiankitchen A very popular and inevitable traditional Malabar sweet snack that is an absolutely yummy treat for kids. This delicious combination of pazham pori /ethakkappam (Kerala Style banana fritters) + unnakaya (spindle shaped plantain dessert) is not only satisfying, but nutritious too.

Little Hearts @cook_7834303

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Ingredients

2 medium sizeNenthrapazham / Ripe plantains
2 tbspAll-purpose flour /maida
1 tbspRice flour
1 pinchTurmeric powder
To tasteSalt
1 tbspSugar
1/2 tspBaking powder
as needed to make the batterWater
As needed for fryingOil
3 tspFreshly grated coconut
2 tspSugar
1 tspGhee/clarified butter
8Chopped cashewnuts
6Raisins

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Steps

1

In a nonstick pan, add ghee. Fry the cashews and raisins and keep aside. In the same pan, add the grated coconut and sugar and saute until lightly browned and caramelized. Add this to the roasted cashews and raisins and mix well. Keep it aside.
2

Mix together maida, rice flour, turmeric, baking powder, salt, and sugar.
3

Add water and using a whisk or spoon mix thoroughly to form a thick batter. Peel the banana and slit vertically, leaving a centimeter uncut at the ends. Widen the cut gently, and remove the black seeds. Take a portion of the stuffing and gently fill it into the slit using your hands, press well, and add more filling until the banana is fully stuffed.
4

Heat oil in a pan. Dip the stuffed banana in the prepared batter and allow to coat evenly. Deep fry in hot oil on medium flame till golden crisp on both sides, carefully flipping in between. Using a slotted spoon, carefully drain the cooked bananas to a paper towel. Serve warm with evening tea as a snack.