A snack that has almond, dates, plantain and coconut, so rich and healthy…
I am getting ready for Ramadan which is starting on Monday. While talking with my sister and my cousins last weekend, they all had asked me to share the recipes for some healthy snacks that can be made during Ramadan. Since then, I have been thinking and researching on healthy snacks. Today, I tried making a snack with plantain and dates. Plantain and dates are my favorites, and they both are packed with all good nutrients and are quite healthy too. I mashed the plantain along with dates and coconut, made into a dough. Stuffed the almond into the cutlet and ghee roasted it after coating it with egg and coconut. The aroma that came out while the cutlets were roasting in the ghee was so seducing and the cutlets tasted incredible.
Wishing everyone a Happy Ramadan!!!
Almond Stuffed Plantain Dates Cutlet
Ingredients:
For making dough:
- Plantain, medium ripe- 1
- Dates, pitted- 10
- Coconut, sweetened flaked or grated- 1/2 cup
- Ground Cardamom- 1/4 tsp
For coating:
- Egg, beaten-1
- Coconut, sweetened flaked or grated- enough to coat the cutlets
Other ingredients:
- Almonds- 1/cutlet
- Ghee- 1 tbsp/cutlet
Instruction
- Plantain for making this should be medium ripe, it shouldn’t be too ripe.
- Steam boil the plantain till it gets cooked well, let cool down.
- Mash the plantain along with the dates without any lumps.
- Add sweetened coconut and ground cardamom to it, combine well and make it into a dough.
- Make small balls out of the dough, keep aside.
- Flatten each ball and place an almond on it, close the ball and make into round shape, slightly flatten it between your palms.
- Beat an egg and place the sweetened coconut on a plate.
- Dip each cutlet first into the beaten egg and then coat it with sweetened coconut.
- Place a frying pan over medium heat, use 1 tbsp ghee/cutlet.
- Let the ghee melt, place the cutlet over the ghee.
- Lower the heat to medium low and roast the cutlets till both sides turn golden brown in color.
- If the heat is high coated coconut will get burned, so make sure to keep the heat to medium low.
- You don’t have to deep fry the cutlet, just pan roast it. If you prefer you could use more ghee to roast it.
- Serve hot, if you want you could garnish the cutlets with almonds.
- Double or triple the amount of ingredients accordingly to make more.
- Plantain, medium ripe- 1
- Dates, pitted- 10
- Coconut, sweetened flaked or grated- ½ cup
- Ground Cardamom- ¼ tsp
- Egg, beaten-1
- Coconut, sweetened flaked or grated- enough to coat the cutlets
- Almonds- 1/cutlet
- Ghee- 1 tbsp/cutlet
- Plantain for making this should be medium ripe, it shouldn't be too ripe.
- Steam cook the plantain till it gets cooked well, let cool down.
- Mash the plantain along with the dates without any lumps.
- Add sweetened coconut and ground cardamom to it, combine well and make it into a soft dough.
- Make small balls out of the dough, keep aside.
- Flatten each ball and place an almond on it, close the ball and make into round shape, slightly flatten it between your palms.
- Beat an egg and place the sweetened coconut on a plate.
- Dip each cutlet first into the beaten egg and then coat it with sweetened coconut.
- Place a frying pan over medium heat, use 1 tbsp ghee/cutlet.
- Let the ghee melt, place the cutlet over the ghee.
- Lower the heat to medium low and pan fry the cutlets till both sides turn golden brown in color.
- If the heat is high coated coconut will get burned, so make sure to keep the heat to medium low.
- You don't have to deep fry the cutlets, just pan fry it. If you prefer you could use more ghee to fry.
- Serve hot, if you want you could garnish the cutlets with almonds.
