Water- ¼ cup + 2 tbsp to make a thick smooth batter
Instructions
Use medium ripe plantains for making this, do not use too ripe plantains.
Peel off the skin.
Using a sharp knife, gently make a shallow slit lengthwise on the plantain.
How to make the stuffing
Place a non-stick cooking pan over medium heat- add 1 tbsp ghee, cashew nuts; saute for a minute.
Add grated coconut and sugar; roast till coconut turns golden in color.
Add cardamom powder to the coconut.
Add eggs to the roasted coconut and scramble the eggs.
Add chopped dates, saute for a minute.
Stuffing is ready, allow it to cool down.
How to stuff the whole plantain
Take about 2 to 3 tbsp of the stuffing and gently stuff it into the slit.
Using your hands, push the stuffing inside the plantain as much as you can.
In a small bowl, combine all-purpose flour and water, make it into a thick paste.
Apply this paste along the slit and glue the gap, apply some over the top of the sealed plantain too.
Make sure the gap has closed well.
Heat a non-stick pan over medium heat, add oil for pan-frying.
Place the stuffed plantain sealed side down on the oil.
Let the sealed side of the plantain turn golden brown, the slit will be closed tightly now.
Using a flat spatula, carefully flip the plantain and let the other side turn golden brown too.
Flip over a few times & pan fry till all the sides turn golden brown.
Transfer to a paper towel.
Garnish with the filling.
The filling itself tastes delicious, enjoy that as well.
Serve warm for breakfast or as an evening snack.
Recipe by Cooking with Thas - Wholesome Homemade Recipes at https://thasneen.com/cooking/stuffed-whole-plantain-pazham-nirachathu-malabar-snack-healthy-recipe/