Stuffed Whole Plantain - Healthy Snack
  • Plantain, ripe- 2 or more
For making stuffing
  • Grated coconut- 1 cup
  • Cashew nuts or Almonds, chopped- ¼ cup
  • Raisins- 1 handful
  • Egg, beaten-1
  • Sugar-2 tbsp
  • Cardamom powder-1/2 tsp
  • Ghee or butter-1 tbsp + 1 tbsp for pan frying
  • Oil- for pan frying
For pasting
  • All purpose flour- 2 tbsp
  • Water- ½ tbsp or so to make a thick paste
  1. Select ripe plantains for making this.
  2. Remove the skin of the plantain.
  3. Using a sharp knife, gently make a shallow slit lengthwise on the plantain.
  4. Carefully remove the black seeds from the inside of the plantain, make sure you rip the plantain apart.
  5. If it's hard for you to remove the seeds, it's no big deal just leave it there.
How to make the stuffing
  1. Heat a non-stick cooking pan, add 1 tbsp ghee, add the grated coconut and the sugar and roast it until it turns golden.
  2. Add cardamom powder to the coconut.
  3. In the meantime fry cashew nuts and raisins in 1 tbsp ghee.
  4. Add eggs to the roasted coconut and scramble the eggs.
  5. Now, add the fried cashew nuts and raisins and mix everything well.
  6. Stuffing is ready, allow it to cool down.
How to stuff the whole plantain
  1. Take about 2-3 tbsp of the stuffing and gently place it into the slit made in the plantain.
  2. Using your hands, push the stuffing inside the plantain as much as you can.
  3. In a small bowl, combine all purpose flour and water to make a thick paste.
  4. Apply this paste along the slit and paste it, apply some over the top of the sealed plantain too.
  5. Make sure the gap is closed well.
  6. Heat a non-stick pan over medium heat, add 1 tbsp ghee and little oil, place the stuffed plantain sealed side down on the oil/ghee.
  7. Let the sealed side of the plantain turn golden brown, the slit will be closed tightly now.
  8. Using a flat spatula, carefully flip the plantain and let the other side turn golden brown too.
  9. When done pan frying, transfer on a paper towel.
  10. Serve warm for breakfast or as an evening snack.
Recipe by Cooking with Thas at