"A twist on ghee fried plantains? Really? That would so not work. Ridiculous!". These were my first thoughts when I glanced at the pictures of "Stuffed Plantains" in Vanitha. My skepticism was fully justified because fried plantains was a classic that required minimum effort and nobody in their right minds would try and improve on a classic. I actually felt a teeny weeny bit insulted by the recipe. So, I decided to try it out just so I could prove my point, you know? But incredibly, astonishingly I was proved wrong! Yes, ladies and gentlemen, I must admit (grudgingly so) that the "Stuffed Plantain" is infact a couple of notches better than our good old Fried Plantain.
This is quite a simple recipe to put together. You just warm up freshly grated coconut along with raisins and nuts and sprinkle in some sugar and spices. This would be our filling. Spread out the filling over plantain slices fried in ghee. Roll them up and secure with tooth picks.
2 plantains, halved
2+2 tablespoons ghee (saturated butter)
1/2 cup freshly grated coconut
3-4 tablespoons sugar
3 tablespoons chopped cashewnuts
2 tablespoons raisins
1/2 teaspoon cardamom powder
1/2 teaspoon vanilla essence
To make the filling, warm 2 tablespoons of ghee in a pan over low heat. Toss in grated coconut, nuts and raisins and stir around till the coconut starts to brown lightly. Add the sugar, cardamom powder and essence and mix till sugar has dissolved. Keep the filling aside.
Divide each plantain half into 3, length wise. In a pan, heat two tablespoons ghee.Shallow fry the plantain slices on each side till browned lightly.
When the fried plantain is cool enough to touch, sprinkle over coconut filling over each slice. Roll up the plantain slices and secure with toothpicks.