Green plantains make it to our home almost every time we visit our farmer's market.We use them in curries,mash them with spices,stir-fry them,steam and even make chips out of them.....but when we want something different....these tiny plantain and potato balls get relished.J
The recipe involves a few pantry staples and is quite flexible....so use a dash more of this or a pinch of your favorite herbs/spices and customize it for an enjoyable snack time.J
Makes : 24 bite-sized plantain-potato balls
Ingredients Required :
⁕2 medium green (unripe) plantains (kacha kela) cooked,peeled and mashed well (see process)
⁕2 medium potatoes cooked,peeled and mashed well
⁕1 teaspoon black peppercorns (sabut kali mirch) coarsely powdered
⁕2 tablespoons freshly squeezed lemon juice
⁕2 tablespoons tomato ketchup
⁕1/2 teaspoon baking soda
⁕1 tablespoon finely chopped fresh mint leaves (pudina)
⁕5 tablespoons chickpea flour (besan)
⁕2-3 tablespoons rice flour (chawal ka atta)
⁕1 teaspoon soy sauce
⁕Salt to taste
⁕Oil for deep frying
Process : For cooking plantains and potatoes easily....we cut them into equal sized chunks (skin on) and pressure cook them.When cool peel their skins off and mash them well.
Place mashed green plantains and potatoes in a bowl.Add ketchup,soy sauce,chopped mint,baking soda and pepper powder.Spoon to mix till all ingredients mix well.
Next add chickpea flour,rice flour and salt to taste.Mix well till we get a pasty,roughly formed dough....the consistency remains slightly sticky but must not be watery at all.
Next,brush some oil into your palms...take a small scoop of this dough and form into a patty.Repeat for remaining dough...this gave us 24 bite sized patties.Let these shaped patties rest for 10 minutes before frying them.
For frying them...heat oil in a wok (enough to cover the patties).Drop small piece of dough into oil.If it starts sizzling as soon as it is dropped..the oil is ready.Turn heat to medium and add a small batch of shaped patties into oil.Take care not to over crowd wok and work in small batches.Let patties fry over medium-high heat.When their sides turn a few shades brown...use a slotted spoon and gently turn their sides to evenly cook them.Drain them out when they turn a rich golden brown on all sides. Repeat for rest batches and turn off heat.These crisp patties taste great with Mint,Garlic & Yoghurt Dip.
till a rich golden-brown on all sides
A From The Blogger’s Keyboard
ü Cook plantains and potatoes till thoroughly soft.Cool,peel and mash them smooth for lump-free patties.
ü Add enough chickpea flour and rice flour to get a pasty,roughly formed dough which is sticky but not watery.
ü We add rice flour for extra crispness.The amount of flours used may vary according to need.You may require a little more/less for the right consistency of dough.
ü Oiling your palms prevents dough from sticking while you form them into patties.Let patties rest for 10 minutes before frying them in oil.
ü Check for right hotness of oil before frying patties.If too hot…patties tend to burn before getting cooked and if less hot they tend to get soggy.
ü Control heat and fry patties till cooked and golden brown on all sides.
ü Use a slotted spoon to turn patties and drain them out of oil.
Happy Cooking & Have A Joyous Day!!! J
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