Unnakkaya / Unnakkai / Stuffed Plantain Fry
Ingredients (Makes 7)
1. Ethapazham / ripe plantain (do not use over-ripe plantain) – 3 medium-large
2. Ghee – 2 tbsp
3. Grated coconut – 3/4 cup
Sugar – 3 tbsp
Salt – A tiny pinch
Egg – 1, beaten (Optional)
Cashews – 2 tbsp, chopped
Raisins – 2 tbsp
Cardamom powder – 1 pinch
4. Oil – To deep-fry
1. Heat 2 tbsp ghee in a pan and fry raisins until plump. Remove to a plate. Next fry cashews and remove to a plate. In the remaining ghee, add grated coconut and sugar. Saute for two minutes. Add beaten egg (if using) and cook for a minute or two. Finally add fried cashews, raisins, cardamom powder and mix well. Set aside.
2. Wash and cut the plantain into 2 – 3 pieces. Steam cook them for 8 – 10 minutes or until done (do not overcook). Peel off their skin and mash well (remove the black seeds inside) into a smooth dough without any lumps. If the consistency of the mashed plantain is very smooth/loose, refrigerate for some time or add little rice powder. Grease your palms with ghee, shape into medium balls and flatten using your palms. Fill them with around 1.5 tbsp coconut filling and shape into unnakkaya (egg-like shape).
3. Deep-fry in 2 batches at medium-high heat for 4 – 5 minutes or until browned on all sides. Drain on to a tissue paper. Serve warm or at room temperature.