Pazham Nirachathu

Pazham Nirachathu

Ingredients

1. Ethapazham / ripe plantain (avoid using over-ripe plantain) – 3 medium

2. Ghee – 2 – 3 tsp

3. Grated coconut – 3/4 cup

Sugar – 2 tbsp

Cashews – 2 tbsp, chopped

Raisins – 2 tbsp

Cardamom powder – 1 pinch

4. Oil / ghee – 2 tbsp or as needed to shallow fry

5. All purpose flour – 1/4 cup

Salt – 1 pinch

Water – As required to make a thick batter

Method

1. Heat 2 – 3 tsp ghee in a pan over medium heat. Add cashews and raisins and fry until cashews turn golden. Add grated coconut and sugar. Stir for  1 – 2 minutes. Add cardamom powder and mix well. Switch off. Set aside.

2. Peel the plantain and make a deep slit lengthwise. Remove the black seeds inside. (If it’s difficult to remove, then just leave it there.

3. Take about 3 tbsp of the coconut stuffing and gently fill it into the slit made in the plantain. Push the stuffing inside the plantain as much as you can.
4. In a small bowl combine all-purpose flour, salt and enough add water to make a thick batter. Seal the stuffed part of the plantain with this maida batter.

5. Heat 2 tbsp oil/ghee in a pan over medium-low flame. Place the plantain carefully (stuffed part facing downwards). Shallow fry till done and golden in color (you can deep fry instead). Carefully flip the sides in between. Drain them on a kitchen towel. Serve with tea / coffee.

Pazham Nirachathu

 

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Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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About Maya

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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