Step 1
In a bowl, mix the flour along with water and salt to form a thick paste and set side.
Step 2
Heat a tablespoon of ghee in a pan. Add grated coconut along with sugar and cardamom powder.
Step 3
Stir until the sugar melts, turn off the flame and set aside.
Step 4
Peel the plantains and create a deep slit along the length of the plantain but not reaching the other side. Create another slit at about a cm difference at the centre but narrowing and joining at the edges. Remove this piece of the plantain.
Step 5
Fill the coconut mixture into this gap. Use a fork to insert the mix further deep in. You may choose to remove the seeds or retain as is.
Step 6
Seal the opening with the flour paste. Heat ghee in a pan and place the plantain on the pan with the sealed side facing downwards. Rotate all sides till caramelised on all sides.
Step 7
Transfer to a plate and drizzle a lit bit of ghee before serving.
Pre Time
40min
Serves
2
Difficulty
Easy
Pre Time
2hr
Serves
8
Difficulty
Easy
Pre Time
2hr
Serves
6
Difficulty
Hard
Pre Time
1hr 30min
Serves
3
Difficulty
Easy
Pre Time
0hr 25min
Serves
3
Difficulty
Easy
Pre Time
15min
Serves
3
Difficulty
Easy
Pre Time
20min
Serves
1
Difficulty
Easy
Pre Time
30min
Serves
2
Difficulty
Easy
Pre Time
35min
Serves
2
Difficulty
Easy
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