Plantain Falafel
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Falafel is a middle eastern recipe. It is a deep-fried ball made from chick peas. I used cooking plantain instead of chickpeas. This recipe was started as a mistake. I was about to make vaazhakaai podimas. When I pressure cooked it, it was over cooked. So I neither want to continue with the same recipe nor want to waste it. I want to make something different out of it. And the outcome was plantain falafel. Once I have heard my brother saying about falafel. It was in this way, the plantain falafel was made at home.
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Ingredients
- 2 Plantain
- 2 tbsp Besan flour
- 2 tbsp Rice flour
- 2 teaspoon Garam masala optional
- 2 teaspoon Red chili powder
- 1/2 cup Sooji to coat the balls
- Salt to taste
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Instructions
- Cut the plantain into half and pressure cook it.
- Now remove the skin and mash it well in a bowl.
- Add besan flour, rice flour, red chili powder, salt, garam masala powder into it.
- Mix all the ingredients together with a ladle.
- Now make the mixture into small balls about the size of a ping-pong ball and place it on a plate.
- Coat it with sooji and keep aside.
- In a pan add cooking oil and turn on the stove.
- Deep fry the balls in medium flame until they turn golden brown
- Serve it hot with ketchup or tomato sauce.
Notes
- You can also add cilantro, cumin seeds along with this.
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Recipe Nutrition
Calories: 439 kcal | Carbohydrates: 100 g | Protein: 10 g | Fat: 2 g | Saturated Fat: 0.2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 0.3 g | Sodium: 47 mg | Potassium: 1058 mg | Fiber: 7 g | Sugar: 32 g | Vitamin A: 2619 IU | Vitamin C: 33 mg | Calcium: 23 mg | Iron: 4 mg
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