Tuesday, 28 August 2012

"Nandrabale Bajo" in Konkani or Nendran Plantain Fritters

Banana is among the most important fruits of the world. The "Nendran" or "Nendrabale" variety of plantain tends to be firmer and lower in sugar content than "dessert" bananas. Bananas are almost always eaten raw, while plantains tend to be cooked or otherwise processed, and are used either when green or unripe.This unusual and considered very rare banana, also called Nendran” in India.
Plantains are a staple food in the tropical regions of the world, the tenth most important staple that feeds the world. Plantains are treated in much the same way as potatoes and with a similar neutral flavour and texture when the unripe fruit is cooked by steaming, boiling or frying. 
It is cultivated all over South India but mainly in the state of Kerala.
However, its easily available in most super markets in India and in Asian shops across the globe.
The very famous Kerala chips are made from these unripe Nendran.
Here is a Konkani snack made from ripe Nendran plantains, its easy to make and can be made in jiffy, and is yummy to taste!
Makes 25-30
Nendran plantain - 2

Gram flour - 1/2 cup
Water - 1/2 cup
Hing or Asafoetida - 1 tsp
Salt - 1 tsp

Oil For frying

Wash the plantains well.

Peel and slice each one into 10-15 slices. 

Now make a batter of gram flour, water, salt and hing and keep aside.

Frying process:
Take a heavy bottomed deep frying pan, add oil, keep on medium heat, dip the plantain slices in the batter and deep fry till golden.
Serve hot as a tea time snack or even as an entree or starter to a meal.

Google+ Followers

Search my blog