Unnakaya (Fried Stuffed Plantains)

Recipe No: 213
My Mother used to make these  whenever there are ripe Plantains in my house  and is a very good way to use them. Even though she never used any names for this dish, I found that it is Unnakaya, something that is very usual in Malabar cuisine.

Ingredients                                       Makes 8 big

• Ripe sweet Plantains…….…..3
• Oil for frying

To make the Filling

• Ghee……………………………....1 Tablespoon
• Cashew pieces………………….2 Tablespoons
• Raisins……………………………1 Tablespoon
• Grated Coconut……………….3/4 Cup
• Sugar……………………………..3 Tablespoons
• Cardamom Powder………….1/2 Teaspoon

Method of Preparation
To make the Filling

1. Heat Ghee in a pan on medium heat and fry the Cashew pieces till it starts to brown along the edges.
2. Add the Raisins and let it plump up before adding the Coconut and Sugar.
3. Let the Sugar melt and the mixture dries up slightly. Don’t let the Coconut change its color.
4. Off the heat and add the Cardamom Powder. Keep it aside till ready to be used.

To make and fry Unnakaya

1. Steam the Plantains until soft. Let it cool down.
2. Cut it through the middle and remove the seeds and veins from the middle.
3. Mash the Plantains really good and divide it into 8 equal portions.
4. Apply a light coating of Ghee on your palm and press a portion to make it flat.

5. Place 1/8th of the filling in the middle and cover it with the Plantain mixture as shown in the picture.
6. Shape it and keep it aside till ready to be fried. Repeat this process with all the other portions.
7. Heat at least an inch of Oil in a pan on high heat and fry the stuffed Plantain till golden brown all around.
8. Once done, move it onto a  kitchen tissue to get rid of the excess Oil and serve hot.

Notes:

• While steaming the Plantains don’t let it come in touch with Water, or it will absorb a lot of Water which makes it difficult for shaping. Also it will absorb a lot of Oil while frying if there is moisture in the Plantain mixture.
• I love to Cook the Plantains in a pressure cooker by placing it on an Idli rack (I actually use 2 so that they will be above the Water) for 1 whistle. 
• This is a very good way to use the leftover steamed Plantains. The longer it stays after cooking, the more it looses Water which is good for Unnakaya.
• You can increase or decrease the amount of Sugar in the filling depending on the sweetness of the Plantains.

 




Make it, enjoy the deliciousness and 
serve it to your family with love…