Golden Plantains (Kelyache Kaap)

Kelyache kaapHere’s a dish straight out of my mom’s kitchen.

On hurried nights, she would sometimes put it together using either plantains or potatoes, capitalizing on the natural, starchy deliciousness of these vegetables to make a perfectly sumptuous side-dish in very little time.

Kelyache Kaap are not too unlike that delicious Mexican dish, fried plantains, except that we add some typically Indian spices to our version: turmeric and red chilli powder. But the basic ingredients and technique are the same: plantains fried to deep, delicious, golden goodness on a skillet with a little bit of oil.

When I shop for vegetables I tend to get excited and buy more than I can possibly cook in the short term, which means I leave them sitting around until I can find the time to get to them. So for me one of the best things about this dish is that I can make it with a plantain at almost any stage of ripeness, except, of course, when it is over-ripe. This time the plantains were just beginning to turn yellow and when I tasted a piece as I chopped it up, it was just mildly sweet and still very starchy. Perfect.

One more thing– plantains are great for those looking to eat healthy, loaded as they are with fiber, vitamins and tons of potassium. Here’s a vegetable your body will thank you for eating.

So here it is, an easy worknight recipe to cook and savor after those tough workdays. Enjoy!
Fried plantains
Golden Plantains (Kelyache Kaap)

Ingredients:

2 medium plantains (you can use green or moderately ripe plantains, but be sure they are still quite firm). Cut each plantain in half, then make a lengthwise cut along one side just through the skin. Peel off the skin. Cut the plantain lengthwise into 1/4-inch-thick slices.

1/2 tsp turmeric powder

1/2 tsp red chilli powder

1/3 cup rava (cream of wheat, sooji, farina)

Salt to taste

1 tbsp canola or other vegetable oil

In a cast-iron or non-stick skillet, heat the oil.

Meanwhile, toss the plantain slices with the turmeric and chilli powders and salt.

Place the rava in a plate and dredge each plantain slice in the rave, making sure both sides are well-coated.

Place in the hot oil, making sure you do not overcrowd the pan.

Fry each side until golden, about 2-3  minutes on medium-high heat.

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

Comments

  1. Divya Kudua says

    A newer way to fry plaintains:).I make a Kerala style fritter called Pazham pori which is almost similar to this except that I add a pinch of sugar and skip the chilly powder!!

  2. Sharmila says

    Am sure that rava gives a good crisp coat to it. I have eaten something like this once … but I think they used ripe plantains. Looks perfect Vaishali! :-)

  3. Anonymous says

    Lovely pic and great recipe. Will definitely try this soon. Thanks for the tip with Cauliflower subzi. I tried your Velvety Carrot-Celery-Potato Soup for dinner last night. I loved it.Thanks for the recipe :)

    Anuu

  4. Gita says

    I too made plantain curry for lunch today..your mom’s dish sounds so good Vaisali…the plantains look so crispy with the sooji on top…I think I can even have this as an evening snack :)

  5. Shreya says

    Hi Vaishali, I love plantains too! But never heard of this before. Such a simple recipe too:-) Thanks for sharing, looks so yummy, will be trying this soon.

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