It’s crunchy on the outside, soft and sweet on the inside, and utterly irresistible…
If you were to ask me what my all-time favourite Kerala snack is, there would be no hesitation in my answer: it’s Unnakaya. This iconic snack is a staple in my family and holds a special place in the hearts of many, especially in the Malabar region. It’s simple to make yet absolutely delish.
Plantains are abundant year-round in my home state of Kerala, and that’s why they feature in so many delicious snacks. Unnakaya is one such gem, where mashed plantains are lovingly stuffed with a sweet coconut filling, which, on its own, is absolutely delectable.
But the magic happens when it’s fried crisp and golden on the outside, while the inside remains soft, warm, and full of sweet coconut goodness.
It’s the perfect balance of textures and flavours, making it a snack you’ll want to savour again and again. Enjoy!
Unnakaya Cooking video
Unnakaya or Stuffed Plantain Fry
Ingredients:
- Plantain- 2 ( try to get the right plantain for making this, not too ripe and not too raw)
For making the filling
- Grated coconut- 1 cup
- Cashew nuts, chopped- 2 tbsp
- Raisins- 1 tbsp
- Egg, beaten- 1 (optional)
- Sugar-2 tbsp
- Cardamom powder -1/4 tsp
- Ghee-3 tbsp
Instruction
How to make the filling:
- Place a non-stick pan over medium-heat, add 2 tbsp ghee, add the grated coconut and the sugar, roast till the coconut turns golden in color.
- Crack an egg into a bowl, beat with a fork or whisk.
- Add the egg to the coconut, scramble it.
- Adding egg is optional.
- Add cashew nuts and raisins and stir-fry everything.
- Add ground cardamom, and combine well, stir fry for a minute.
- Stuffing is ready, allow it to cool down.
For making this, the plantain should not be too ripe or too raw, it should be somewhat in between.
- Steam cook the plantains with the skin in an Instant Pot for 2 minutes or in a steam cooker.
- After it has steam-cooked, remove the plantains from the steamer and let cool down.
- Peel off the skin, cut the plantain into two halves, and remove the black seeds from it.
- Mash the plantain using your clean hand or a potato masher or with a wooden spoon without any lumps.
- If there are tiny lumps, you can also mash them in a food processor.
- Make it into a soft dough and make medium-sized balls out of the dough.
- If the dough is mushy, add 1 to 2 tablespoons of rice flour to make it slightly firm (don’t make it too hard), the end result should be a soft dough.
- Grease the palm of your hands with ghee, and flatten the dough like a patty.
- Place 1 tbsp of stuffing on the plantain dough, the dough is very soft so it’s very easy to glue the edges & make it into an oval shape.
- Or use water to paste the ends.
- Place a frying pan over medium heat, add oil for frying & let the oil turn hot.
- Place the stuffed plantains in oil & deep fry till golden brown in color. Transfer to a plate.
- Enjoy this delicious unnakaya or stuffed plantains along with the sweet coconut-egg filling in it.
- The filling by itself tastes delicious, any leftover filling can be topped over the unnakaya. .
Tips:
- For hardcore veggies: You could make the stuffing without the eggs, it tastes yummy.
- Plantains- 2 ( try to get the right plantain, not too ripe and not too raw)
- Grated coconut- 1 cup
- Cashew nuts or almonds, chopped- 2 tbsp
- Raisins- 1 tbsp
- Egg, beaten-1
- Sugar-2 tbsp
- Cardamom powder-1/4 tsp
- Ghee or butter-3 tbsp
- Place a non-stick pan over medium heat, add 2 tbsp ghee, add the grated coconut and the sugar, roast till the coconut turns golden in color.
- Crack an egg into a bowl, beat with a fork or whisk.
- Add the egg to the coconut, scramble it.
- Adding egg is optional.
- Add cashew nuts and raisins, stir fry for 2 minutes.
- Add cardamom powder, combine well.
- Stuffing is ready, allow it to cool down.
- For making this, plantains should not be too ripe nor too raw, should be some what in between.
- Steam cook the plantains in an Instant pot pressure cooker for 2 minutes or in a steam cooker.
- After it's steam cooked, remove the plantains from the steamer and let cool down.
- Peel off the skin, cut the plantain into two halves and remove the black seeds from the center.
- Mash the plantain using your clean hand or a potato masher or with a wooden spoon without any lumps.
- If there are any lumps, you can also mash in a food processor.
- Make into a soft dough and make medium-sized balls out of the dough.
- If the dough is too smooth, add 2 tablespoons of rice flour to make it slightly firm, the end result should be a soft dough.
- Grease the palm of your hands with ghee, fatten the plantain dough ball like a patty.
- Place 1 tbsp of stuffing on the plantain dough, the dough is very soft so it's easy to glue the edges and make into an oval shape.
- Place a frying pan over medium heat, add oil for frying & let oil turn hot.
- Place the stuffed plantains in oil & deep fry till golden brown in color.
- Transfer to a plate.
- Enjoy this delicious Unnakaya or stuffed plantains along with the sweet coconut-egg filling in it.
- The filling by itself tastes delicious, any leftover filling can be topped over the Unnakaya.
