{"id":7561,"date":"2021-06-30T11:15:07","date_gmt":"2021-06-30T15:15:07","guid":{"rendered":"http:\/\/www.thasneen.com\/cooking\/?p=7561"},"modified":"2025-03-27T12:52:36","modified_gmt":"2025-03-27T16:52:36","slug":"stuffed-whole-plantain-pazham-nirachathu-malabar-snack-healthy-recipe","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/stuffed-whole-plantain-pazham-nirachathu-malabar-snack-healthy-recipe\/","title":{"rendered":"Stuffed Whole Plantain &#8211; Pazham Nirachathu- Malabar Snack- Healthy Recipe"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-33081\" src=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2021\/06\/Stuffed-Plantain-Kerala-Snack-Recipe.jpg\" alt=\"\" width=\"1000\" height=\"750\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2021\/06\/Stuffed-Plantain-Kerala-Snack-Recipe.jpg 1000w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2021\/06\/Stuffed-Plantain-Kerala-Snack-Recipe-267x200.jpg 267w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2021\/06\/Stuffed-Plantain-Kerala-Snack-Recipe-768x576.jpg 768w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2021\/06\/Stuffed-Plantain-Kerala-Snack-Recipe-80x60.jpg 80w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/p>\n<p style=\"text-align: left;\">I stuffed the whole plantain and pan-fried it, felt so glad to have followed my mom&#8217;s idea&#8230;<\/p>\n<p style=\"text-align: left;\">When I look at vegetables or meat, I ponder for a second if I could stuff something into it. Oh yeah&#8230; I love to make stuffed food. Until now, I&#8217;ve successfully stuffed collard greens, red peppers, zucchini, banana peppers, and whole chicken. If you can create a hollow in the vegetable then you can definitely stuff them with anything you love.<\/p>\n<p style=\"text-align: left;\">A few weeks ago, I had bought plantain without even knowing that I could stuff them. I was thinking of making s<a href=\"http:\/\/www.thasneen.com\/cooking\/kayi-pola-steamed-plantain-cake\/\" target=\"_blank\" rel=\"noopener\">teamed plantain cake<\/a> or <a href=\"http:\/\/www.thasneen.com\/cooking\/sweet-irresistible-plantain-dish\/\" target=\"_blank\" rel=\"noopener\">sweet plantain<\/a> or <a href=\"http:\/\/www.thasneen.com\/cooking\/plantain-fritters-aka-pazham-pori\/\" target=\"_blank\" rel=\"noopener\">plantain fritters<\/a>, I had way too many options. Before starting my cooking, I had a brief food talk with my mom over the phone and I told her that I would be making something with plantain for snack that day. She asked me right away: &#8220;have you tried stuffing plantain and pan-frying it?&#8221; I was like Hmm not really, can I stuff that too? Then she started explaining the preparation methods, at the end of the talk I screamed &#8220;Thanks mom&#8221; and I rushed into my kitchen to stuff the whole plantain.<\/p>\n<p style=\"text-align: left;\">I made the same stuffing that I use to make <a href=\"http:\/\/www.thasneen.com\/cooking\/unnakaya-stuffed-plantain-fry\/\" target=\"_blank\" rel=\"noopener\">Unnakaya or stuffed plantain fry<\/a>. I then pan-fried the stuffed plantain in ghee\/oil. The aroma of the ghee along with the stuffing gave a totally different taste to plantain. It was incredibly easy and delicious. This would make a healthy breakfast or a healthy evening snack for both kids and adults.<\/p>\n<p style=\"text-align: left;\">Not to forget, plantain is packed with all the essential nutrients to keep us healthy and strong. If you haven&#8217;t yet tried plantain, make sure you soon start including it in your diet.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-33082\" src=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2021\/06\/stuffed-plantain-Malabar-snack.jpg\" alt=\"\" width=\"1000\" height=\"750\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2021\/06\/stuffed-plantain-Malabar-snack.jpg 1000w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2021\/06\/stuffed-plantain-Malabar-snack-267x200.jpg 267w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2021\/06\/stuffed-plantain-Malabar-snack-768x576.jpg 768w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2021\/06\/stuffed-plantain-Malabar-snack-80x60.jpg 80w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/p>\n<h3><strong>Cooking Video<\/strong><\/h3>\n<p><iframe loading=\"lazy\" title=\"Easy Stuffed Whole Plantains | Pazham Nirachathu | Malabar Kerala Snack Recipe | Egg Coconut Filling\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/v1bnZ2ataLA?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<p style=\"text-align: left;\"><strong>Stuffed Whole Plantain:<\/strong><\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>Plantain, ripe- 2 or more<\/li>\n<\/ul>\n<p><strong>For making stuffing<\/strong><\/p>\n<ul>\n<li>Ghee- 2 tbsp<\/li>\n<li>Cashew nuts, chopped- 1\/4 cup<\/li>\n<li>Raisins- 1 tbsp<\/li>\n<li>Grated coconut- 1 cup<\/li>\n<li>Sugar- 2 tbsp<\/li>\n<li>Egg, beaten- 1<\/li>\n<li>Cardamom powder- 1\/2 tsp<\/li>\n<li>Dates, chopped- 4 (optional)<\/li>\n<li>For frying: oil-1\/2 cup oil or ghee<\/li>\n<\/ul>\n<p><strong>For making the glue<\/strong><\/p>\n<ul>\n<li>All-purpose flour- 1\/2 cup<\/li>\n<li>Turmeric powder-1\/4 tsp<\/li>\n<li>Water- 1\/4 cup + 2 tbsp to make a thick smooth batter<\/li>\n<\/ul>\n<p><strong>Instruction<\/strong><\/p>\n<ul>\n<li>Use medium ripe plantains for making this, do not use too ripe plantains it will break apart while stuffing.<\/li>\n<li>Peel off the skin.<\/li>\n<li>Using a knife, gently make a shallow slit lengthwise on the plantain, don&#8217;t entirely cut the plantain.<\/li>\n<\/ul>\n<p><strong>How to make the stuffing<\/strong><\/p>\n<ul>\n<li>Place a pan over medium heat, add 2 tbsp ghee, cashew nuts &amp; raisins; saute for a minute.<\/li>\n<li>Add grated coconut and sugar; roast till coconut turns golden in color.<\/li>\n<li>Add cardamom powder to the coconut.<\/li>\n<li>Add eggs to the roasted coconut and scramble the eggs.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-7567\" title=\"stuffing\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/05\/stuffing.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/05\/stuffing.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/05\/stuffing-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/05\/stuffing-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>Add chopped dates (optional), saute for a minute.<\/li>\n<li>Stuffing is ready, allow it to cool down.<\/li>\n<\/ul>\n<p><strong>How to stuff the whole plantain<\/strong><\/p>\n<ul>\n<li>Take about 2 to 3 tbsp of the stuffing and gently stuff it into the plantain.<\/li>\n<li>Using your hands, push the stuffing inside the plantain as much as you can.<\/li>\n<li>In a small bowl, combine all-purpose flour, turmeric powder and water, make it into a thick paste.<\/li>\n<li>By adding turmeric powder, the flour layer will blend well with the plantain.<\/li>\n<li>Apply this paste along the slit and glue the gap, apply some over the top of the sealed plantain too.<\/li>\n<li>Make sure the gap has closed well.<\/li>\n<li>Heat a non-stick pan over medium heat, add oil for pan-frying.<\/li>\n<li>Place the stuffed plantain sealed side down on the oil.<\/li>\n<li>Let the sealed side of the plantain turn golden brown, the slit will be closed tightly now.<\/li>\n<li>Using a flat spatula, carefully flip the plantain and let the other side turn golden brown too.<\/li>\n<li>Flip over a few times &amp; pan fry till all the sides turn golden brown.<\/li>\n<li>Transfer to a plate, half the stuffed plantain.<\/li>\n<li>While serving you can also garnish with the coconut-egg filling.<\/li>\n<li>The filling itself tastes delicious, enjoy that as well.<\/li>\n<li>Serve warm for breakfast or as an evening snack.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<div class=\"easyrecipeWrapper mceNonEditable\">\n<div class=\"easyrecipe mceNonEditable\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"https:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/05\/malabar-snack-recipes-stuffed-plantains.jpg\" \/>\n<div class=\"item ERName\">Stuffed Whole Plantain &#8211; Healthy Snack<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thas<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT5M\">5 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT30M\">30 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT35M\">35 mins<\/time><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">Plantain, ripe- 2 or more<\/li>\n<li class=\"ERSeparator\">[b]For making stuffing[\/b]<\/li>\n<li class=\"ingredient\">Ghee- 2 tbsp<\/li>\n<li class=\"ingredient\">Cashew nuts or Almonds, chopped- 1\/4 cup<\/li>\n<li class=\"ingredient\">Raisins- 1 tbsp<\/li>\n<li class=\"ingredient\">Grated coconut- 1 cup<\/li>\n<li class=\"ingredient\">Sugar- 2 tbsp<\/li>\n<li class=\"ingredient\">Egg, beaten- 1<\/li>\n<li class=\"ingredient\">Cardamom powder- 1\/2 tsp<\/li>\n<li class=\"ingredient\">Dates, chopped- 4 (optional)<\/li>\n<li class=\"ingredient\">For frying: Oil-1\/2 cup oil or ghee<\/li>\n<li class=\"ERSeparator\">[b]For making the glue[\/b]<\/li>\n<li class=\"ingredient\">All-purpose flour- 1\/2 cup<\/li>\n<li class=\"ingredient\">Turmeric powder- 1\/4 tsp<\/li>\n<li class=\"ingredient\">Water- 1\/4 cup + 2 tbsp to make a thick smooth batter<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Use medium ripe plantains for making this, do not use too ripe plantains it will break apart while stuffing.<\/li>\n<li class=\"instruction\">Peel off the skin.<\/li>\n<li class=\"instruction\">Using a knife, gently make a shallow slit lengthwise on the plantain.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]How to make the stuffing[\/b]<\/div>\n<ol>\n<li class=\"instruction\">Place a pan over medium heat, add 2 tbsp ghee, cashew nuts &amp; raisins; saute for a minute.<\/li>\n<li class=\"instruction\">Add grated coconut and sugar; roast till coconut turns golden in color.<\/li>\n<li class=\"instruction\">Add cardamom powder to the coconut.<\/li>\n<li class=\"instruction\">Add eggs to the roasted coconut and scramble the eggs.<\/li>\n<li class=\"instruction\">Add chopped dates (optional), saute for a minute.<\/li>\n<li class=\"instruction\">Stuffing is ready, allow it to cool down.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]How to stuff the whole plantain[\/b]<\/div>\n<ol>\n<li class=\"instruction\">Take about 2 to 3 tbsp of the stuffing and gently stuff it into the slit.<\/li>\n<li class=\"instruction\">Using your hands, push the stuffing inside the plantain as much as you can.<\/li>\n<li class=\"instruction\">In a small bowl, combine all-purpose flour, turmeric powder and water, make it into a thick paste.<\/li>\n<li class=\"instruction\">By adding turmeric powder the flour layer will blend well with the plantain.<\/li>\n<li class=\"instruction\">Apply this paste along the slit and glue the gap, apply some over the top of the sealed plantain too.<\/li>\n<li class=\"instruction\">Make sure the gap has closed well.<\/li>\n<li class=\"instruction\">Heat a non-stick pan over medium heat, add oil for pan-frying.<\/li>\n<li class=\"instruction\">Place the stuffed plantain sealed side down on the oil.<\/li>\n<li class=\"instruction\">Let the sealed side of the plantain turn golden brown, the slit will be closed tightly now.<\/li>\n<li class=\"instruction\">Using a flat spatula, carefully flip the plantain and let the other side turn golden brown too.<\/li>\n<li class=\"instruction\">Flip over a few times &amp; pan fry till all the sides turn golden brown.<\/li>\n<li class=\"instruction\">Transfer to a plate, half the stuffed plantain.<\/li>\n<li class=\"instruction\">While serving you can garnish with the filling.<\/li>\n<li class=\"instruction\">The filling itself tastes delicious, enjoy that as well.<\/li>\n<li class=\"instruction\">Serve warm for breakfast or as an evening snack.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<div class=\"easyrecipeBelow mceNonEditable\"><input class=\"ERInsertLine mceNonEditable\" type=\"button\" value=\"Insert line below\" \/><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>I stuffed the whole plantain and pan-fried it, felt so glad to have followed my mom&#8217;s idea&#8230; When I look at vegetables or meat, I ponder for a second if I could stuff something into it. Oh yeah&#8230; I love to make stuffed food. Until now, I&#8217;ve successfully stuffed collard greens, red peppers, zucchini, banana &hellip; <\/p>\n","protected":false},"author":1,"featured_media":33083,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,87,27,22,500,25,843,84,30],"tags":[1039,993,651],"class_list":["post-7561","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizer","category-breakfast","category-indian-cuisine","category-kerala-cuisine","category-malabar-cuisine","category-plantain","category-ramadan-snacks","category-snacks","category-video","tag-malabar-cuisine","tag-plantain","tag-videos"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/7561","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=7561"}],"version-history":[{"count":2,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/7561\/revisions"}],"predecessor-version":[{"id":33084,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/7561\/revisions\/33084"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/33083"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=7561"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=7561"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=7561"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}