Preparation Time : 30 minutes
Cooking Time : 20 minutes
Serving : 4 members
Description
Palazthappam . An authentic ravuthar dish very own to the Palghat , Coimbatore region people . As we people are from Tamil Nadu , Kerala border Region . Our food , Language , habits , customs and every thing is a mix of both the states. This dish is very similar to the unnakai made in Kerala by the malabar region people. Only difference is the stuffing. We use minced meat stuffing or aval (poha) stuffing and they use dates , nuts and coconut. A few days before my moms cousin sister sabeena Shaikh (jabi Akka) messaged me the recipe with the picture of palazthappam. Only then did i get reminded about this dish. As i was in moms place asked her to make some.So picture and recipe courtesy my mom.(poor thing she was sick and made it just for me) a very tricky dish, even till date i end up making a mess at times.
Ingredients for Cover
Ingredients | Quantity |
|---|---|
| Kerala plantain | 500 gm ( ripeness is very important , as too ripe ones will become watery and hard to shape . Not to ripe ones will be hard to shape and not sweet enough ) |
| salt | to taste |
| Coconut oil or vegetable oil | to deep fry |
Ingredients for Stuffing
Ingredients | Quantity |
|---|---|
| minced meat ( mutton only ) | 1/4 kg |
| onions | 8 chopped finely |
| green chillies | 6 chopped finely |
| coriander leaves | 1/2 bunch chopped finely |
| ginger paste | 1/4 teaspoon |
| garam masala powder | 1/4 teaspoon |
| salt | to taste |
| coconut oil | 2 tablespoons |
Method
- Steam the plantains and cook till they slit . Do not over cook . Cool and remove the black pith .
- Mash the plantains with out water in a mixer to get a tight dough . Set aside . Pressure cook the minced meat with salt to taste , ginger paste and garam masala powder till cooked .
- Boil the minced meat till all the moisture has evaporated and set aside . Heat 2 tablespoons of oil in a non stick kadai .
- Fry the onions to brown . Add green chillies , cooked minced meat , coriander leaves and salt to taste .
- Saute for 5 minutes to get a dry minced meat mixture .
How to Proceed
- Make lime sized balls with the plantain dough . Flatten each ball into round shaped circles . ( like poories , my mother used the poorie press keeping the plaintain ball inbetween two greased plastic sheets , this was so much easier than doing by hands ) place 1 1/2 tablespoons of minced meat mixture in the Center of flattened plantain circle .
- Close the circle from one side to get a semi circle shaped palazthappam . Fold and press the edges gently to close the palazthappams .
- Do the same with the remaining plaintain dough and stuffing mixture . Heat oil ( coconut oil adds more taste ) to deep fry .
- Drop the palazthappam s one at a time into hot oil and fry to golden brown colour and a bit crisp . Drain and serve as it is .
- Yummy sweet , sour , tangy , hot palazthappams are ready to be eaten .
