Unnakaya (stuffed plantain fry)

(A special Malabar delicacy made with ripe plantain)

Most of the Malabar snacks and desserts are made with plantain,egg and coconut,here is another delicious snack made with plantain. Unnakaya is a spindle shaped sweet snack,very common and popular in Malabar.It is my all time favorite snack and very easy to prepare.The mild crunchy on out side and softness of banana inside with a sweet coconut filling and some crunchy and sweet bites of cashew and raisins makes this snack absolutely delicious.

Unnakaya is a special and authentic Malabar Mophla snack,the main ingredient of this snack is steamed and mashed plantain.The steamed and mashed plantain become the dough which is rolled and flattened in to patties and these patties are stuffed with sweetened cardamom flavored coconut,raisins and cashew nuts,then rolled in to the shape of a spindle with oiled palm.the stuffed dough is then deep fried in to coconut oil(Wikipedia).

there are different types of filling.you can make unnakaya with or with out egg.i like coconut filling with out egg.(egg filling:-__mix 3 egg with sugar.beat well(do not over beat).heat ghee in a pan.add egg mixture.stir well until it become the consistency of scrambled egg.remove from fire.mix with fried cashew,raisins and cardamom powder.fill it in to the dough.deep fry).use ripe banana for making unnakaya,the too ripe banana may make a mess.mash banana with your hand.if you grind ,it will be sticky and very difficult to roll the dough.so lets enjoy this delicious Malabar snack…..

Print Recipe

Unnakaya (stuffed plantain fry)

(A special Malabar delicacy made with ripe plantain) Most of the Malabar snacks and desserts are made with plantain,egg and coconut,here is another delicious snack made with plantain. Unnakaya is a spindle shaped sweet snack,very common and popular in Malabar.It is my all time favorite snack and ver

Course

Snack

Cuisine

South Indian

Cook Time

30 minutes

Servings

serving

Ingredients

• 4 nos ripe plaintain (ethaka/nenthrapazham)
• coconut coconut coconut grated 1/2 of a
• handful cashew roasted
• handful raisins roasted
• 2 pinchs cardamom powder
• 3 tablespoons sugar
• 2 1/2 teaspoons ghee
• oil

Course Snack Cuisine South Indian Cook Time 30 minutes Servings serving Ingredients 4 nos ripe plaintain (ethaka/nenthrapazham) coconut coconut coconut grated 1/2 of a handful cashew roasted handful raisins roasted 2 pinchs cardamom powder 3 tablespoons sugar 2 1/2 teaspoons ghee oil

Instructions

1. steam or boil banana until the peel separates slightly.
2. remove from steamer and keep aside for few minutes(let it become cool,not completely cool.you can't make fine dough with cooled banana)
3. remove peel and mash medium hot banana with your hand to get a lump free smooth dough(if you can't tolerate heat use a masher,please do not grind).keep aside.
4. heat ghee in a pan,add grated coconut and sugar.stir in a medium flame until sugar melts completely.
5. add cardamom powder,cashew nuts and raisins.mix well.switch off stove and transfer to a bowl.(some areas people frying the coconut until it become golden brown.you can try that also.)

   
6. then oil your palm.knead the banana dough and make small lemon size balls.

   
7. Flatten the ball by using other hand and fill it with 2-3 teaspoon coconut mix.

   
8. now roll it with your hands and shape like cotton buds(spindle shape)
9. repeat same with all the remaining dough.
10. heat oil and deep fry until it become golden brown.

    
11. serve with tea or coffee or use it as a dessert.