How was your first week of 2014? I hope you are enjoying the fresh and sparkling 2014 packed with new dreams and hopes. I hope you are loving life more and smiling more and spending quality time with family. Connecting with old friends and attempting to make new ones. Above all, celebrating everyday life through family, food and creativity.
Before I get in the mode of sharing stir-fry, soups and salads like most others, I thought why not these pan-fried plantain patties. The ever so popular in South Asia, Caribbean, Western Africa and Latin America, plantains are low in fat, cholesterol and sodium. They are full of fiber, potassium and vitamins. If you love alu tikki or “alur chop” as we call in Bangladesh, you will absolutely love the variation of these tikki or chop made with plantains.
I love the addition of subtle shrimp flavor on these patties. If you follow a vegetarian diet, you can omit the shrimp and the plantain tikki will still taste great.
If you have been following this blog for a while, you know I like to make food ahead when I have some downtime. This helps prepare a snack or meal quickly at the end of a workday or on a busy weekend. I have made these plantain chops many times and kept in freezer the same way I do the shami kababs I make. When it’s time to fry, I take the plantain patties out of the freezer and throw them in the hot oil.
- 2 medium plantain
- 1 tablespoon yellow split pea(chana dal)
- ½ lb shrimp
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- ½ teaspoon garam masala
- 2-3 green chili
- Salt, according to taste
- 1 tablespoon lemon juice
- 1 egg
- ¼ cup cilantro, chopped
- ½ cup oil, for frying
- Sautee shrimp in 1 tablespoon oil. Set aside.
- Wash and cut plantains keeping the skin.
- In a pot, cook plantain and split pea in medium heat until plantain and chana dal is tender and all the water is dried up.
- Add ginger paste, garlic paste, garam masala, and salt.
- Mash the cooked shrimp, dal and plantain to make a paste.
- In a bowl, take the paste; add one egg and rest of the ingredients. Mix well.
- Make small, round, flat shaped patties with the paste mixture.
- Heat 2 tablespoon oil in a pan in medium heat.
- Pan fry about 4-5 plantain patties till golden brown on each side.
- Repeat using the remaining oil and patties.
If you follow a vegetarian diet, omit the shrimp. The plantain tikki will still taste great.
You can freeze the plantain patties before frying. When it’s time to fry, take the plantain patties out of the freezer and fry them in the hot oil.
Yes, you saw it correct. Don't throw the skin of the plantain. Use it in the patties.
৮-১০ টি চপ হবে
উপকরন :
২টি মাঝারি কাঁচা কলা
১ টেবিল চামচ বুটের/ছোলার ডাল (চানা ডাল)
১/২ পাউণ্ড চিংড়ি মাছ
১ চা চামচ রসুন বাটা
১ চা চামচ আদা বাটা
১/২ চা চামচ গরম মশলা
২-৩টি কাঁচা মরিচ
লবণ, স্বাদ অনুযায়ী
১ টেবিল চামচ লেবুর রস
১ টি ডিম
১/৪ কাপ ধনে পাতা, কুঁচি কুঁচি করে কাটা
৩/৪ কাপ তেল, ভাজার জন্য
প্রস্তত প্রণালী:
১. চিংড়ি ১ টেবিল চামচ তেলে ভেজে রাখুন।
২. কাঁচা কলা ধুয়ে চোছাঁ সহ কেটে নিন।
৩. কাঁচা কলা ও ছোলার ডাল মাঝারি তাপে সেদ্ধ করে নিন। পানি এমনভাবে দিবেন যেনকলা সেদ্ধ হলে সব পানি শুকিয়ে যায়।
৪. আদা বাটা, রসুন রসুন বাটা, গরম মশলা, এবং লবণ যোগ করুন।
৫. ভাজা চিংড়ি, ডাল ও কাঁচা কলা ভালভাবে ভতার্/পেস্ট করে নিন।
৬. ডিম ও বাকি সব উপাদানগুলোর সাথে ভালোভাবে মেশান।
৭. কলার পেস্ট দিয়ে ছোট, গোলাকার চপ বানিয়ে নিন।
৮. মাঝারি তাপে একটি প্যানে ২ টেবিল চামচ তেল গরম করুন।
৯. ৪-৫ টি চপ হালকা বাদামী করে ভেজে নিন।
১০. অবশিষ্ট তেলে একই ভাবে বাকী চপ ভেজে নিন।
প্রোয়োজনিও কিছু টিপস্ এর জনে্য দয়াকরে আটির্কেল অথবা ইংরেজি রেসিপির নোট সেকশন টা একটু দেখে নেবেন। [/print_this]
such a nice spin to regular kebabs..i like easy transitions from cookies to salads as well 🙂
Thank you, Dixya. I am with you. Hope to see you around again soon.
You use the peel, too? How interesting!
I can’t wait to see how this tastes, Lail.
What’s the sauce you’re serving there?
Yes, the peel too. I had the same reaction when I first heard that plantain peel is edible. I was absolutely uncertain of the taste when I first made the patties with the peel. However, when I tasted it, I couldn’t even tell the peel was in the patties. If you’ve ever tasted the Indian potato patties or “alu tikki”, you’ll love these plantain patties even more.
Thank you for stopping by Colette. The sauce is regular ketchup.
I love your photos!!!!! So pretty and also mouthwatering. Hope you, too, are celebrating with family, friends, food 🙂
Thank you for your kind words, Liz, and thank you for gracing this space with your presence. Yes, I am celebrating life with family, food, attempting to make new friends and reconnecting with the old ones 🙂
Have a fabulous week.
I never ever thought of turning plantain into patties, that’s genius Lail! =D Ah and I agree, this must taste heavenly good with shrimp. yum!
Thank you, Helene. Glad you love them. Thank you for stopping by. Hope to see you again soon.
I will try it for sure.
Tonu – I hope you get to give these a try. Thrilled to see you here. Hope to see you soon again.
I love plantains. Yum!
Me too. Thank you!
I have never cooked with plantains but also follow the “make-ahead to have for later” style of cooking so it’s great to have another recipe to add to that repertoire. Glad these hold up well for later! 🙂
They do hold up just like shami kababs do. I usually have both in my freezer for later 🙂 Hope you are doing great. Thank you for stopping by.
This looks totally delicious. I’m used to fried platanos, but I totally love the idea of seafood and lime and cilantro. Hot or cold 😀
These plantain kababs are great either way – hot or cold. Thank you, Francesca.
Oh wow I’ve never used plantain before it’s hard to get it here in Beijing. You think it can be substituted with say… potato?
Mandy – Yes, you can definitely substitute potatoes for these plantains. Thank you for stopping by. Hope to see you again soon.
This goes straight on my to do list. I am always very tempted to buy plantain but since I don’t know what too cook with it I give up.
Now you have a fabulous recipe on your hand to try plantain, Dani. I hope you get to try them sometimes. Thank you for stopping by.
Lovely recipe. I love plantains and hence I am pinning this
Thank you, Shema for stopping by and pinning. Glad to have you around. Hope to see you again soon.
Wow! This looks and sounds incredible! Will try this for sure.
I do hope you get to try them Asmita. You will not regret it 🙂 Thank you for stopping by.
I am crazy over plantains…They are so versatile. With them, one can make both savory and sweet dishes. By the way, these plantain patties look divine, Lail!
Thank you, Denise. I have never tried sweet dishes with plantains, so I’ll have to try some next. Glad you like them, my friend.
am hungry and am really craving for this.
I hope you get to try the recipe sometimes, Simi. Thank you for stopping by and hope to see you soon again.
Who knew? I love when my blogger friends share unique, innovative recipes…this is something I’ve never seen before! Your patties are beautiful!
Thank you, Liz. Plantains are plenty in Bangladesh and these patties are as delicious as they look 🙂
beautiful and perfectly crusty patties…we just want to dig into them right now,thanks so much for sharing 🙂
Thank you, my friend.
Plantain patties?! I make tostones a lot, but I never thought of making patties with plantains! What a great idea. These look delicious!
Thank you Morgan. The plantain kababs/patties are indeed scrumptious. I hope you’ll give them a try sometimes. Thank you for stopping by and hope to see you again.
Love the recipes, keep up the good work&Ramadan Mubarak
Ramadan Mubarak and thank you for stopping by and your kind words. I am so glad the recipes are helpful. Have a blessed Ramadan.