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Kancha Kadali Bara (Green Plantain Cutlet)
Last year when I was on a quick getaway with school friends, my cousin E volunteered to stay over the weekend. She made this for the kids at home and it was a super-duper hit! This is a super yummy side dish and loaded with tonnes of healthy stuff too. Green plantain is rich in iron and the fresh herbs add a unique flavor to the dish. I have no problem getting my kids to eat (if I don't add the green chillies). It is a staple in our house these days and gets made at least once a week! She says that you can add these baras/cutlets to a spicy tomato based curry to make kofta curry! But my baras get finished off as is and the kofta curry is still on my to-do list.
Ingredients
Last year when I was on a quick getaway with school friends, my cousin E volunteered to stay over the weekend. She made this for the kids at home and it was a super-duper hit! This is a super yummy side dish and loaded with tonnes of healthy stuff too. Green plantain is rich in iron and the fresh herbs add a unique flavor to the dish. I have no problem getting my kids to eat (if I don't add the green chillies). It is a staple in our house these days and gets made at least once a week! She says that you can add these baras/cutlets to a spicy tomato based curry to make kofta curry! But my baras get finished off as is and the kofta curry is still on my to-do list.
Ingredients
- 2 large plantains
- 5-6 large potatoes
- 1 large onion chopped fine
- Green chillies cut into small pieces (optional if making for the kids)
- 1 bunch of coriander leaves
- 1 bunch of mint leaves
- 1/2 inch ginger - grated
- Salt to taste
- 1/2 lemon (optional) or 1 tea spoon amchur powder (optional)
- Oil to pan fry the baras
How To
- Take the skin of the plantain and boil them with the potatoes in a pressure cooker for 1-2 whistles. If you dont want, to take the skin off the plantain before boiling then leave the plantain skin on, boil and then take the skin off.
- Peal the skin of the potatoes and plantain (if you haven't done it earlier). The skin comes off super easy!
- Mash the boiled potatoes and boiled raw plantain well.
- Add the chopped onions, green chillies, grated ginger, chopped mint and coriander leaves.
- Add either the amchur powder or lemon and salt and mix well.
- Make small sized balls once the mixture has cooled down and can be worked with hand.
Shallow fry in low heat in a nonstick skillet with a tea spoon of bara per batch. Once done, flip to the other side and cook again for a few minutes. Enjoy yummy and healthy kancha kadali baras with rice and dal.
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