Ingredients
1, For the filling:
6-8 small pieces Salt – 1 tablespoon (for mashing the filling)
1-2 tablespoons oil
2, For the potato filling:
Boiled potatoes - 3-4 (medium sized), finely chopped
Turmeric - 1/4 teaspoon
Red chili powder - 1 teaspoon
Coriander-cumin powder - 1/2 teaspoon
Aamchur powder/lemon juice - 1 teaspoon
Ginger-chili paste - 1 teaspoon
Salt - as per taste
Green coriander – Add sesame seeds or jaggery for garnishing (optional)
3, For the sun-dried oil:
2-3 tablespoons oil Mustard - 1/2 teaspoon
Hing – Chapati
How to make
1. Prepare the plantains:
Grind the top of the plantain and make a slit in the middle. Remove the seeds inside. Apply salt to the plantains and keep them for 20 minutes.
Then wash them with water so that the bitterness is reduced.
2. Make the potato masala:
Mix turmeric, red chili, coriander-cumin seeds, lemon juice, ginger-chili paste and salt in the boiled potatoes.
If desired, add some sesame seeds, a little sugar or gun powder.
3. Fill the plantains with the masala:
Fill the potato mixture in each plantain slit. If necessary, you can tie it with thread.
4. Roasting process:
Heat oil in a pan. Sprinkle mustard and asafoetida in it.
Now arrange the filled plantains and cover and roast on low heat. Turn occasionally so that it cooks on all sides. It will turn nicely brown and crispy in about 15-20 minutes.
Tips:
If you want to use less oil, fry in a non-stick pan.
Keep the heat low while frying so that it cooks well inside.
