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Nendran
Pazham chops
Katherine L.
Morse
I adapted this slightly from an Indian cookbook by Julie Sahni.
- Semi ripe Nendran Banana - 2
- Green coriander chutney - 1/2 cup
- Rawa - 1/2 cup
- Cooked and mashed potato paste - 200 gms
- Oil for shallow frying
Peel the banana and cut into 2'' long pieces (1 banana into 3 pieces).
Carefully scoop out the centre of the fruit with a sharp knife to
make it like a tube.
Stuff the centre with the coriander chutney.
Roll out the potato into the strips.
Wrap banana with the potato dough.
Roll them over rawa to coat evenly.
Carefully shallow fry the banana chops in hot oil till golden.
Serve hot as a snack.
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