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Sify Home > Food > Nonvegrecipes > Category > Snacks > Palazthappam
Palazthappam
By : Hazeena Seyad
Category : Meat, Snacks, Kerala
Servings : 5
Time Taken : 45-60 mins
Rating :
Method

Palazthappam is a similar dish to that of the malabari dish unnakkai . But here we stuff it with keema filling . Unnakkais are stuffed with coconut and dry fruits . This recipe exists only in the Coimbatore , Palghat region among the ravuthar Muslim community . The sweet tanginess with the spicy meat filling is so heavenly . I bet no one can stop with one .

  1. steam the plantains and cook till they slit . Do not over cook . Cool and remove the black pith . Mash the plantains with out water in a mixer to get a tight dough .
  2. Set aside . Pressure cook the minced meat with salt to taste , ginger paste and garam masala powder till cooked .
  3. Boil the minced meat till all the moisture has evaporated and set aside .
  4. Heat 2 tablespoons of oil in a non stick kadai . Fry the onions to brown . Add green chillies , cooked minced meat , coriander leaves and salt to taste . Sauté for 5 minutes to get a dry minced meat mixture .
  5. How to proceed ; make lime sized balls with the plantain dough . Flatten each ball into round shaped circles . ( like poories , my mother used the poorie press keeping the plaintain ball inbetween two greased plastic sheets , this was so much easier than doing by hands ) place 1 1/2 tablespoons of minced meat mixture in the Center of flattened plantain circle .
  6. Close the circle from one side to get a semi circle shaped palazthappam . Fold and press the edges gently to close the palazthappams . Do the same with the remaining plaintain dough and stuffing mixture .
  7. Heat oil ( coconut oil adds more taste ) to deep fry . Drop the palazthappam s one at a time into hot oil and fry to golden brown colour and a bit crisp .
  8. Drain and serve as it is . Yummy sweet , sour , tangy , hot palazthappams are ready to be eaten .
  9. Notes: The plantain should 3/4 ripe and 1/4 raw .
Ingredients:
500 gm Kerala plantain ( ripeness is very important , as too ripe ones will become watery and hard to shape . Not to ripe ones will be hard to shape and not sweet enough )
salt to taste
Coconut oil or vegetable oil to deep fry

Ingredients for stuffing:

1/4 kg minced meat ( mutton only )
8 onions chopped finely
6 green chillies chopped finely
1/2 coriander leaves bunch chopped finely
1/4 tsp ginger paste
1/4 tsp garam masala powder
salt to taste
2 tbsp coconut oil

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