Green and fried

November 20, 2012 12:00 am | Updated 05:07 am IST

Plantain is the common name for herbaceous plants of the genus Musa. The fruit they produce is generally used for cooking, in contrast to the soft, sweet banana. There is no formal botanical distinction between bananas and plantains, and the use of either term is based purely on how the fruits are consumed.

is a staple food in the tropical regions of the world. It is the tenth most important staple that feeds the world. Plantains are cooked by steaming, boiling or frying.

Plantain has more calories, weight for weight, than banana. Hundred gm of plantain has 122 calories, while a similar quantity of banana has only 89 calories. Also, it is a reliable source of starch and energy; it can ensure food security for millions of households, world-wide.

Now, for a recipe.

Plantain Fritters


Plantain: 1

Gram flour: 2 tablespoons

Refined flour: 2 tablespoons

Dry mango powder: quarter teaspoon

Red chilli powder: 1 teaspoon

Asafoetida: a pinch

Salt: to taste

Oil: for frying


In a bowl prepare a batter using the gram flour, refined flour, salt, asafoetida, dry mango powder and chili powder.

Cut the sides of the raw banana and peel the skin.

Make thin slices of it.

Heat oil for frying.

Dip the sliced plantain in the batter and deep fry.


Executive Chef, Vivanta by Taj-Fisherman’s Cove, Chennai

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