Surekha's Cookhouse

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Raw Plantain Roast (or) Vazhakkai Varruval

Make the tasteless raw plantain to an flavorful and crispy fry in just few minutes, which everyone will enjoy. These can be made just to satisfy your spicy craving on cold days.

Prep time: 5 minutes
Cooking time: 15 minutes
Serves: 2

There are days where I feel ambitious to try new things, out of which many goes to bin and few end up hits. This is one of those concoction I made which ended up a hit in my home. I'm a crazy food combination explorer and I should definitely thank my husband for being the 'mouse' and for being the politest critic that the world could ever see.

Raw plantain or Vazhakkai is one of the vegetables that brings back the Indian feel in Sweden. Those hot and crispy bajis as a rainy day snacks, to a much loved pan fried plantain as a side for sambar/ curd rice. There are many dishes which can be made from raw plantain and will share all soon… I have tried many different recipes from the web too which are good. But the spice blend I have used here is unique. The sweet fennel and the spicy chilies gives the best of both worlds.

Today is my LO's bday and the first thing im doing is sharing a recipe :)Hope you guys would give it a try and enjoy. Share your experience please.

Ingredients Required:

Raw Plantain/ Vazhakkai 1
Chili powder 1-2 tsp
Turmeric 1 tsp
Asafoetida/Hing pinch
Ginger garlic paste 1/2 tsp
Pepper corns 1 tsp
Fennel seeds 1 tsp
Coriander seeds 1 tsp
Salt as needed


1. First things first, let's make the powder. In a pestle and motor add peppercorns, fennel seeds, coriander seeds and crush them into a coarse powder.

2. Now peel the skin off the plantain/vazhakkai and wash them well.

3. Cut the plantain/vazhakkai to thin roundels.

4. In a large plate spread these cut plantains/ vazhakkai and sprinkle the chili powder, turmeric, Asafoetida, ginger garlic paste, salt, the prepared powder and mix all the ingredients until well coated.

5. Allow the plantains to marinate for 10 minutes.

6. In a hot pan add oil and roast these in batches, until they turn golden.

7. Drain the excess oil using a tissue and serve hot.


Apply oil to your palm before peeling the plantains to avoid stickiness.

This recipe is viewed 486 times
Posted by Surekha on Jan. 27, 2018, 9:30 a.m.

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