Ingredients
Method
- Cut each plantain in half and pressure cook or boil until cooked through (approx. 15 minutes or 3 whistles in a pressure cooker).
- Peel the cooked plantains, then mash them in a bowl with buckwheat flour, ground black pepper, finely chopped green chillies, fresh coriander, and rock salt until well combined.
- Form the mixture into flat, round balls, about one and a half inches in diameter.
- Heat the vegetable oil in a non-stick skillet over medium heat. Cook kebabs in batches for 8-10 minutes per side until golden brown and crispy.
- Serve hot with fresh coriander chutney or your favorite dipping sauce.
Notes
- For the crispiest kebabs, ensure the oil is hot enough before adding them, but not smoking. A medium-high heat works best.
- Don't overcrowd the skillet; cook in batches if necessary to allow each kebab to brown evenly and prevent steaming.
- The first time I made these, I didn't mash the plantains enough, leading to a lumpy texture. Make sure to mash them until completely smooth for the best consistency.
- Store any leftover plantain kebabs in an airtight container in the refrigerator for up to 3 days. Reheat them in a dry skillet or air fryer to regain their crispness. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overcrowd the skillet; cook in batches if necessary to allow each kebab to brown evenly and prevent steaming.
- The first time I made these, I didn't mash the plantains enough, leading to a lumpy texture. Make sure to mash them until completely smooth for the best consistency.
- Store any leftover plantain kebabs in an airtight container in the refrigerator for up to 3 days. Reheat them in a dry skillet or air fryer to regain their crispness. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.