This two minute, sweet and tangy snack, like many other dishes of the Kerala cuisine, is something you will love or hate. There is no in between. I like it best when served right off the frying pan. That doesn’t mean you can’t eat it cold. You can, and it tastes great. Only that it tastes distinctly different from when it is hot. I also like it better, when really ripe plantains are used.
3 plantains /ethakka/ nenthra pazham – nicely ripened
11/2 cup all purpose flour
2 – 3 tsp (based on how sweet you like it, I prefer it on the sweeter side)
1/2 tsp crushed cumin seeds /Jeera
1/4 tsp crushed cardamom seeds
pinch of salt (to taste)
Refined vegetable oil for deep frying