raw plantain
Also known as: green plantain, cooking banana, kacha kela, vazhakkai, pachakkaya, balbisiana, unripe plantain
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Also known as: green plantain, cooking banana, kacha kela, vazhakkai, pachakkaya, balbisiana, unripe plantain
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A classic Kerala Sadya dish, Kalan is a thick, tangy curry made with yam, raw plantain, and coconut, simmered in a yogurt base. Its unique sour and mildly spicy flavor is truly unforgettable.
A classic Chettinad delicacy, these vegetarian 'meatballs' are made from raw plantain, coconut, and a fragrant blend of freshly ground spices. Crispy on the outside and tender on the inside, they make for an unforgettable appetizer or side dish.
Crispy, golden fritters made from raw plantain slices dipped in a spiced chickpea flour batter. This classic South Indian tea-time snack is incredibly addictive and perfect for a rainy day.
A classic Kerala Sadya dish featuring tender yam and raw plantain in a thick, tangy yogurt and coconut gravy. This traditional curry is a beautiful balance of sour, spicy, and savory flavors.
At room temperature, green plantains last about 5-7 days before they start to ripen and turn yellow. Once fully ripe (black skin), they should be used immediately or refrigerated for another 2-3 days.
While not toxic, raw green plantains are very high in starch, bitter, and difficult to digest. They are almost always consumed cooked (boiled, fried, or roasted).
Look for plantains that are firm to the touch and have a deep green color without many bruises or soft spots if you want them for savory dishes.
Green bananas are the closest substitute, though they are smaller and slightly less starchy. For some cooked dishes, starchy potatoes or yuca (cassava) can work.
Yes. Peel them, cut into desired shapes (slices or chunks), and freeze in an airtight bag for up to 3 months. You can cook them directly from frozen.
Turning black is a natural part of the ripening process. As the starch converts to sugar, the skin darkens. Black plantains are very sweet and used for desserts or sweet fried sides.
Yes, plantains are naturally gluten-free and are often used as a flour substitute in gluten-free and paleo baking.
Cut off both ends, score the skin lengthwise with a knife in 3-4 places (being careful not to cut the flesh), and then pry the skin off with your fingers or a spoon.
raw plantain is a versatile ingredient found in cuisines around the world. With 122 calories per 100g and 1.3 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the other category with complete nutrition information.
View all other →Discover 5 recipes featuring raw plantain with step-by-step instructions.
Browse recipes →Common dishes include Tostones (twice-fried slices), Mofongo, plantain chips, and various Indian curries like Vazhakkai Mezhukkupuratti.
