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Crispy, spiced slices of raw plantain shallow-fried to perfection. This simple South Indian side dish is a fantastic accompaniment to sambar rice or rasam, offering a delightful crunch and savory flavor.
Prepare the Plantains
Parboil the Slices
Prepare the Masala Paste
Crispy, spiced slices of raw plantain shallow-fried to perfection. This simple South Indian side dish is a fantastic accompaniment to sambar rice or rasam, offering a delightful crunch and savory flavor.
This south_indian recipe takes 30 minutes to prepare and yields 4 servings. At 233.57 calories per serving with 2.76g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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Shallow Fry the Plantain
Serve
For a lower-oil version, arrange the masala-coated slices on a baking sheet lined with parchment paper. Spray with a little oil and bake at 200°C (400°F) for 15-20 minutes, flipping halfway, until crisp and golden.
Preheat your air fryer to 190°C (375°F). Arrange the coated slices in a single layer in the basket. Spray with oil and air fry for 10-12 minutes, flipping halfway, until crispy.
Add 1/2 teaspoon of ginger-garlic paste to the masala for an extra layer of flavor. You can also add 1/2 teaspoon of fennel powder for a distinct aroma.
Raw plantains are an excellent source of dietary fiber, which aids in digestion, promotes regular bowel movements, and helps maintain a healthy gut.
Plantains are packed with potassium, an essential mineral that helps regulate blood pressure, maintain fluid balance, and support proper heart and muscle function.
Containing a good amount of Vitamin C and Vitamin A, plantains can help strengthen the immune system and protect the body against infections and diseases.
Vazhakkai Fry is moderately healthy. Raw plantains are a great source of fiber, vitamins, and minerals. However, this recipe involves shallow frying, which adds calories from oil. For a healthier alternative, you can bake or air fry the plantain slices.
One serving of Vazhakkai Fry (approximately 140g) contains around 190-220 calories. The exact count can vary based on the size of the plantains and the amount of oil absorbed during frying.
The most common reason for a mushy fry is overcooking the plantain slices during the parboiling stage. Boil them for only 3-4 minutes until they are just tender but still firm to the touch.
Yes, you can. Slice the plantains very thinly, apply the masala, and fry directly. However, this method requires more oil and careful monitoring to ensure the inside cooks properly before the outside burns. Parboiling guarantees a perfectly cooked interior and a crispy exterior.
Store leftover Vazhakkai Fry in an airtight container in the refrigerator for up to 2 days. To regain its crispiness, reheat it on a hot tawa or in an air fryer for a few minutes.
It is a classic South Indian side dish that pairs wonderfully with Sambar Rice, Rasam Rice, Lemon Rice, and Curd Rice. Its crispy texture complements the softer texture of these rice dishes.
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