Stuffed Plantain Dumplings Soaked in Yoghurt

Boiled plantains are mashed, stuffed with a spiced raisin filling, fried until crisp, and served in a creamy yoghurt sauce.

Vegetarian Indian Dumplings Plantain Yoghurt

Estimated Nutrition

Calories

642.1

kcal / serving

2568.4 kcal total

Carbs

65.3g

per serving

261.2 g total

Fat

38g

per serving

152 g total

Protein

9.7g

per serving

38.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

500

Plain Yoghurt

splash

Cream

single or double

Fruits

piece

Plantains

green, skin on, cut into thirds or quarters

tbsp

Raisins

seedless

tbsp

Pomegranate Seeds

NutsSeeds

tbsp

Coriander Leaves

chopped

tbsp

Cumin Seeds

roasted

tsp

Salt

for filling

tsp

Fennel Seeds

roasted ground

tsp

Coriander Seeds

roasted ground

0.25

tsp

Chilli Powder

tbsp

Desiccated Coconut

roasted

OilsFats

500

Vegetable Oil

for frying, or groundnut oil

Vegetables

tbsp

Ginger

grated

piece

Green Chillies

deseeded and finely chopped

Method

Cut the plantains into pieces with the skin on.

Boil plantain slices in water until tender, then drain, cool, peel, and mash them.

Combine the coriander, ginger, raisins, chillies, cumin, and salt in a bowl.

Press a tablespoon of mashed plantain into your oiled palm and create a well in the center.

Fill the well with the stuffing mixture and roll into a ball.

Fry the dumplings in hot oil until crisp and golden, then drain on kitchen paper.

Mix yoghurt with spices, salt, and enough cream to reach the consistency of double cream.

Spread half the sauce on a dish, place dumplings on top, and cover with the remaining sauce.

Garnish with toasted coconut, pomegranate seeds, and fresh coriander.