Skillet Roasted Plantain (Bathha Kari)

 Vazakai (plantain) bathha (slice) is a popular dish in Pondicherry, my childhood home town. Last week this recipe was trending on a You Tube channel I follow. The recipe was different from how I normally make. I followed the recipe by Chef Venkatesh Bhat and made it for lunch the other day. It was perfect, crispy on the outside, soft on the inside. It is kind of healthy i guess, as it is shallow fired and not deep fried. Thin slices of plantain marinated and rolled in rice flour mixture, and slow roasted on a skillet.

Ingredients:

1 Plantain

Peanut oil for shallow frying

For Marinade:

2 Tablespoons lemon juice

1/2 teaspoon turmeric powder

1/2 teaspoon ginger garlic paste

1 teaspoon salt

For Dusting:

2-3 Tablespoons rice flour

1-2 teaspoons red chili powder

3/4 teaspoon cumin powder

1/2 teaspoon garam masala

1 teaspoon coriander powder

1/2 teaspoon asafoetida

salt

Method:

1. Cut the ends of the plantain, and peel. Using a sharp knife, slice at an angle to make 1/2 inch thick slices. Place in a large bowl.

                                      

2. Add lemon juice, ginger garlic paste, turmeric powder and salt to the sliced vegetables. Mix well to marinate. Set aside for 15 minutes.

                                                

3. Meanwhile, on a large plate, combine together rice flour, coriander powder, cumin powder, garam masala, red chili powder, salt, and asafoetida.

                                                

4. Carefully coat each slice of marinated plantain on both sides, and arrange on a plate.

                                               

5. Heat 2-3 tablespoons of peanut oil on a large skillet (thava). Place coated plantain in a single layer.  Cook undisturbed on medium low heat for 5-7 minutes. Gently flip each slice with a knife or thin spatula. Cook the other side undisturbed for another 5-7 minute, until both sides are crisp. Gently slide them one at a time onto a plate. Repeat process for remaining slices of plantain.

                                               

6. Serve these delicious plantain roasts for snack with a yogurt dip, or as a side for rice and rasam. I had it with pavakai pitlay.

                                               

Notes:

Make sure not to slice the vegetable too thick. The vegetables will not be cooked on the inside.

Make sure not to over coat the vegetables, just coat them lightly.

This recipe can be used to roast slices of Italian eggplant an potato. 

You can arrange roasted eggplants on a roll, top with marinara sauce and sprinkle with mozzarella cheese and make a quick no-bake eggplant parmesan sandwich.

You can place a few slices of roasted plantain or potato between 2 slices of bread, add Bombay chutney and crumbled paneer and make Bombay street food sandwich.

Using peanut oil really enhances the taste. 

Recipe adapted from Chef Venkatesh Bhat's YouTube Channel.