- 6 large green bananas or plantains, skin on
- 500ml/18 fl oz vegetable or groundnut oil, for frying
- 2 tbsp fresh coriander leaves, chopped
- 2 tbsp fresh ginger, grated
- 3 tbsp seedless raisins
- 2 green chillies, deseeded and finely chopped
- 1 tbsp roasted cumin seeds
- 2 tsp salt
- 500ml/18fl oz plain yoghurt
- 1 tsp roasted ground fennel seeds
- 1 tsp roasted ground coriander seeds
- Âź tsp chilli powder
- salt
- splash of single or double cream
- 1 tbsp roasted desiccated coconut
- 1 tbsp pomegranate seeds
- chopped fresh coriander leaves
- Cut the plantains into thirds or quarters depending on their size, leaving the skin on.
- Bring a pan of water to the boil, add the plantain slices and cook until tender. Drain and allow to cool. Peel and mash the plantains.
- In a separate bowl combine all the filling ingredients.
- Oil hands liberally and lightly press one tablespoon of the mashed plantain into the palm of one hand, make a well in the centre and add a generous pinch of the filling mixture.
- Close the plantain mixture over the stuffing and very lightly roll into a ball. Continue with the remaining mixture until used up.
- Heat the oil in a frying pan or wok over a medium heat and add the plantain dumplings. Fry until crisp and golden then remove and drain on kitchen paper.
- Make the sauce in separate bowl. Mix the yoghurt with the spices and salt to taste. Add a little cream to the mixture until it has the consistency of double cream.
- Pour half of the sauce onto an oval dish with sides. Place the dumplings on top and then cover the dumplings with the rest of the yoghurt mixture.
- Garnish with the toasted coconut, pomegranate and the chopped coriander.