Vazhakkai Roast or Plantain Roast is a very simple yet tasty side dish. As I had mentioned in my “Vazhakkai (Raw Banana) Varuval” post here, whenever we get Plantains at our place, they always find a place in that week’s menu. Vazhakkai Roast is one such recipe that is frequently made at home. With crispy outside, tender inside and perfectly spiced, this roast make a delicious accompaniment to any rice variety or with hot steamed rice and sambar or rasam.
Everyone in my family is irresistible to roasts and fries, be it Potato, Taro Root or the Plantain. They love the roast so much that they snack on it before it can find its way to the dining table.
Vazhakkai is prepared in quite different methods at our home – plain with spice powders, coconut based varuval, poriyal, podimas and so on. Below recipe is my husband and son’s favorite. Rather than having it as a side dish to rice, they both munch on it as if they are eating chips. Yes, the taste and texture of this roast will make you feel like you are munching on spicy vazhakkai chips. You can whip it in just few minutes and also easy to make with less oil sans deep frying.
Vazhakkai or Plantain – 3 nos.
Sambar powder – 1 tsp heaped
Turmeric powder – ½ tsp
Salt to taste
Oil – 4 tsps or as needed
Preparation time – 10 mins
Cooking time – 15 mins
Total time – 25 mins
- Wash and peel the vazhakkais. Trim the ends and slice them into thin roundels.
- Heat oil in a pan on medium flame; add all the ingredients to the oil and toss them gently.
- Cover with a lid and cook the vazhakkais for 5 mins. Remove the lid and cook until the vazhakkais are tender and crisp. Since they are sliced thinly, these vazhakkais cook fast.
- Crunchy vazhakkais are ready to be served. Serve these crispies with rice and sambar or rasam or curds.
- Keep the vazhakkais immersed in water until use as they may turn black.
- Cutting the vazhakkais as thin as possible will yield crispy roast. Also, ensure you always cook on medium-low flame to avoid the slices getting burnt.
- As the vazhakkais are thinly sliced, they cook fast and there is no need to add water. If you feel they are getting burnt, you can sprinkle a handful of water or add a tsp or two of oil.
- Adjust the sambar powder levels as per your taste preferences.