18.11.14

Koncha Kodoli Boda (Plantain Cakes Odiya style)


In Odiya, plantains are called Koncha Kodoli, which literally means raw banana. Probably they are so called because of the semblance in their shape and color. Whatever it be, this vegetable is widely grown in Odisha and plantain cakes or Koncha Kodoli Bodas are quite popular with the people here.


While rice-daal and kodoli boda is a standard combination at my in-laws, at home, I sometimes stray from convention and serve them with tea. They are incredibly easy to prepare and more importantly cupboard friendly.... that is, if you have a couple of plantains in hand, you can actually prepare these out of items in your pantry. Also the toddler approves of them. So these days when I am busy, I cook these, make a pot of rice, a pot of lentils with lots of vegetables and call it a meal.


The recipe is my mother-in-laws and I usually stick to it. However from time to time I substitute the potato with sweet potato and throw in a teaspoon of chives into the dough. My husband finds such healthy variations sacrilegious, but I quite enjoy the slightly sweetish plantain cakes, specially with a dab of mango pickle on top....


Koncha Kodoli Boda (Plantain Cakes Odiya style)
Gluten-free plantain and potato patties

Recipe source: Swapnarani Khandai (MIL)
Prep time: 25 minutes (including cooling time)              Cook time: 10-12 minutes per batch of patties
Yield: 12

Ingredients
  • 2 plantains
  • 1 medium sized potato
  • 3-4 cloves of garlic, grated
  • 1 small onion chopped
  • 1 tablespoon chickpea flour(besan)
  • 1 tablespoon fresh coriander leaves, chopped
  • pinch of red chilly powder
  • 1 green chilli, chopped
  • salt to taste
  • oil for shallow frying
Cooking Directions
  1. Cut the plantains and potato in halves and boil them.
  2. Drain the water and put the boiled vegetables in the refrigerator for 20-30 minutes. This helps drain off the sogginess.
  3. When the boiled veggies are cool enough to handle, mash them together along with the garlic, onion, chickpea flour, coriander leaves, chilli powder and green chilli ( if using) .
  4. Now make lemon sized balls of the mixture and shape each ball into patty.
  5. Heat the oil in a tawa or griddle. When the oil is nice and hot, slide the patties in and reduce the heat to medium-low, cover the griddle and cook the patties. Check back in 4-5 minutes. Once the patties are well browned on the underside, flip them add oil if required and cook the other side until they are crisp and golden. For best results, resist the urge to move the patties while they are cooking.
  6. The patties might feel soft when taken out of the pan. That is fine. They become firm once they cool down. It is therefore advisable to prepare them few minutes in advance.
I shall be sharing this dessert at the following parties..


4 comments:

  1. What a fantastic combination of plantins and potatoes. A great recipe! This recipe will definitely be on my to do list. And I will be making it with sweet potatoes. I have seen your recipe at Heart and Soul linky party!

    ReplyDelete
  2. Plantains are my favorite looks delicious thanks for sharing with Hearth and soul blog hop and pinning.

    ReplyDelete
  3. Wow.. Amazing recipe. Thanks for sharing this.

    ReplyDelete

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Best, Tanusree

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