Stuffed Bananas
Ready In: 12 mins
Serves: 4
Ingredients
- 1 cup chickpea flour
- 2 teaspoons salt
- 2 teaspoons turmeric
- 3⁄4 teaspoon cayenne
- 1 tablespoon sugar
- 3 teaspoons peanut oil
- 4 firm bananas
- 4 tablespoons peanut oil
- 1⁄2 teaspoon cumin seed
- 1⁄2 teaspoon mustard seeds
Directions
- In bowl mix flour, half the salt and tumeric, 1/2 tsp cayenne and the sugar. Add the 3 tbsp oil. Blend with fingers until crumbly. Set aside.
- The banans should be clear yellow with no brown. Slice the stem ends from banana. DO NOT PEEL. Cut them in 3rds crosswise. Take each chunk and make a slit about halfway down the middle [not across]. Place as much chickpea mix as can fit in this. After all pieces are stuffed heat the remaining oil and add the seeds and remaining ingredients.
- When the mustard pops add the chunks one at a time. Placing on sides until bottom of pot is tightly packed. DO NOT STACK. Turn heat to very low and cover. Shake pot once or twice to spread oil all over.
- After 6 minutes turn bananas gently with fork. Do not puncture the skins. Cook for 6 more minutes.
- Eat. Skins and all.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off