Last Updated on 2 months by Neha Deshmukh

Plantain Bolinhos Recipe – Coconut & Cashew Filled Sweet Fritters

Introduction

Oh, bolinhos! These little fried pockets of goodness are a bit of a secret weapon in my kitchen. I first stumbled upon a version of these while visiting a friend in Goa, and I’ve been tweaking and perfecting the recipe ever since. They’re wonderfully comforting, subtly sweet, and just…happy food! Today, I’m sharing my take on these coconut and cashew-filled plantain fritters – a delightful treat that’s surprisingly easy to make. Get ready to impress your family and friends with this unique and delicious snack!

Why You’ll Love This Recipe

These plantain bolinhos are more than just a sweet treat. They’re a little slice of comfort, perfect with a hot cup of chai. Here’s why you’ll adore them:

• Unique Flavor: The combination of plantain, coconut, cashew, and cardamom is simply divine.
• Textural Delight: Soft, slightly chewy plantain surrounds a sweet, crisp filling.
• Surprisingly Easy: While they look fancy, they’re totally achievable for a home cook.
• Versatile: Perfect for a snack, dessert, or even a festive treat.

Ingredients

Here’s what you’ll need to create these little gems:

• 3 plantains (neither ripe nor raw)
• 0.5 tbsp ghee
• 5 cashews (crushed)
• 10 raisins
• 5 tbsp coconut (grated)
• 2 tbsp sugar
• 1 pinch cardamom powder
• 1 small egg
• Oil for frying

Ingredient Notes

Let’s talk ingredients! A few tips to ensure your bolinhos turn out perfectly:

Plantains: Choosing the Right Variety

You want plantains that are not ripe – definitely not yellow with black spots! Look for green plantains, or just starting to turn a pale yellow. They should be firm to the touch. These offer the best texture for mashing and holding their shape.

Ghee: The Flavorful Fat

Ghee adds a beautiful nutty aroma and richness to the filling. If you don’t have ghee, you can substitute with unsalted butter, but ghee really elevates the flavor. (About 15ml or 1 tablespoon)

Cardamom: Aromatic Spice Spotlight

Freshly ground cardamom is best, but powdered works in a pinch. Cardamom is a cornerstone of Indian sweets, adding a warm, fragrant note. Don’t skip it!

Regional Variations in Sweet Fritters

Sweet fritters are a beloved treat across India, with countless regional variations. From gujiya in the North to unni appam in the South, each region puts its own spin on this classic. Bolinhos, while having Portuguese origins due to Goa’s history, have become beautifully integrated into Goan cuisine, showcasing a lovely blend of flavors.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil your plantains in water until they’re wonderfully soft – about 20-25 minutes.
2. While they’re still hot (carefully!), peel them and mash them into a super smooth dough. No lumps allowed!
3. Now, for the filling. Heat the ghee in a pan over medium heat. Toss in the crushed cashews and raisins and fry them briefly until they’re lightly golden and fragrant.
4. Add the grated coconut, sugar, and cardamom powder to the pan. Cook, stirring constantly, until everything is nicely combined and slightly crisp.
5. Create a well in the center of the coconut mixture. Crack the egg into it, scramble it up, and mix everything together until it’s dry and well combined. Let this cool down a bit.
6. Divide the plantain mash and the filling into 12-14 equal portions. Grease your hands with a little oil – this prevents the dough from sticking.
7. Flatten a portion of the plantain dough into a small round. Place a spoonful of the filling in the center, and carefully shape the dough around it, sealing it into a little cylinder.
8. Heat up your frying oil (vegetable or canola work well) until it’s hot but not smoking. Gently drop the bolinhos into the oil, a few at a time, and fry until they’re golden brown and crispy.
9. Drain them on paper towels and serve warm with a steaming cup of chai!

Expert Tips

A few little secrets to bolinho success:

Achieving the Perfect Plantain Mash

The key is to get it really smooth. A potato ricer can be a lifesaver here, or just mash with a fork and put in a little elbow grease!

Ensuring a Dry Filling

You don’t want a soggy bolinho! Make sure the egg is fully cooked into the coconut mixture and the filling isn’t too wet before you start assembling.

Frying for Golden Perfection

Don’t overcrowd the pan! Frying in batches ensures they cook evenly and get beautifully golden.

Variations

Want to switch things up? Here are a few ideas:

Vegan Bolinhos

Simply replace the egg with 2 tablespoons of applesauce or mashed banana. It works beautifully! My friend, Priya, swears by the applesauce version.

Gluten-Free Adaptations

This recipe is naturally gluten-free! Just double-check your ghee and spices to ensure they haven’t been processed in a facility that handles gluten.

Adjusting Sweetness Levels

If you prefer a less sweet bolinho, reduce the sugar to 1 tablespoon. Or, if you have a serious sweet tooth, go ahead and add a little more!

Festival Adaptations (e.g., Diwali, Holi)

These are fantastic for festivals! During Diwali, I sometimes add a tiny pinch of saffron to the filling for a festive touch.

Serving Suggestions

These are best enjoyed warm, straight from the fryer. They pair perfectly with:

• A hot cup of masala chai
• A dollop of yogurt
• A sprinkle of powdered sugar (if you’re feeling extra fancy)

Storage Instructions

Leftover bolinhos can be stored in an airtight container at room temperature for a day or two, but they’re definitely best enjoyed fresh. You can also freeze them for longer storage – just reheat in the oven or air fryer to crisp them up.

FAQs

Got questions? I’ve got answers!

What is the best way to peel boiled plantains?

Boiling makes peeling much easier! Just score the skin lengthwise with a knife, then it should slip off easily while the plantain is still warm.

Can I make the filling ahead of time?

Absolutely! You can make the filling a day or two in advance and store it in the refrigerator.

What oil is best for deep frying bolinhos?

Vegetable oil, canola oil, or peanut oil all work well. Choose an oil with a high smoke point.

Can I use a different nut instead of cashews?

Yes! Almonds or pistachios would be delicious substitutes.

How can I prevent the bolinhos from bursting open during frying?

Make sure the plantain dough is well sealed around the filling. Also, don’t fry them at too high a temperature.

What is the origin of Bolinhos?

Bolinhos have Portuguese origins, brought to Goa during Portuguese rule. Over time, they’ve been adapted and embraced as a beloved Goan snack!