Plantain & Mascarpone Purses- Easy Indian-Inspired Recipe

Last Updated on 1 month by Neha Deshmukh

Plantain & Mascarpone Purses – Easy Indian-Inspired Recipe

Hey everyone! I’m so excited to share this recipe with you – Plantain & Mascarpone Purses. It’s a little bit different, a little bit unexpected, and totally delicious. I first stumbled upon a similar concept at a local food market, and immediately thought, “I need to make this at home!” It’s a fun fusion of flavors and textures, and honestly, it’s become a bit of a crowd-pleaser whenever I make it. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t your typical Indian snacks, but trust me, the flavors will feel surprisingly familiar and comforting. The sweetness of the plantain beautifully complements the creamy mascarpone, all wrapped up in a soft, slightly chewy dough. They’re perfect as a teatime treat, a unique dessert, or even a sweet snack to satisfy those afternoon cravings. Plus, they’re surprisingly fun to make!

Ingredients

Here’s what you’ll need to whip up these delightful purses:

• 1 cup + 1 teaspoon All-purpose flour (125g + 2.5ml)
• ¼ teaspoon Salt (1.25g)
• ⅛ teaspoon Baking soda (0.625g)
• 1 teaspoon Sugar (4g)
• 3 tablespoons Canola oil (45ml)
• 1 ¼ Ripe plantain (approx. 200g)
• 6 teaspoons Mascarpone cheese (30g)
• ½ cup Water (120ml)

Ingredient Notes

Let’s talk ingredients! Using ripe plantains is key here. You want them to be nice and speckled, almost black – that’s when they’re at their sweetest. Don’t be scared of the dark spots!

Mascarpone is a wonderfully creamy Italian cheese, and it really makes these purses special. It’s richer than cream cheese, and has a delicate sweetness that pairs perfectly with the plantain. If you can’t find it, though, don’t worry – I’ve got a substitution suggestion in the FAQs!

And finally, the combination might sound unusual, but trust me, the plantain and mascarpone are a match made in heaven. It’s a little bit of Indian sweetness, a little bit of Italian creaminess, and a whole lot of deliciousness.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, in a nice big bowl, sift together the flour, salt, sugar, and baking soda. This helps to get rid of any lumps and ensures everything is evenly distributed.
2. Gradually add the water, mixing with your hands or a spatula until a smooth dough forms. It should come together easily, but don’t overwork it.
3. Now, coat the dough with 1 tablespoon of oil. This prevents it from drying out. Cover the bowl with plastic wrap or a damp cloth and let it rest for at least 2 hours. Patience is a virtue, especially when it comes to dough!
4. While the dough is resting, peel and thinly slice the plantain. The thinner, the better!
5. Divide the dough into 6 equal balls. Dip each ball in a little oil, then roll it out into a thin, circular sheet – about 6-8 inches in diameter.
6. Heat a skillet (non-stick works best!) on low heat. Add 1 teaspoon of oil. Place a dough sheet on the skillet.
7. Now for the fun part! Layer a portion of the sliced plantain and a teaspoon of mascarpone cheese in the center of the dough.
8. Fold the edges of the dough horizontally and then vertically to form a sealed purse shape. Pinch the edges firmly to make sure everything is nicely sealed.
9. Cook for about 30 seconds per side, or until golden brown and slightly crispy.
10. Repeat with the remaining dough and filling.

Expert Tips

• Don’t overcrowd the skillet! Cook the purses one or two at a time to ensure they cook evenly.
• Keep a close eye on the heat. You want it low and slow to prevent burning.
• If the dough is sticking, add a tiny bit more oil to the skillet.

Variations

• Vegan Adaptation: Swap the mascarpone for a vegan cream cheese alternative. There are some really good ones available now!
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend. Bob’s Red Mill 1-to-1 Baking Flour works well. You might need to add a little extra water to get the right consistency.
• Spice Level Adjustment: Feeling adventurous? Add a tiny pinch of cardamom or nutmeg to the dough for a warm, aromatic flavor. My grandmother always added a touch of nutmeg to her doughs!
• Festival Adaptation: These are amazing as a sweet treat for Diwali or Holi. They’re a little different, but the festive flavors will shine through.

Serving Suggestions

These Plantain & Mascarpone Purses are best served warm. Drizzle them with condensed milk, chocolate syrup, or a dusting of powdered sugar. My kids love them with a side of vanilla ice cream! They’re also delicious with a cup of chai.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave before serving. They’re best enjoyed fresh, though!

FAQs

What is the best way to ripen plantains for this recipe?

Leave them at room temperature! The warmer the temperature, the faster they’ll ripen. You can also put them in a paper bag with a banana or apple to speed up the process.

Can I use another type of cheese instead of mascarpone?

You can! Cream cheese is the closest substitute, but it will be a little tangier. Ricotta cheese, well-drained, is another option, but it won’t be as creamy.

Can this dough be made ahead of time?

Absolutely! You can make the dough a day in advance and store it in the refrigerator. Just bring it to room temperature before rolling it out.

What is the traditional origin of this type of purse/khandvi-style snack?

While this specific recipe is a fusion, the idea of wrapping a sweet or savory filling in a thin dough is common in Indian cuisine. It’s reminiscent of khandvi, a Gujarati snack made from gram flour.

How can I prevent the purses from sticking to the skillet?

Make sure your skillet is non-stick and well-oiled. Cooking on low heat also helps. If they still stick, add a tiny bit more oil.