Plantain Peel Recipe – Spicy & Crispy Indian Fry with Curry Leaves

Last Updated on 2 months by Neha Deshmukh

Plantain Peel Recipe – Spicy & Crispy Indian Fry with Curry Leaves

Hey everyone! I’m so excited to share this recipe with you – it’s one I stumbled upon a while back and it’s become a real favorite. Honestly, I used to toss plantain peels without a second thought! But then I learned about all the goodness packed inside them, and how delicious they can be when cooked right. This spicy and crispy Indian fry with curry leaves is seriously addictive. It’s a fantastic way to reduce food waste and enjoy a unique, flavorful snack or side dish. Let’s get cooking!

Why You’ll Love This Recipe

This plantain peel fry is more than just a quirky recipe. It’s quick, easy, and surprisingly satisfying. It’s ready in under 15 minutes, making it perfect for a busy weeknight. Plus, it’s a fantastic way to add a little extra nutrition to your diet. The crispy texture combined with the aromatic spices is just… chef’s kiss. Trust me, you won’t believe you’re eating plantain peels!

Ingredients

Here’s what you’ll need to make this deliciousness:

• 1 cup plantain peel (about 2-3 peels, depending on size)
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon turmeric powder (about 1 gram)
• ½ teaspoon cumin powder (about 2.5 grams)
• ¼ teaspoon pepper powder (about 1 gram)
• 1 sprig curry leaves (about 10-12 leaves)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Plantain Peels: Selecting and Preparing

Choosing the right plantains is key. Look for plantains that are mostly yellow with some black spots – they’re ripe enough to peel easily. Wash the peels really well, as you’re eating them! I like to give them a good scrub with a vegetable brush. Then, cut them into 2-inch long strips.

Olive Oil: Choosing the Right Type

I prefer using extra virgin olive oil for its flavor, but any cooking oil will work. Just keep in mind that different oils have different smoke points.

Turmeric Powder: Benefits and Varieties

Turmeric isn’t just for color! It’s packed with antioxidants and has anti-inflammatory properties. You can use regular turmeric powder or, if you’re feeling fancy, try Kashmiri chili powder for a vibrant red hue.

Curry Leaves: Fresh vs. Dried & Regional Uses

Fresh curry leaves are always best. They have a unique aroma that dried leaves just can’t replicate. If you can’t find fresh, you can use dried, but use about half the amount. Curry leaves are hugely popular in South Indian cooking – my grandmother always used them in her rasam!

Spice Level: Adjusting the Heat

This recipe has a mild kick, but you can easily adjust the spice level to your liking. I’ll share some tips on that later!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash those plantain peels thoroughly and cut them into 2-inch long strips.
2. Heat the olive oil in a skillet over medium heat.
3. Add the plantain peel strips, salt, and turmeric powder to the skillet. Give everything a good stir to make sure the peels are coated in the spices.
4. Now, cover the skillet and cook on low heat for about 10 minutes. Stir occasionally to prevent sticking – you want them to soften and get slightly translucent.
5. Finally, add the pepper powder and curry leaves. Stir-fry for another minute until the spices are evenly distributed and the curry leaves are fragrant. That aroma is amazing!
6. Serve hot with rice and your favorite side dish.

Expert Tips

Here are a few things I’ve learned along the way:

• Don’t overcrowd the skillet! Cook the plantain peels in batches if necessary.
• Stirring frequently prevents sticking and ensures even cooking.
• For extra crispiness, you can pat the plantain peels dry with a paper towel before frying.

Variations

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

• Vegan Adaptation: This recipe is already vegan! Just double-check your oil source.
• Gluten-Free Adaptation: Naturally gluten-free!
• Spice Level Adjustment – Mild, Medium, Hot: For mild, reduce the pepper powder to a pinch. For medium, keep the recipe as is. For hot, add a pinch of cayenne pepper or a finely chopped green chili. My friend loves adding a little chili flakes for extra heat!
• Festival Adaptation – Onam/Harvest Festival: This makes a lovely side dish for Onam Sadhya or any harvest festival feast.

Serving Suggestions

This plantain peel fry is incredibly versatile.

• It’s fantastic as a snack with a cup of chai.
• Serve it as a side dish with rice and dal.
• It also pairs well with sambar and rasam.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. They won’t be as crispy, but still tasty! You can reheat them in a skillet or air fryer to restore some of the crispness.

FAQs

Let’s answer some common questions!

What are the health benefits of eating plantain peels?

Plantain peels are surprisingly nutritious! They’re rich in fiber, potassium, and antioxidants.

Can I use another oil instead of olive oil?

Absolutely! Coconut oil, sunflower oil, or vegetable oil will all work.

How do I know when the plantain peels are perfectly crispy?

They should be golden brown and slightly curled at the edges.

Can I make this recipe ahead of time?

You can prep the plantain peels ahead of time and store them in water to prevent browning. But it’s best to cook them just before serving for maximum crispiness.

What other spices can I add to enhance the flavor?

Get creative! Garam masala, coriander powder, or even a pinch of asafoetida (hing) would be delicious additions.