There is something incredibly satisfying about serving a unique appetizer that instantly becomes the topic of conversation at a party. If you are looking to switch up your usual snack rotation, you have to try these Deep-Fried Shredded Plantain Clusters. Also known traditionally as Khasa Kacha Kela Bhaji, these crispy, golden bites are savory, earthy, and completely addictive. The texture is wonderful—crunchy on the outside and tender on the inside—and the spiced butter glaze adds a luxurious finish. Best of all, they come together in just about 20 minutes, making them the perfect stress-free finger food for your next social occasion.
Ingredients
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For the Spiced Butter:
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2 oz (57g) unsalted butter, softened (approx. 4 tbsp)
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0.25 tsp (1.25 ml) yellow asafetida powder (Note: Reduce by 75% if using pure compounded hing, not Cobra brand)
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0.125 tsp (0.6 ml) paprika or cayenne pepper
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For the Clusters:
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2 large green plantains, approx. 14 oz (400g) peeled weight (approx. 20 oz / 570g whole)
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Ghee or vegetable oil (sufficient for frying depth of 1.5 inches / 4 cm)
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Optional: Lemon or lime twists for garnish
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Alternative:
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If asafetida is unavailable, omit the Spiced Butter ingredients and use 2 oz (60 ml) of Mint-Lime Butter instead.
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Instructions
- Combine the 2 oz (57g) of softened butter, 0.25 tsp yellow asafetida, and 0.125 tsp paprika in a small bowl, mixing until fully incorporated, then set aside.
- Peel the 2 large plantains using a knife to remove the thick green skin and any fibrous strings, then shred the flesh using the large holes of a hand grater or a food processor with a coarse shredding disk.
- Take approximately 1.5 oz (45g) to 2 oz (55g) (roughly 0.25 cup) of the shredded plantain at a time and press firmly between your palms to mold into a tight 2-inch (5 cm) cluster.
- Arrange the formed clusters in a single layer on a plate; you should end up with 10 to 12 clusters.
- Pour ghee or oil into a heavy frying pan to a depth of 1.5 inches (4 cm) and heat over moderate heat until it reaches exactly 365°F (185°C) on a thermometer.
- Place the clusters into the hot oil in a single layer (do not overcrowd) and fry for approximately 3 minutes until the bottom is golden brown and crisp.
- Flip the clusters carefully with a slotted spoon and fry the second side for another 3 minutes until equally golden.
- Remove the clusters from the oil and drain on paper towels to remove excess grease.
- Smear the top of each cluster with the prepared spiced butter while they are still warm (but not steaming hot) so the butter melts into the shreds.
Nutritional Information (Per Cluster)
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Calories: 145 kcal
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Carbohydrates: 18g
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Protein: 1g
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Fat: 9g
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Fiber: 1.5g
Pro Tips for Perfect Plantain Clusters
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Select Truly Green Plantains: For this recipe, the ripeness of the plantain is non-negotiable. You must use firm, green plantains (often labeled as “macho” or vegetable bananas). If the skin has any yellow hue or yields to pressure, the sugar content will be too high, causing the shreds to burn quickly and fail to bind together. The green variety provides the necessary starch to act as a natural glue.
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The “Death Grip” Technique: When molding the clusters, do not be gentle. You need to press the shredded plantain firmly between your palms—harder than you might think—to engage the natural starches. If the cluster is too loose, it will disintegrate the moment it hits the hot oil.
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Watch the Heat Zone: Maintain your oil temperature strictly at 365°F (185°C). Since these clusters have a rough surface area, they can absorb oil rapidly if the temperature drops. If the oil is too cool, you will end up with greasy, heavy fritters; too hot, and the exterior shreds will scorch before the inside cooks through.
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Prevent Oxidation: Plantains oxidize (turn brown/black) quickly once peeled and shredded, similar to apples or potatoes. To keep your clusters looking golden and appetizing, peel and shred the plantains immediately before you plan to fry them. Do not let the raw shreds sit out for long periods.
Frequently Asked Questions (FAQ)
Can I use yellow ripe plantains instead of green ones? No, it is best to stick to firm, green plantains for this recipe. Yellow plantains have a higher sugar content and a softer texture, which means they will not hold the shredded shape well and may burn before becoming crispy. Green plantains have the necessary starch content to bind the clusters together without adding flour or eggs.
How can I make these plantain clusters if I don’t have a deep fryer? While deep-frying yields the traditional crispy texture, you can shallow fry these clusters in a skillet with about ½ inch of oil. If you prefer to use an Air Fryer, spray the clusters generously with oil and cook them at 375°F (190°C) for 10–12 minutes, flipping halfway through. Note that the air-fried version will be drier than the deep-fried original.
What is a good substitute for asafetida (hing) in the spiced butter? If you cannot find asafetida, which has a pungent, onion-garlic flavor profile, you can swap the spiced butter entirely for the Mint-Lime Butter mentioned in the recipe notes. Alternatively, for a similar savory kick in the butter, you can use a pinch of onion powder and garlic powder, though this deviates from the traditional Ayurvedic flavor profile.
How do I store and reheat leftover clusters? These clusters are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place them in an oven or toaster oven at 350°F (175°C) for 5–8 minutes. Avoid microwaving them, as they will become soggy and lose their signature crunch.
There is no better way to surprise your guests than with a platter of these golden, crispy Khasa Kacha Kela Bhaji. Whether you serve them as a savory hors d’oeuvre or a unique side dish, the delightful crunch and the aromatic hit of spiced butter are sure to win everyone over. Give this recipe a try this weekend—it is quick, easy, and incredibly rewarding. I can’t wait to hear how you liked them, so please drop a comment below and share your experience!
