In a blender jar, add the onion and the jalapeno along with 2 to 3 tbsp of water and blend it.
If using a mortar and pestle, add the peeled plantains into the mortar and make it into a smooth puree. I don’t have a large mortar and pestle and hence used my blender itself to blend the plantains.
Once the onions and jalapenos have become a smooth paste, add the chopped plantains to the blender jar and blend it a couple of times to make it into a smooth paste.
Transfer this mixture into a large bowl and add the baking powder, flour, and salt to it.
Mix it well and leave it aside for 10 to 15 minutes.
In the meantime heat oil in a pan for deep frying. Do not let the oil become too hot. The oil should be in medium heat through the cooking process so that the inside of the plantain balls are cooked as well. If the oil is too hot, it will brown up on the outside too quickly and the inside would be raw.
Take a spoonful of the batter and gently slide it into the oil. Add a few balls in the oil without overcrowding them. Let it cook on all the sides until deep brown. Make sure that you cook it in low to medium flame.
Drain it on a paper towel lined dish and serve when it cools down a bit. Personally I liked them in room temperature.
I also made a batch of it in the appam pan / Appe pan and it used up way less oil than the deep frying method. Taste wise, definitely the deep fried were much better but the appam pan made up for a healthy alternative.