Pazham pori or ethakka appam is a popular street food snack from Kerala made with ripe bananas.
Author: Dassana Amit
300gramsripe firm bananasor 2 to 3 medium to large ripe bananas or nendram pazham
½cupall purpose flour
1tablespoonrice flour- optional
⅓cupwateror add as required
oil as required,for deep frying
In a mixing bowl, take ½ cup maida, 1 tablespoon sugar (optional), a pinch of turmeric powder and a pinch of baking soda.
Mix very well.
Then add water in parts. I used ⅓ cup water. Depending on the type of flour, you can add less or more water. If batter becomes thin, then add some more maida.
Mix to a smooth batter without any lumps.
The batter consistency is slightly thick so that it coats the banana slices very well. Keep aside.
making pazham pori
Peel two large bananas.
Then first slice them in half or quarters. Then slice each piece vertically in two equal parts.
Heat oil for deep frying in a pan or kadai. When the oil becomes medium hot, then the banana fritters can be fried. Dip each slice in the batter and coat it well with the batter.
Gently place the batter coated banana slices in medium hot oil.
Fry the slices depending on the size of the kadai or pan.
When one side is cooked, then turn over gently and fry the other side.
Fry till both sides are light golden. You don't need to fry these fritters too much. Stop once the bananas start oozing out moisture into the oil and the oil begins to splutter too much. We just need to fry till the outer coating is done. A light golden is fine.
Remove with a slotted spoon.
Keep the fried banana fritters on kitchen paper towels.
In the same way, fry the remaining banana slices. You may see some caramelisation happening on the remaining banana fritters. This is due to the moisture and sugars which have leeched into the oil while frying the first batch. Prepare the pazham pori in the same manner and keep them on kitchen paper towels, so that the excess oil is soaked up.
Serve pazham pori hot as an evening snack with tea.