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Tuesday, March 29, 2016

PAZHAM PORI/ BANANA FRITTERS (ETHAKKAPPAM)





Previous Recipe: VENDAKKA/ BHINDI MASALA

What do you call for banana fritters? Ethakkappam or pazham pori? Since I am from thiruvalla, we used to call it as ethakkappam. Banana fritters is a weakness for most of the malayalees and it holds a special space in all the malayalees hearts because you get to buy banana fritters everywhere in Kerala like in all the restaurants, bakeries, road side snack carts, canteens etc.

Previous Recipe: VENDAKKA/ BHINDI MASALA

It is very easy to make snack. To make Banana fritters you need well ripe banana. The type of banana used to make Banana fritters is ripe plantain (Ethappazham). It won't taste good if you use any other bananas.
The authentic Banana fritter batter is made of maida flour. Since the maida flour is bad for health, my mom used to make the batter with rice flour and wheat flour. Rice flour makes the Banana fritter more crispy. 
Previous Recipe: VENDAKKA/ BHINDI MASALA

    INGREDIENTS



    Prep Time: 10 mins
    Cook Time: 
    10 mins
    Total Time: 
    20-25 mins
    Serves: 
    5-6



  • Ripe Plantain            - 3
  • Rice Flour               - 1/2 cup
  • Wheat/ All Purpose Flour - 1/2 cup
  • Sugar                    - 2 tbsp.
  • Sesame Seeds             - 1/2 tsp
  • Cumin Powder             - 1/2 tsp
  • Oil                      - for deep frying
  • Turmeric Powder          - 1/2 tsp 
  • Salt                     - 1 pinch

METHOD OF PREPARATION STEP BY STEP



1.Peel the ripe plantain and cut into thin pieces
Previous Recipe: VENDAKKA/ BHINDI MASALA

2.In a bowl, take rice flour and wheat flour/ all purpose flour. Add cumin powder, sesame seeds, turmeric powder, sugar and salt into the bowl. Mix it nicely by adding lukewarm water to form a semi thick batter and dip the banana slices in the batter.
Previous Recipe: VENDAKKA/ BHINDI MASALA

3.Heat the oil in a wide mouthed and thick bottomed pan. When the oil is hot, put the batter coated banana slices one by one into the hot oil and fry till it turns golden yellowish color. 
Previous Recipe: VENDAKKA/ BHINDI MASALA

4.Remove from oil and put it in a colander or strainer with a plain underneath to catch the dripping oil or drain the excess oil with paper towel.
Previous Recipe: VENDAKKA/ BHINDI MASALA

SERVE THE PAZHAM PORI WITH A CUP OF HOT TEA/ COFFEE
ENJOY!!!

Hope you liked it
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Previous Recipe: VENDAKKA/ BHINDI MASALA

Recipe Type: Snack/ Appetizer
Cuisine: Indian
Location: Amma's Kitchen

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