Pazham Pori-Ethapazham pori
Pazham Pori or Ethapazham pori is a popular tea time snack of Kerala. It can be easily found in thattukadas/chayakadas in Kerala. Have you ever been to a chayakada before? They are tea stalls found in the nook and corner of Kerala.
In the olden days these stalls were the hub of the village or small communities and people used to gather morning and evening for tea, newspaper or radio news discussions. My grandmother always used to complain that my grandfather never used to drink morning tea at home. He always used to walk to the corner tea stall to drink tea, listen to the news and chat with friends..mostly discuss politics :)
Chayakadas serve tea, morning breakfast, and fitters. Pazham pori made with ripe sweet plantain is a favorite among the visitors or customers. Gone are the days of glory for these humble tea stalls but not the delicious and colorful fitters that adored their glass shelf containers. They still look mouth-watering. It is so yummy, you can't stop munching!
Pazham pori is also made at home as a quick and easy tea time snack. This is a sure winner if you have sudden guests at home. The flavor of ripe sweet plantains dipped in sweet cardamon flavored batter and then deep-fried in coconut oil to crispy golden is something that cannot be described I have added a pinch of turmeric powder for color( otherwise it will be off- white color)and once fried you will never notice any difference in taste.Give this recipe a try,you will surely love it.
Recipe for Pazham Pori
Ingredients
Ripe plantains - 3 medium
Maida-1 1/2 cup
Rice flour-2 tbs
Sugar- 2 tbs ( depending on the sweetness of plantain)
salt- a pinch
Baking powder- a pinch (optional)
Turmeric powder-a pinch
Cardamon powder- 1/3 tsp
Nutmeg powder- a pinch
oil for frying
To make the batter in a large bowl add flour, rice flour, salt and sugar, and whisk. Pour about a cup of water little by little and whisk until it forms a smooth lump-free batter. Add baking powder turmeric powder, cardamom powder, and nutmeg powder. Whisk till well blended. The batter should not too thick and not too thin. If it is too thick add a teaspoon or two of water. If thin add more flour. Let it rest for five minutes.
Heat oil in a heavy bottom pan.
Peel the plantain and cut into half and then slit it lengthwise. I cut three pieces lengthwise of each half.
Dip the plantains in the batter and deep fry in hot oil till golden. Flip and fry both sides till it is evenly crisp and golden brown. Drain excess oil using a paper towel. Enjoy with tea.
You might also like,
Thai Fried Bananas
Pazham Nirachathu
Pazham Boli
Pazha Pradhaman
Unni Madhuram/ Sweet Banana Balls
Ethapazham Halwa
Try this..
Hope you will all enjoy.
