Pazham Pori: A Taste of Kerala's Street Food Culture

wellhealthorganic.com Pazham Pori: Pazham pori, also known as ethakka appam, stands as a cherished street food delight from Kerala, crafted from ripe bananas.

Pazham Pori

• Preparation Time: 10 minutes
• Cooking Time: 30 minutes
• Total Time: 40 minutes
• Cuisine: Kerala
• Course: Snacks
• Diet: Vegan
• Difficulty Level: Moderate

Also Read: Kokum Juice

Ingredients:

1. 300 grams ripe firm bananas 
2. ½ cup all-purpose flour
3. 1 tablespoon rice flour (optional)
4. 1 tablespoon sugar (optional)
5. 1 pinch turmeric powder
6. 1 pinch baking soda
7. ⅓ cup water, or as required
8. Oil for deep frying

Instructions:

Making Batter:

1. In a mixing bowl, combine ½ cup all-purpose flour, 1 tablespoon sugar (optional), a pinch of turmeric powder, and a pinch of baking soda. Mix thoroughly.
2. Gradually add water to the mixture. Begin with ⅓ cup water and adjust as needed based on the flour type. If the batter is too thin, add more flour.
3. Stir until you achieve a smooth batter without any lumps. The consistency should be slightly thick to coat the banana slices effectively. Set aside.

Also Read: Malai Kofta Recipe

Making Pazham Pori:

1. Peel the ripe bananas and cut them in half or quarters. Then, slice each piece vertically into two equal parts.
2. Heat oil for deep frying in a pan or kadai. Once the oil reaches a medium-hot temperature, the banana fritters are ready to be fried.
3. Dip each banana slice into the prepared batter, ensuring it's coated well.
4. Carefully place the batter-coated banana slices into the hot oil.
5. Fry the slices until they turn light golden, flipping them over halfway through the frying process.
6. Avoid overcooking; stop frying once the bananas release moisture into the oil and the spluttering diminishes. A light golden color indicates readiness.
7. Remove the fried banana fritters using a slotted spoon and place them on kitchen paper towels to drain excess oil.
8. Repeat the frying process for the remaining banana slices, ensuring even cooking.
9. Serve the pazham pori hot as an evening snack, ideally paired with tea.