The onam fever is still not over at home. Yeah people! It is time for a snack recipe from Kerala to blow out your minds – Pazham pori!. After ulli theeyal and avial, this is the next recipe in my bucket list from the god’s own country.
We actually tried it on the day of Onam itself. But, I was not able to post it because I did not prepare that much for me to shoot for the blog. So, I made pazham pori again on another day to dedicatedly shoot for the blog.
Pazham pori, also called as ethakka appam is a fritter food. It is prepared using ripened nendran bananas (or ethapazham) and maida batter. These bananas are sliced, coated in maida batter and then deep fried in oil.
The raw banana (or vazhaikkai) bajji that we prepare in Tamilnadu is very much different from pazham pori. Even the batter used is different from what we use in making pazham pori.
This pazham pori has a very crispy outer because of the maida batter and it has a very soft and delicate interior because of the cooked banana. I know it is a deep fried snack, but believe me people, it is worth the shot. Try it once and you will fall in love with it.
When I first wanted to try it, I was in a dilemma because I did not know how a fritter food woul taste when it is sweet. Most of the fritter foods, like bajjis and pakoras are all on tye spicy side and this is kind of sweet. But, after trying it once, I loved it so much.
The nendran banana has a lot of benefits. It is the powerhouse of nutrients including most of the vitamins and minerals. Bananas are also rich in potassium. Apart from all these, kids love it too. I mean don’t we all like the nendran chips?! Ofcourse we do, right?! This pazham pori will also turn to be our favorite.
I loved it so much. One bite into it, then you will fall in love with it too. I know that we are coating it in maida / all purpose flour. But who cares, it is really worth trying it. Taking one bite into this pazham pori, you will realize a bit of sweetness from the nendran banana and crispiness from the perfectly coated outer layer. Can any snack be better than this?
So, this onam we were so much influenced by all the Kerala recipes that we fell in love with everything. It was so much different from what we usually cook at home. We go all international that we forget all the wonders that our neighboring states boast. So much of flavor in them. The word flavor reminds me of yet another thing – ‘coconut oil’! Oh yeah! I know I forgot!
The first time I tried pazham pori, I used normal cooking oil. But, when I actually shot pictures to post for the blog, I fried them using coconut oil and you wouldn’t imagine the flavor difference it made! The aroma and taste of coconut oil is sure to take this recipe to a different level. The best man!
Pazham pori is best when had as a snack with some hot masala chai or coffee. Either way, pazham pori is going to be the show stealer. No doubt! Anyways, have this amazing recipe with your family as an enjoyable snack during this rainy season. Stay safe; stay healthy! Happy cooking and eating!
While you are here also look through my other Indian snack recipes to enjoy during this monsoon with your loved ones!
Has meal planning been a little bit difficult during this lockdown? Look through my No Veggies, 21-Day Lockdown Series for ideas on what to cook during this lockdown.
- 2 ripe nendran bananas / ethapazham
- 1/2 cup all purpose flour / maida
- 1 tbsp rice flour
- 1 tbsp sugar
- 1/8 tsp turmeric powder
- a pinch of baking soda
- a pinch of salt
- water, as required to form a batter
- oil, for deep frying
- Peel the bananas, cut them horizontally into two and then slice each piece vertically into 4 equal parts.
- In a mixing bowl, add the all purpose flour, rice flour, turmeric powder, sugar, baking soda and salt and whisk it. Add water in parts to form a smooth and thick batter that coats the bananas.
- Heat sufficient oil to fry, in a kadai on medium heat.
- Dip each sliced banana into the batter such that the banana is entirely coated with the maida batter.
- Fry the coated banana slices in the oil until golden brown on all sides.
- Drain onto a plate lined with absorbent paper. Repeat for the rest of the banana slices.
- Serve hot with coffee or masala chai.
- While making the batter, add water in parts to make sure you form a thick running batter that coats the bananas properly.
- Make sure that the batter is smooth and lump-free.
- If you add too much water, then adjust with maida and vice versa.
- Make sure the oil is not too hot to fry the bananas.
- While frying the bananas, make sure to fry them until they turn golden brown. Do not burn them.
- Do not crowd the kadai while frying the bananas. Fry them in batches.
- Rice flour is added for the extra crispiness.
- Add just a pinch of salt to enhance the taste of the pazham pori.
- I used coconut oil to fry the pazham pori. You can use any oil of your choice.