Pazham pori also known as ‘Ethekka appam’ is an all-time favourite evening snack of malayalis. It is a very easy and quick recipe and you don’t have to be an experienced cook to make this snack. The banana to be used for this recipe is a special type of banana called ‘Ethapazham’. Usually all-purpose flour is used for this recipe but I always opt for the healthier wheat flour. I also add a tablespoon of rice flour or semolina to make the pazham poris crispier.
Ingredients
- 3 nos. ripe plantain
- 1 cup Wheat flour
- 1 tbsp. Rice flour
- 1 tbsp. Sugar
- Salt, to taste
- Turmeric powder, a pinch
- 3/4 cup Water
- 2-3 Cardamoms, ground
- Oil, for deep frying
Method
- Peel the ripe plantains and slit it lengthwise. Cut them to smaller pieces.
- In a bowl, mix together wheat flour, rice flour, sugar, salt, turmeric powder, ground cardamom. To this dry mix add water to form a thick batter.
- Again, dip the slit plantains in the batter to coat them evenly.
- Heat oil in a kadai/ pan.
- After the oil is hot, add the coated plantain slices to it.
- Next deep fry the coated plantains turning them frequently till they turn golden brown.
- Drain the excess oil from pazham pori with paper towels.
- Serve warm with a hot cup of tea.
