Pazham Pori, also known as Ethakka Appam, is a cherished snack from Kerala, a state in the southwestern part of India. It is a simple yet delicious sweet treat made from ripe plantains, which are known locally as “ethakka” or “nendran” bananas.
This traditional snack involves slices of ripe plantains coated in a sweetened wheat flour batter, seasoned with a touch of spices like cardamom for added fragrance. The batter-covered banana slices are then deep-fried until they attain a golden-brown color and a crispy exterior which contrasts beautifully with the soft and naturally sweet interior of the plantains.
Pazham Pori is a staple in Kerala’s tea shops and is often enjoyed as an evening snack accompanied by a cup of hot tea. Its popularity stems not just from its delightful taste but also from its ease of preparation and the widespread availability of its ingredients.
The aroma of Pazham Pori cooking is commonly associated with the warmth and hospitality of Keralan homes. It’s a taste of home for many and brings back fond memories for those who grew up enjoying this snack. Whether served as part of a leisurely evening break or as a comforting munch during the monsoon rains, Pazham Pori remains a timeless favorite that embodies the essence of Keralan comfort food.
Pazham Pori Recipe
Pazham Pori
Equipment
- 1 paper towels
- 1 large bowl
- 1 skillet
Ingredients
- 1/2 cup all-purpose flour
- 1 tablespoon rice flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground turmeric
- 1 teaspoon sugar
- 1/2 cup water
- 11/2 cups coconut oil
- 2 ripe nendran bananas or red bananas, peeled, halved crosswise, and each half cut lengthwise into 3 or 4 pieces
Instructions
- Line a plate with paper towels and set aside.
- In a large bowl, whisk the all-purpose flour, rice flour, salt, baking soda, turmeric, and sugar.
- While whisking, slowly add the water to form a smooth, lump-free batter. It should be thick, but pourable, like pancake batter.
- In a skillet over medium heat, heat the coconut oil to between 350°F and 375°F. Test to see if the oil is hot enough by dropping 1 teaspoon of batter into the hot oil. If it sizzles and floats, without sinking, the oil is ready for frying.
- Working on 2 or 3 fritters at a time, depending on the size of your skillet, carefully dip a banana slice into the batter and then carefully lower the slice into the hot oil. Do not fill the entire skillet. Fry the bananas for 45 seconds. Using a slotted spoon, carefully flip them and fry for 30 seconds more. Continue flipping and frying until the bubbling sound stops. Using a slotted spoon, transfer the fritters to the paper towel– lined plate to drain.
- Repeat with the remaining bananas slices and batter.
Notes
Cooking tips about Pazham Pori
- Selecting Plantains: Pazham Pori is best made with ripe ‘Nendran’ plantains which are native to Kerala. They should be yellow with a few black spots, indicating optimal ripeness but still firm.
- Consistency of Batter: The batter should be smooth and of a medium-thick consistency. It needs to coat the back of a spoon but still be runny enough to give a thin layer around the plantain slices.
- Batter Ingredients: Typically, the batter includes wheat flour or all-purpose flour, sugar for a hint of sweetness, a pinch of salt, and spices like cardamom or cinnamon for added flavor. Some recipes also use rice flour for extra crispiness.
- Slicing Plantains: Cut the plantains lengthwise into thin slices. This allows for quick cooking and ensures that each bite has the perfect balance of crispy batter and soft fruit.
- Frying Temperature: Heat the oil to 350-375°F (about 175-190°C). The right temperature is crucial; too hot and the batter will burn while leaving the plantain undercooked, too cold and it will absorb excess oil and become soggy.
- Frying Method: Fry in small batches to maintain the oil temperature. Once dipped in batter, gently place the slices in the hot oil without crowding the pan. This ensures even cooking and browning.
- Draining Excess Oil: After frying, place the Pazham Pori on a paper towel-lined plate or a wire rack to drain any excess oil.
- Serving Fresh: Pazham Pori tastes best when fresh and hot out of the fryer, as they lose their crispness over time.
- Sweetness Adjustment: Adjust the amount of sugar in the batter according to your preference. Some enjoy a sweeter Pazham Pori while others prefer it less so.
- Oil Choice: Coconut oil is traditionally used in Kerala and adds to the authentic taste of Pazham Pori, giving it a slight coconut flavor.
Serving suggestions about Pazham Pori
- Classic Tea-Time Snack: Pazham Pori is traditionally enjoyed as an afternoon snack with a steaming cup of chai—perfect for relaxing or catching up with friends.
- With Coconut Chutney: Serve it alongside a bowl of coconut chutney for dipping to add a creamy texture and complement the sweetness of the plantains.
- Accompanied by Ice Cream: For a dessert twist, pair Pazham Pori with a scoop of vanilla ice cream, letting the contrast between hot and cold, and crispy and creamy delight your taste buds.
- As a Side Dish: Include Pazham Pori as a side dish with a meal, especially with rice and curry, adding a slightly sweet component to balance the savory flavors.
- Fruit Salsa Addition: Accompany it with a tangy fruit salsa made from mangoes or pineapples to cut through the sweetness with some acidity.
- With Jaggery Syrup: Drizzle a bit of jaggery syrup on top before serving for an extra dose of authentic sweetness and richer flavor.
- Snack Board Component: Add Pazham Pori to a snack board featuring other Indian snacks like samosas, bhajis, and savory biscuits for an array of tastes and textures.
- Monsoon Delight: Serve it during the rainy season with a hot beverage, making it a cozy and comforting treat to enjoy while listening to the rain.
- With Spiced Coffee: Pair it with spiced coffee that includes ingredients like cardamom or cinnamon, which will complement the sweet and spiced notes in the Pazham Pori.
Top 5 FAQs about Pazham Pori
- What is Pazham Pori? Pazham Pori, also known as Ethakka Appam, is a popular snack from Kerala, India. It is made from ripe plantains known as “ethakka” or “nendran” bananas, which are sliced, dipped in a sweetened wheat flour batter seasoned with spices like cardamom, and then deep-fried until golden-brown.
- What type of bananas is best for Pazham Pori? The best bananas for Pazham Pori are the “Nendran” plantains that are native to Kerala. They should be ripe, with yellow skins and a few black spots, but still firm to ensure they hold together when fried.
- How do I make the batter for Pazham Pori? The batter for Pazham Pori typically includes wheat flour or all-purpose flour, sugar, a pinch of salt, water, and sometimes a bit of rice flour for extra crispiness. Spices like ground cardamom or cinnamon can be added for fragrance. Mix these ingredients into a medium-thick consistency that can coat the back of a spoon.
- Can Pazham Pori be made in advance? Pazham Pori is best enjoyed fresh and hot right after frying. If made in advance, they may lose their crispness. However, you can prepare the batter ahead of time and slice the bananas, keeping them ready to fry before serving.
- Are there any variations to the classic Pazham Pori recipe? Variations may include adding sesame seeds to the batter for a nutty flavor or including a pinch of turmeric powder for color. Some might also substitute the wheat flour with various alternatives, like all-purpose flour mixed with cornflour, to change the texture.
Pazham Pori, endearingly known as Ethakka Appam in its homeland of Kerala, stands out as a sweet and sumptuous snack that has captured the hearts of many. This delectable treat is simple yet indulgent, made from ripe ‘Nendran’ plantains, which when coated in a delicately sweetened batter and fried to golden perfection, offer a harmonious contrast of textures—a crispy exterior giving way to a soft and delightfully sweet interior.
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