Ethaka Appam / Pazham Pori – a great evening snack

A deep fried banana snack, popularly had for tea time and especially on rainy days , a Kerala delicacy – Pazham Pori.!

It had been pouring here in Bahrain. The clouds were dark and heavy, the cold winds belting across the region, the swaying mint leaves giving out a  pleasant radiant smell through the open windows and with talks about whether the next tsunami would hit us… rain in the desert is a different experience all together- sometimes pleasant, sometimes scary.

Being the optimist that I am .. at least where food is concerned..  the rains evoked in me a memory of steaming cups of illaichi (cardamom) tea and banana leaves loaded with pazham pori. This is my ultimate evening snack. I am so addicted to it to the extent that I probably travel by trains to eat these greasy treats.  Greasy or not, healthy or not… I just love these.. So here is the recipe, one that is a definite must make..!!

PAZHAM PORI

Ingredients

  • Ripe Ethaka / Plantains – 4
  • Maida (All purpose Flour) -1 cup
  • Sugar – 4 Tbsp or as needed
  • Salt a pinch
  • Egg white – 1
  • Baking Powder – a small pinch
  • Black ellu (sesame seeds)  – 2 Tbsp
  • Turmeric – a pinch (optional)
  • Oil as needed

Method

  • Cut each plantain in 6 pieces. I usually make the pieces about 1/2 inch in thickness. This ensures that proper cooking of the plantain happens. Keep aside.
  • Take a deep bowl and combine maida, sugar, salt, baking powder, egg white, turmeric and enough water  to make a paste. The paste should not be too thick nor should it be too watery. Add the Black ellu and mix well. Transfer this batter to a rectangle shaped bowl. This is not necessary, but this ensures that you have the space to swish and turn your plantains till well coated.
  • Heat a kadai . Add enough oil to deep fry the plantains. Test if the oil is hot enough by dropping a teeny bit of batter in it. The oil is appropriately hot if it sizzles and floats up without burning.
  • Dip each plantain piece into the batter till well coated and add to the oil. Cook till it puffs up and becomes crispy and slightly speckled with browns.
  • Serve with a hot cup of chai. Sit back, look out and enjoy the rains.

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