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| **Pazham Pori Recipe – Thattukada Style Banana Fry (Ethakka Appam)** |
**Pazham Pori Recipe – Thattukada Style Banana Fry (Ethakka Appam)**
Pazham Pori, also known as Banana Fry or Ethakka Appam, is a beloved snack in Kerala, often enjoyed with a steaming cup of chai. This crispy, golden treat is made from ripe plantains, or "Nendra Pazham," which are coated in a flavorful batter and deep-fried to perfection. This version is inspired by the traditional Thattukada style, a popular street food in Kerala.
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| **Pazham Pori Recipe – Thattukada Style Banana Fry (Ethakka Appam)** |
Whether you're looking for a satisfying snack in the evening or a dish to accompany your tea, Pazham Pori is sure to hit the spot. In some local Kerala eateries, this dish is even paired with beef, making for a deliciously indulgent meal.
**Cuisine:**
- Indian
- Kerala Style
- Thattukada Street Food Style
### **Ingredients for Pazham Pori:**
- **3 ripe bananas** (Nendra Pazham or plantains)
- **1 cup maida** (all-purpose flour)
- **1/4 cup besan flour** (chickpea flour)
- **1 tbsp rice flour**
- **1/2 tsp turmeric powder**
- **3 cardamom pods** (crushed)
- **1 tsp cumin seeds**
- **2 tbsp sugar**
- **1/6 tsp baking soda** (or a pinch of cooking soda)
- **Water** (as needed to adjust batter consistency)
- **Oil** for deep frying
- **1 tbsp pulimavu** (optional)
### **How to Make Pazham Pori:**
1. **Prepare the Batter:**
In a large mixing bowl, combine the maida (all-purpose flour), besan flour, rice flour, turmeric powder, crushed cardamom, cumin seeds, pulimavu (if using), sugar, and baking soda. Add water gradually to form a smooth batter with a thick, yet pourable consistency. Add salt to taste. Let the batter rest for about 2-3 hours to allow the flavors to meld.
2. **Prepare the Bananas:**
Peel the ripe bananas (Nendra Pazham) and cut each banana into three long slices, ensuring they are of uniform thickness for even frying.
3. **Heat the Oil:**
Heat oil in a pan or deep frying vessel over medium heat. Ensure there’s enough oil for the banana slices to float while frying.
4. **Coat and Fry:**
Dip each banana slice into the prepared batter, ensuring it’s fully coated. Carefully drop the batter-coated banana slices into the hot oil. Fry on both sides until golden brown and crispy. The frying should take a few minutes per side, so be patient to get the perfect crisp texture.
5. **Drain and Serve:**
Once fried, remove the Pazham Pori from the oil and place them on a paper towel to drain excess oil. Serve hot with your favorite tea or as a snack.
### **Tips for Perfect Pazham Pori:**
- Use ripe Nendra Pazham (plantains) for the best flavor and texture. Overripe bananas may be too soft and fall apart while frying.
- Adjust the batter consistency by adding water little by little. The batter should be thick enough to coat the bananas but not so thin that it doesn’t stick.
- For a crunchier texture, add a bit more rice flour to the batter.
- If you want a more authentic Kerala taste, serve the Pazham Pori with spicy beef fry or as a side dish to a Kerala-style meal.
### **Enjoy Your Pazham Pori!**
This easy-to-make Pazham Pori recipe brings the authentic flavors of Kerala right into your kitchen. Perfect for evening snacks, or when you’re in the mood for some street food magic, this dish will become a family favorite in no time. Whether you're having it with tea or as a standalone treat, Pazham Pori is guaranteed to satisfy your cravings for something sweet, crispy, and delicious.