Pazham Pori | Banana Fritters | Ethakka Appam

ABOUT

Pazham Pori is nothing but Banana fritters a traditional tea time snack in Kerala. They are also called Ethakka Appam, Ethakka in Malayalam means Nendra Pazham (Nendran is a banana type). This is traditionally made with Maida, Nendran pazham and sugar with little bit of turmeric deep fried in oil.

My father was brought up in Kerala and he is a fan of this snack and so is my Father In Law. This tastes heavenly when consumed with a katan chai or normal tea. This is how a keralite will have it in the morning ☺️. Pazham Pori is usually chewy and soggy. This will not be crispy like bajji and we don’t add besan/gram flour to it.

But nowadays to get a fluffy fritters , I have seen many, adding besan/gram flour and more rice flour to pazham pori which tastes like bajji. But that kills the traditional flavor and taste of pazham pori. I will be sharing with you the traditional recipe of pazham pori which gives the exact taste as you eat in Kerala. You can also check other snacks recipes like Medu vada , Masala vada.

MAJOR INGREDIENTS

Nendran Pazham

Pazham pori is made with Nendran Pazham which a type of banana and is quite thin and long. Use good quality ripened banana, preferably with black spots in it as it will be sweeter and tastes good. No other banana has to be used for it. In case you want to use any other banana, you can ! It will taste good but you can’t call it pazham pori 😅

All purpose flour

Maida or all purpose flour is the coating flour for pazham pori. This is what makes it chewy and Maida usually absorbs oil and will be little stretchy. That is how a pazham pori should be.

Rice Flour

Rice flour should not be added too much, it is just added to a minimum amount. This combines with Maida and makes pazham pori just right. Use fine rice flour for this recipe.

Sugar

We are using normal white sugar for this recipe. Unlike other sweets , there is no use of cups of sugar for this, as banana by itself has sweetness.

TIPS AND NOTES

1. Nendra Pazham should be ripened preferably with black spots in it to give enough sweetness to the fritters. Don’t use raw banana for this recipe.
2. The batter should not be too thick. Thick batter will lack taste as the major taste is from banana and batter has very less flavor.
3. Batter consistency is right when you dip a spoon in the batter and take out, it should just coat the spoon to one layer. Not more than that.
4. Don’t add too much of sugar to the batter. It will turn the batter to brown when deep fried.
5. Turmeric is what gives the yellow color to the pazham pori. Add only little turmeric powder as it might give a raw turmeric smell to the recipe.

STEP BY STEP INSTRUCTIONS WITH PHOTOS

• Take 3 Nos. of ripened Nendran Pazham preferably with black spots. Use only ripened banana for this recipe as it provides necessary sweetness.

• Cut both sides and remove the skin. Cut into thin slices . One good banana can be cut into 3-4 slices.

• To a bowl add All purpose flour, rice flour , sugar & salt. The Pazham pori is usually chewy and Maida gives that chewiness and salt enhances the sweet taste and gives a balance in taste.

• Add turmeric powder and mix well. This gives yellow color to Pazham pori. Don’t add too much as it might give a punchent taste.

• Add water and mix gradually. Make sure there is no lumps and is of just right consistency. Use a hand whisk to remove all the lumps and make a smooth batter. When you dip the spoon, it should have thin layer covering the spoon & the spoon shouldn’t be visible.

• Dip the banana slice in batter. Don’t dip more than once.

• Heat the oil and fry it in hot oil. Keep in medium flame.

• Fry till it is cooked and changes color.

• Serve and enjoy !! Perfect chewy and tasty pazham pori is ready!!

Happy Eating!!

STORAGE

Pazham pori has a good shelf life and can be stored at room temperature for 3-4 days.