June 27, 2006

Plantain Fritters / Pazham Mukki Porichathu/ Pazham Pori

This is a standard item on the menu in any restaurant in Kerala, from thattukadas (dhabhas/streetside cafes) to resorts. The only difference is that thattukada serves it cold (sometimes it is hot)and the antiquity of the oil used in frying it determines the condition of our stomachs. I used to love buying it at the railway stations, enticed by their hot smell. Back home, it's the quickest tea snack when there are impromptu guests. Here, with the bananas not so readily available in their correct state of ripeness, it is a preordained dessert.
Annita has described how to find and ripen the bananas we get in US. My workshop also has posted a similar recipe. This is the Mappila version of the fry, hence the slight differences. You could even squish or mash the bananas into the batter if it is too ripe to slice and fry lumps of it.

You will need:
Fully ripe plantains-2
Enriched Flour (Maida)-1 cup
Rice flour (optional)- 2 tbsp
Sugar -1tbsp
Black sesame seeds- 1/4 tsp
Baking soda - 1/8 tsp
Water - 1/4 cup
Salt -a very small pinch.
Oil - for frying

Preparation Method:
1. Peel and cut the banana into 2 sections.Then cut them lengthwise into 4 pieces of equal thickness.
2. Mix all the dry ingredients together and then add water slowly while stirring to make a smooth paste. It should be lump free and not too watery. If it does become watery, add a little more flour.
3. Heat oil in a pan.
4. Dip each banana slice in the batter to coat it on both sides and slide it into the oil.You could fry 4 or 5 at a time based on the size of your pan. Deep fry on medium heat till it turns a golden brown. Drain onto paper towels and serve.
Just don't burn your tongue.


Sumitha said...

Mmmm...is it payam pori Shaheen!Looks yum!

RP said...

That looks so good. I made this last evening! When I make this, I just throw in some sesame seeds just because I wanted to use up some of the big stock of sesame seeds I have. I have been adding it in everywhere possible. I didn't know people really use it in pazhampori recipe. Great idea of squishing it to the batter if they are too ripe. And yes, I always burn my tongue tasting these right after frying!

indianadoc said...

So you have also posted a pazhampori...malayali can never exclude pazham pori from the snack list....I too had posted it some time back...

Annita said...

Looks good Shaheen..Even i'm very fond of Pazham pori available in trains...:))And thanks for the mention..

Bindu Vijayakumar said...

You reminded me of my favorite pazham pori.

I just cant resist eating pazham pori while travelling in train.

I remember the resturant in Kuttipuram, where we used to get real good pazhampori, i never missed to eat them on my way to my native...

Krithika said...

First time to you blog. Looks like I stopped at the right post. Wow ! I have never tried this. I bet it is delicious. Great recipe !

archana said...

Looks good,this is one of my all time favorite snacks.

Shaheen said...

hmm.. a bit late but thanks to all of for all your feedback.
Indianadoc, I hadn't come across your post.Do you make it the same way?
Its true, most mallus love this.
This is my all time favourite snack. Always to be eaten steaming hot.

malluP said...

awesome! this did remind me of train rides from bombay to trivandrum. been almost 10 years since i tasted these. shall make them tonight.

Rahul Sadagopan said...

I posted an image of pazham pori here & have added a link to this page for the recipe.

Anonymous said...


these are delicious!!!!

i varried the recipe a little and put chilli powder and ground black pepper in them.


? said...

Hi Shaheen,
Loved your blog and the traditional Malabar recipes.

Just found your recipe, almost verbatim, in http://www.zonkerala.com/recipes/snacks-savorites/pazham-pori.htm

meena Manoj Panicker said...

hmmmm try this mix aval brown and jaggery and keep it in between the sliced banana and thn dip it in maida mix and fry..........wow i bet its yummmmy...........meena