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
Black sesame seeds- 1/4 tsp
Baking soda - 1/8 tsp
Water - 1/4 cup
Salt -a very small pinch.
Oil - for frying
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.