Pazham Pori(Plantain Fry)
Posted by Annita on March 2, 2006
Plantains(Ethakka) are very common in South India.Plantains when ripened (almost black in color)are very sweet and can be eaten raw.Steam cooked ripened plantain can be given to infants.Green plantains are often used as a vegetable and are used in cooking.Plantain chips which is a popular Keralite snack is made from green unripened plantains.The plantain is normally eaten as a starchy staple food.It is rich in carbohydrate and potasium.
Plantain fry is made using well ripened plantain.It is very hard for us to find such sweet plantains in U.S.So I normally buy the most ripened(almost yellow in color) ones and keep it in a warm place,preferably inside oven for 3-4 days.When the color has turned almost black,you can use it for any sweet dishes or you can eat raw.
The plantains what we are getting here are not that sweet as we get in Kerala.So i used to add more sugar to the dough to compensate the natural sweetness of the plantain.
Plantain fry or Pazham Pori or Ethakka Appam is a very very popular snack in Kerala.Thinking about the Pazham Pori (especially the ones you get in train )itself is mouth watering.
Here goes Lil’ Milan’ Choice of Pazham Pori recipe….
Ripened Plantain -1
Maida(All Purpose Flour) – 1 cup
Sugar -2 tsp(Depends on the sweetness of plantain)
Egg -1 (Optional)I used to add egg when i prepare this for my kid.
Milk- 2 tsp
Baking powder -a pinch(Optional)
Salt -a pinch(just to adjust the sweetness)
Oil- for deep frying
Prepare a dough with all the ingredients except the plantain.The consistency should be like Idli batter. Cut the plantain into 3 equal portions and slice each portion again into 3.
Dip the plantain slices in the batter and deep fry till light brown.
Serve hot .