Pazham Pori (പഴം പൊരി)

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Pazham Pori is one of the most iconic tea-time snacks in Kerala. Just the thought of this hot and crispy sweet snack is enough to drive any Malayalee into full-on Nostalgia. Pazham Pori or Plantain fritters are made with ripe Plantains.

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♦Prep time: ♦Cook time: ♦Servings:4-6

You can strike through ingredients, as you prep them, by clicking on the ingredient.

 

Ingredients:

Plantains		2 ripe ones
Plain flour		1 cup
Rice flour		1 Tbsp
Salt		Less than 1/4 tsp
Sugar (depends on how sweet the plantains are)		2 - 3 tsp sugar
Turmeric powder		Less than 1/4 tsp
Water		1/2 cup, and more as needed
Baking Soda		a Large pinch
Coconut oil, for frying		As needed

Ratheesh AKA Pazham Pori. Malayali’s all time favorite tea snack  നല്ല ചൂട് പഴംപൊരിയൂം അടിച്ച ചായയും!

Method:

1. Peel the RIPE plantains. Plantains should be ripe but not overly so for best Pazham Pori. The smell should tell you. The plantain pictured above is just about to be too ripe.
2. Slit vertically/ lengthwise and then cut in half to make 4 fritters. (You can make them longer by cutting into two or smaller by cutting into 6 – as you prefer)
3. Add plain flour, rice flour, salt, turmeric powder, and sugar (according to the sweetness of plantain)
4. Add half a cup of water first and stir briskly, till there are no more lumps. Add more water, just to get the batter smooth. It should remain quite thick.
5. Heat coconut oil in a deep-sided wok /Kadai.
6. Add baking soda to the batter – just before frying and stir through the batter to incorporate properly.
7. One at a time, dip the fritters in the batter and slide into the hot oil.
8. Fry till golden light brown and puffed. Fry both sides evenly till the edges are crisp.
9. Drain on kitchen paper towel and serve with a good cup of Indian tea.

Pazham Pori (പഴം പൊരി)

 

Notes:

• As with many Kerala recipes, Coconut oil is the preferred choice and gives the best flavor.
• The optional addition of coconut milk also boosts flavor.
• These fritters are great served hot, but are yummy even if cool/ served later in the day.
• The batter should be thick enough to provide a nice  – full and crispy coating.
• Read more about KERALA CUISINE.

Key Ingredients: Plantain, Sugar, Flour, Rice flour, Turmeric, Salt, Baking soda, Coconut Oil.

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