Friday, January 17, 2014

Ethakka Appam/ Pazham pori / Plantain Fritters

Pazham Pori with Hot Chaya/Tea is a big hit in Kerala. Am not sure if there is any other state in India where these Plantain's/Ethaika are grown , though we get'em in any Malayali/Kerala store in other states.
There are other places in the World , where Plantains are fried , the Mexicans fry these and has it with Rice and sour cream , had seen an episode in  Food Network once , I was amazed how Plantains goes with white rice likewise people in other countries might wonder how we eat Plantains chips with Rice :) Hence these Plantain are always found in Mexican store's in US.
For those who are not sure the difference between plantains and Banana , as that's a frequently asked question , found a Blog where the difference between the two are clearly stated.

There's no much ingredients for a plantain fritter's as they are good as it is but its usually fried in a batter made with All purpose flour + sugar + a pinch of turmeric Powder(for color) + a pinch of Baking Soda and some salt. 
The guilt that its a "Fried"  snack forces me to fortify this dish with many unnecessary but nutritious ingredients.
Substituting all purpose flour with wheat flour as my hubby's Granny does is a good idea , should try once , it tastes even better.

Ingredients 

Plantain's - Ripe one's are the best , 2 big no's
Wheat Flour - 1/4 cup
Rice flour - 2 table spoon (Optional)
All Purpose Flour - 1 table spoon
Egg - 1 no (Optional or else make batter with water or milk) 
Sugar - 3 table spoon or more according to your preference 
Baking soda - a pinch (optional)
salt - a pinch
Turmeric Powder - a pinch (optional)
Flax seed Powder - 3 table spoon ( OPTIONAL / NO NEED - that's the only way I can finish the flax seed powder which we buy when we try to become fitness freaks at times ;) 
Oil for frying - (coconut oil is used traditionally) 


Method 

* Slice the banana's first cut in to half and then slice length wise in to 2 or 3 pieces (mine is always thin, some prefers it to be thick, to get that big plantain bite)

* Make a batter with all the other ingredients , add water to make it loose , but  thick enough to coat the plantain's slices when dipped. adjust adding flour if the batter seems more watery.


* Heat oil in a non stick pan (Preferably) , dip the plantain slices in the batter and fry.

 * Fry till both sides are golden brown , make sure the oil is hot enough while frying or else these tend to absorb more oil



Cheers
TN