Pazham Pori also called Ethakkappam (Plantain Fritters), is a very popular snack in Kerala made using ripe plantains. ( This is what Keralites call Nenthrappazham/Kerala banana)
Here’s how I made it.
3 ripe plantains (Halve each plantain and make 3-4 slices from each half)
Oil for deep frying
For the batter:
1 cup all-purpose flour
½ cup rice flour
Sugar (add depending on sweetness of the plantain)
½ tsp baking soda
A pinch or two of cardamom powder
Salt to taste
Mix everything in water to form a thick batter that coats each slice really well.
Heat the oil for frying.
Drain off the excess oil on paper towels.
Serve hot with tea.
This is being sent to Mandira of
This is also my entry for “What’s your favorite snack?” - an event being hosted by Hima of SnackORama.
I had some batter left over after making the plantain fritters, so I went ahead and made some onion bhajjis too.
I just peeled and halved an onion and used a mandoline to get thin slices from each half, mixed it into the batter and fried it till golden brown.
Note: I would normally use chickpea flour (besan) to make the batter for this kind of pakoda, and spice it up with some green chillies or chilli powder.