Friday, June 09, 2006

Pazhampori-"Chaaya,Pazham Pori,....Vada....Chaya!!...

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"Chaya, Chaya,Vada...Pazhampori...pazhampori...vada...."Even in that great pandemonium at the Kerala Railway stations,these voices were always heard above everything and the splendid aroma was a great relief from the otherwise unbearable reek of the coaches...Many hands stretched out of the windows to reach out for a packet of hot Pazhamporis or Banana fritters....and several times mine too....During every train journey to Home, in those hostel days in India,I eagerly waited for the Kerala border to come where I could have my pazham poris....Of course there has been times when I have been thoroughly disappointed and I ended up throwing the pazhampori sticks!...they were made so horrible at times by our caterers....well criticism apart, I think most of the times it has been a good memory.....Be it a thattukada or a proper hotel,Pazham pori is perhaps one inevitable item on the Snacks menu in kerala....A very filling snack indeed! ...So when my husband said some of his friends might join us in the evening, the first snack that came to my mind is pazhampori. Well interestingly pazhampori has a clone in Karnataka and Andhra,called Paniyaram.During the jack fruit season you can substitute bananas with jackfruit in the recipe and enjoy Jackfruit fritters also in the same way.

Ingredients

Kerala Banana-3 (big)(Nenthrappazham)
(Can use the other bananas but becomes too soft when fried and chances of caramalising is too high, if not careful)
Maida-150g(All purpose flour)
Cumin powder-a pinch(optional)
Cardamom powder-a pinch(optional)
Sugar-3 tsp
Salt-1 pinch
Baking soda-1 pinch
Water-as required
Oil-for deep frying

Method

Cut the Bananas into medium size pieces(apna choice) and run the knife through the middle of each pieces and layer out a medium thick layer.Now prepare the batter with Maida,salt, sugar,baking soda&cumin powder, by adding water gradually so as to form a uniform batter with a slightly thick consistency(of the idli batter),enough to form a coating over the bananas.Now heat oil in a wok,when the oil is hot n smoking slightly, dip each banana piece in the batter and dip it into the hot oil.Keep turning sides. Be careful oil may splutter because of the water content in the banana.Fry the banana till it turns golden.Transfer it to a paper towel and dry off the excess oil.So.... 'Chale, let's have our Pazham Pori and chaaya(Tea)'!
Tip: If you want a crispier pazham pori, add a tsp rice flour to the batter.A little bit of cumin powder to make it richer,a pinch of turmeric to make it more colourful.

9 comments:

Sumitha said...

Oh no Doc,it is so difficult for me to find nendrapazham here!Just by looking at your pictures i can smell the pazham pori!
Delicious!!!

Maya Cassis said...

this is my absolute fav recipe...thanks for sharing it here

archana said...

I am amzed every time i visit your blog, seeing all the new additions. Pazham Pori...... Mh.... I make it whenever i find good ripe nenthrappazam in the market here. Good job !!!!

indianadoc said...

>Sumi,We too have to go to Birmingham to get Nenthrappazham...tht kerala shop was really a home away fr home feeling the first time I went there...Firt thing that welcomed me there was a huge poster of Mammotty!!....Sad that u cant get it in Switzerland...

>Maya,thanx for visiting...

>Archana...thanx dear for all those comments...

Inji Pennu said...

ah! the smell of pazhampori.

indianadoc said...

>LG...shall I parcel some??!!

Anonymous said...

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Current Vasu said...
This comment has been removed by the author.
Current Vasu said...

Hello Indianadoc! Nice post. Was searching a definition of "kadi" when I came across this post. Hope you dont mind if I add a hyperlink to this post in my blog, hopefully that should help my readers understand the "kadi". :D