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.
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)
* 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