There is nothing more that I can think of that has to follow the parippu vada, than this pazhampori. Pazhampori is Kerala style ripe plantain fritters. You go to any road side eatery there and you will undoubtedly find this. I think it can easily be crowned the “national four o’clock snack”. Plantains are so frequently available back home that this is the first snack that gets made when a guest suddenly comes in. Prepare the batter, cut, dip and fry. You are promised not to get back even a single leftover in the plate! 😉
Normally, the batter is made with all purpose flour, and some add a little bit of rice flour to give it some crunchiness. I always make pazhampori with a mix of wholewheat, all purpose and rice flours. The idea of adding chickpea flour (besan/ kadalamaavu) was given by my colleague, S. I have always mentioned I have a foodie gang in the office. I have already shared a recipe given by V, who has already left the company for greener pastures (read Canada!). During a foodie chat, S said that he makes his pazhampori with chickpea flour and I somehow had to try it. And darn, weren’t they good! The chickpea flour gives a totally new dimension to the otherwise normal pazhampori. Add in some black jeera seeds, and enjoy the extra crunch! I must mention that this is one of the kid’s most favorite snacks. Most of the time, they end up eating my share of pazhampori as well! 🙁
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2013: The way to perfect rice
- ½ cup wholewheat flour (aatta)
- ½ cup all purpose flour (maida)
- ¼ cup chickpea flour (besan)
- 2 tbsp rice flour
- 1 tbsp nigella seeds (karutha jeerakam)
- A pinch of baking soda
- A pinch of salt
- 2 tbsp sugar
- A pinch of turmeric
- Water as needed (I used approximately 1¼ cup)
- 3 ripe plaintains (nenthrapazham), sliced into thin peices
- Oil for frying
- Combine the ingredients till water into a thick batter.
- Heat oil for deep frying. The oil is ready when a drop of batter sizzles up when put in.
- Dip each slice of plantain and coat with the batter well. Slide into the oil and fry in batches till both sides are golden.
- Drain onto kitchen towel and serve warm with a cup of hot chail!