Dear @AdrianLunsong & friends,
Thanks for your continuous inspiration and support in bringing out this post.
Banana Fritters (Nenthra Pazham Pori, Pazham Pori, Ethakka Appam and Bekkachi). Also known as:
Vazhakkay Bajji - in Tamil Nadu,
Balekayi Bajji - in Karnataka,
Aratikaya Bajji - Andhra Prades/Telangana
This famous sweet snack is from Kerala (India) and is popular in Tamilnadu also. This snack has a golden yellow colour with a crispy coating of batter outside with soft & sweet banana inside.
This is my maiden attempt at this topic; I am an amateur in writing recipe too. This post is prepared with the help of my wife (though she is an LG, she is not active). We have tried to keep the process to the traditional method to the extend possible. Also, LG @aaryesdee has helped us a lot in proofreading & editing (thanks a lot, dear RSD)
In short, there are three processes for the preparation:
- Selecting good quality, firm and ripe bananas and cutting them into the required shapes & sizes.
- Preparing the batter as per the simple recipe, given below.
- Then fry the banana pieces dipped in the batter till they reach golden yellow colour.
The Pazham Pori is ready.
[If all the materials are kept ready, one batch can be prepared in 20 minutes]
Caption: (1). Raw banana in the hands of my wife, (2). 4 Pieces [about 1kg] of banana, (3). Half peeled banana, (4). Full peeled banana.
Caption: Banana pieces cut in different shapes.
Ingredients needed:
- Nenthra Pazham (Kerala banana) [rippe ones which are firm] 4 nos
- Maida 1cup (AP Flour)
- Rice flour 1/2 cup
- Sugar ÂĽ Cup [Depends on the sweetness of Banana]
- A pinch of salt to balance the taste
- Baking soda ÂĽ tsp
- A pinch of Turmeric powder, as shown in the photo (to give the golden colour).
- For traditional Kerala Pazham Pori, coconut oil is preferred, though vegetable oil will also be fine.
Preparing Banana:
Firstly, remove the skin of the banana and cut it into smaller pieces - the shape can be purely of your choice; however, do not cut into very thick pieces. Having said that, the very traditional shape is of full banana sliced into long pieces. But, small pieces provide better taste and easy to consume also.
Preparing the Batter:
Starting with Maida in a mixing bowl, add raw rice powder (not fried) and other ingredients (except turmeric powder) and mix it with a spoon. The next step is adding water which should be done by thoroughly stirring the batter with a whisk; take special care to ensure that the batter is thick enough to form a uniform coating around the banana slices.
Add turmeric powder to suit your colour. (Ref our photo)
(Prepare the batter first [before slicing the banana] and keep it for a few minutes)
Caption: (1). The rice flour in the cup and maida in the bowl, (2). Bowl of maida and rice mix with sugar, (3). Add a pinch of salt, (4). Cup of water and the flour mix, (5). Batter in the required consistency, (6). Adding a pinch of turmeric.
Preparing the Oil:
If available use a thick bottom pan (Wok); load the pan with around 500 ml of oil of your choice. Start heating the oil in full flame, till it reaches the required temperature.
To confirm whether the oil is ready, sprinkle a drop of batter in the oil; if ready, the drop will bubble up, or insert a wooden stick, touching the bottom of the oil. If bubbles start forming on the stick, it indicates the oil has reached the desired temperature.
Start frying:
After adjusting the flame to a medium level, then dip the banana pieces in the batter and place them slowly into the hot oil, one by one. Ensure that each piece has enough space to get cooked separately. If crowded, the pieces may stick together.
Frying:
Initially, allow the fritters to get cooked for about 3 minutes, without disturbing them;
After the first 3 mins, flip the fritter over to the other side & fry it for 2 minutes; repeat this till you get the golden yellow colour, under the medium flame.
Caption: (1). Loading the oil with the banana pieces, (2). Frying the banana fritters for the first 3 minutes without disturbing them, (3). Tuning the banana pieces using the slotted spoon, (4). Banana fritters removed to tissue.
- Take out the pieces when it reaches golden yellow colour.
Caption: The above process is repeated for the different shapes.
Remove and keep the fritters on tissue paper or kitchen towel to drain the excess oil.
“Nenthra Pazham Pori” is ready to be served.
Serve hot. Ideal to be served as a Teatime snack.
Though I am sure that the process is technically correct, kindly pardon me for any presentational mistakes.
Hello friend @Denise_Barlock , can I get your expert opinion, please?
Special thanks for the supports from @FalguniP , @RosyKohli @Gurukrishnapriya & many other friends - kindly guide us. For many of you, I might have written this post at a too basic level - it’s my style - thanks for understanding.
Short Videos on specifics:
1 - Banana Slicing (15 Secs) - Click here
2 - Consistency Explained (08 Secs) - Click here
3 - Pouring Oil into the wok (09 Secs) - Click here
4 - Adding banana slices to the oil (15 Secs) - Click here
5 - Frying the banana fritters (15 Secs) - Click here
6 - Removing fritters from the oil (15 Secs) - Click here
Hello friends, how is my adventure?
@Shrut19 @Anil6969 @AjitThite @jagatji
Your suggestions & comments will help me & my wife
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…
. In Malaysia, we have our local version aptly called Goreng Pisang. Some photos from
). Maybe you can give us a recipe for Unniyappams next time also. 
