.svg)
Pazham pori
 | It has been suggested that this article be merged into Pisang goreng. (Discuss) Proposed since January 2021. |
Pazham pori also known as ethakka appam and bekkachi is a fritter food with ripened banana or plantain[1] and maida flour. A popular food item in South Indian cuisines, it is generally eaten as a breakfast or a snack.[1][2] It is called as Balekayi bajji in Kannada, Vazhakkay bajji in Tamil, and Aratikaya bajji in Telugu.
Preparation
Pazham pori is principally made from bananas or plantain. Plantains are slit lengthwise after peeling and is dipped into a batter made from all purpose flour, salt, turmeric powder and sugar. This is then deep fried in oil until golden brown.[3] In the other South Indian states of Karnataka and Tamil Nadu, it is however prepared using besan flour.
Serving
Pazham pori is served usually along with tea or chai as a snack in the evening. In some restaurants pazham pori is served along with beef.[4]
See also
References
- ↑ 1.0 1.1 Fodor's Essential India: with Delhi, Rajasthan, Mumbai & Kerala. Full-color Travel Guide. Travel Distribution. 2015. p. pt772. ISBN 978-1-101-87868-2. Retrieved 29 January 2017.
- ↑ Sathyendran, Nithya (25 November 2016). "Kerala on the menu". The Hindu. Retrieved 2 December 2017.
- ↑ "Pazham Pori / Ethakka appam - Kerala Recipes". Tasty Circle. 2 November 2013. Retrieved 22 February 2019.
- ↑ Sathyendran, Nita (25 November 2016). "Kerala on the menu". The Hindu. ISSN 0971-751X. Retrieved 22 February 2019.
 | This Indian cuisine–related article is a stub. You can help Wikipedia by expanding it. |