I’m back in Mangalore after an amazing 3 months with my Darling Husband in Kuwait and I felt homesick the minute I walked away from him at the airport. Plus, ever since I landed back in Mangalore both Amelia and I have fallen sick and the heat here is making everything so hard. I haven’t really cooked much ever since I got back because the thought of sweat dripping down my face just grosses me out. No, I don’t want to sound like a snobbish NRI, but, cooking in an air-conditioned kitchen in Kuwait had its perks.
Today felt like a good day to do something in the kitchen and I felt mum needed to rest so I made a quick snack for her and Amelia. And being the Mangalorean that I am, it had to be Banana Fritters. This snack also famously known as Banana Podi/ Baale Appa/ PazhamPori in the Malabar region of India is something that most households here make to have with their evening tea. From oldies to toddlers, everyone really enjoys it.
There are plenty of different versions of recipes to make good Banana fritters- with egg or eggless, with coconut stuffing or without. The recipe that I’ll be sharing is what I’ve learned from mum and how I like it best.
2 ripe Plantains cut into thin slices, lengthwise
1 1/4 Cups Maida Flour
1/4 cup sugar
A pinch of Baking Soda
1/4 Tsp salt
A pinch or two of Yellow food Colouring (Optional)
1/4 cup water
Oil for frying
*These fritters are best made with ripe plantains and no other type of Banana
*The consistency of the batter shouldn’t be runny or too thick.
Slice Banana’s and keep aside. In a bowl, add all the dry ingredients and whisk together till combined. Add water, little at a time and stir well till you get the right consistency and there are no lumps in the batter.
Heat oil and fry till golden brown.
Enjoy with your evening cup of Chai/ coffee 🙂