UNDAN PORI

These rustic, deep-fried fritters made with whole-wheat flour, jaggery and banana are a popular snack from Kerala. Undan pori is best enjoyed with a hot cup of chai! These are  fritters  made with  whole  wheat  flour  and  bananas – in other  words whole  wheat banana  fritters.    Mashed  bananas   and  a  pinch of  baking  soda  keeps   these soft  and  spongy  while  jaggery   adds a  little  sweetness.  What I love  most, as a cook , that I don’t have to plan ahead. The ingredients for the batter are pretty much pantry staples.   It was  one  of  the  go  to  recipes   when   kids  in the neighborhood  used  to  gather  in our living  room.

Ingredients

  • 1 1/2 C Whole Wheat Flour See Notes
  • 1/4 C Rice Flour
  • 1 -2 Ripe Banana See Notes
  • 1/2 C Grated Jaggery See Notes
  • 1/2 C Grated Coconut See Notes
  • 2 Pods Cardamom
  • 1 Pinch Salt
  • 1 Pinch Baking Soda
  • 1/2 C Water
  • Oil As Needed To Fry

ALSO READ: Homemade starbucks panini

Instructions

  1. Take all the  dry ingredients  in a  bowl  and  mix  well together. Add  coconut and sliced  banana. Mash the banana into the  mix  with the  help of  a  fork or  spoon. Add  grated  jaggery, cardamom powder   and  water   to make a  thick batter (See Notes for jaggery).

  2. Let the  batter  rest  for 15 minutes.

  3. Add enough oil in a  pan  to  cover  the  bottom  by about 1 inch and heat.  Drop a little batter  into the  hot  oil.if  it  sizzles  and  slowly rises up to the  top  the oil is  at thet  temperature. If  it  burns  turn the  heat off  and  let   the  oil cool a  little  before proceeding.  If  there is  no  vigorous  activity around  the  dropped  dough the  oil is  not  hot  enough.  Heat longer  and  try again.

  4. Drop the  batter  by spoonfuls  int the  hot  oil.  Fry over  medium heat  flipping once  or  twice  to  brown  evenly on all sides.

  5. Remove with a slotted spoon and drain them on kitchen towels. Serve warm.

  6. These are  best  served  fresh.  Once  cooled  store in the  fridge  in an airtight container for  up to 2 days.    Warm  before  serving .

Recipe Notes

  • These can be  made  with  all purpose  flour  as  well.
  • Use ripe  bananas.  When using  small bananas  double  the  number.
  • If  using  blocks of  jaggery or  when unsure  of  the  purity of  jaggery melt  it  in 1/2 C  warm water  and  strain.
  • When  jaggery is  not available  use brown sugar.
  • Fresh  or  dried  coconut  can  be  used  in this  recipe.

 

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