Farida Latheef’s Pazhathapam

Pazhathapam is an evening snack from the Palakkad Rawthor community. It is typically made with a beef filling, but mutton can be used as well. It is made for newly married couples, during Bakrid and for Iftaar. 

Recipe: Pazhathapam

(Makes 5-7)

Ingredients 
1/2 kilo semi-ripe nendran bananas
250-300 grams minced mutton
2 tsp ginger garlic paste
10-12 shallots, crushed
1 large onion, finely chopped
2-3 green chillies, finely chopped
1/4 tsp turmeric powder 
1/2-1 tsp chilli powder
1/2-1 tsp coriander powder
1/2 tsp garam masala
Coconut oil for frying 
Salt, to taste

Method
Steam bananas with skin. Drain excess water.
Once the bananas have cooled, peel them and smash it into a smooth paste. Set aside.
To the pressure cooker, add the mutton, salt, small onion, ginger garlic paste and the chilli, turmeric, coriander, garam masala powders. 
Cook with a little water. 
Once cooked, make sure the water has evaporated.
In a pan, add oil, the finely chopped onion, green chillies. 
Sauté well and add the cooked mutton and continue sautéing until the mutton is partially fried. 
Take a portion of the mashed banana and shape it like an ada or unnakai. Make sure u grease your hand with ghee while doing this step. Fill it with the mutton.
Heat oil in a pan and deep fry the bananas till golden-brown.

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