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Pazhampori
Ingredients
Kerala Banana-3 (big)(Nenthrappazham)
(Can use the other bananas but becomes too soft when fried and chances of caramalising is too high, if not careful)
Maida-150g(All purpose flour)
Cumin powder-a pinch(optional)
Cardamom powder-a pinch(optional)
Sugar-3 tsp
Salt-1 pinch
Baking soda-1 pinch
Water-as required
Oil-for deep frying
Method
Cut the Bananas into medium size pieces(apna choice) and run the knife through the middle of each pieces and layer out a medium thick layer.Now prepare the batter with Maida,salt, sugar,baking soda&cumin powder, by adding water gradually so as to form a uniform batter with a slightly thick consistency(of the idli batter),enough to form a coating over the bananas.Now heat oil in a wok,when the oil is hot n smoking slightly, dip each banana piece in the batter and dip it into the hot oil.Keep turning sides. Be careful oil may splutter because of the water content in the banana.Fry the banana till it turns golden.Transfer it to a paper towel and dry off the excess oil.So.... 'Chale, let's have our Pazham Pori and chaaya(Tea)'!
Tip: If you want a crispier pazham pori, add a tsp rice flour to the batter.A little bit of cumin powder to make it richer,a pinch of turmeric to make it more colourful.
Ingredients
Kerala Banana-3 (big)(Nenthrappazham)
(Can use the other bananas but becomes too soft when fried and chances of caramalising is too high, if not careful)
Maida-150g(All purpose flour)
Cumin powder-a pinch(optional)
Cardamom powder-a pinch(optional)
Sugar-3 tsp
Salt-1 pinch
Baking soda-1 pinch
Water-as required
Oil-for deep frying
Method
Cut the Bananas into medium size pieces(apna choice) and run the knife through the middle of each pieces and layer out a medium thick layer.Now prepare the batter with Maida,salt, sugar,baking soda&cumin powder, by adding water gradually so as to form a uniform batter with a slightly thick consistency(of the idli batter),enough to form a coating over the bananas.Now heat oil in a wok,when the oil is hot n smoking slightly, dip each banana piece in the batter and dip it into the hot oil.Keep turning sides. Be careful oil may splutter because of the water content in the banana.Fry the banana till it turns golden.Transfer it to a paper towel and dry off the excess oil.So.... 'Chale, let's have our Pazham Pori and chaaya(Tea)'!
Tip: If you want a crispier pazham pori, add a tsp rice flour to the batter.A little bit of cumin powder to make it richer,a pinch of turmeric to make it more colourful.
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