Ingredients
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2 large, ripe but firm Nendran Bananas
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1 cup All-Purpose Flour (Maida)
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2 tablespoons (for crispiness) Rice Flour
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2 teaspoons (optional) Sugar
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1/4 teaspoon (for color) Turmeric Powder
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a pinch Salt
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as needed to make the batter Water
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for deep frying Oil
Directions
Tips for the Best Pazham Pori
- Use ripe but firm Nendran bananas for the best flavor and texture. Overripe bananas may turn mushy during frying.
- Adjust the sugar in the batter based on the sweetness of the bananas.
- For a unique flavor, you can add a pinch of cardamom powder to the batter.
Note: Nutrition values may vary depending on portion size and cooking method.
Steps
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1
Done
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Prepare the Bananas• Peel the ripe Nendran bananas. • Slice them lengthwise into thin strips, about 1/4 inch thick. Set aside. |
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2
Done
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Make the Batter• In a mixing bowl, combine all-purpose flour, rice flour, sugar (if using), turmeric powder, and salt. • Gradually add water and whisk to form a smooth, thick batter. Ensure there are no lumps. The batter should coat the back of a spoon without dripping too much. |
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3
Done
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Heat Oil• In a deep frying pan or wok, heat oil over medium heat. To check if the oil is ready, drop a small amount of batter into it. If it sizzles and rises to the surface, the oil is ready. |
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4
Done
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Coat and Fry• Dip each banana slice into the batter, ensuring it is evenly coated. • Carefully slide the coated banana slices into the hot oil. Fry in batches to avoid overcrowding. |
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5
Done
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Fry to Perfection• Fry until the banana slices are golden brown and crispy. Flip them occasionally for even cooking. • Remove with a slotted spoon and place on a paper towel to drain excess oil. |
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6
Done
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Serve• Serve hot with a cup of tea or coffee for the perfect snack. |
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