Ingredients
- 2 large, ripe but firm Nendran Bananas
- 1 cup All-Purpose Flour (Maida)
- 2 tablespoons (for crispiness) Rice Flour
- 2 teaspoons (optional) Sugar
- 1/4 teaspoon (for color) Turmeric Powder
- a pinch Salt
- as needed to make the batter Water
- 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
1 Done | Prepare the Bananasโข Peel the ripe Nendran bananas. โข Slice them lengthwise into thin strips, about 1/4 inch thick. Set aside. |
2 Done | Make the Batterโข In a mixing bowl, combine all-purpose flour, rice flour, sugar (if using), turmeric powder, and salt. โข 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. |
3 Done | Heat Oilโข 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. |
4 Done | Coat and Fryโข Dip each banana slice into the batter, ensuring it is evenly coated. โข Carefully slide the coated banana slices into the hot oil. Fry in batches to avoid overcrowding. |
5 Done | Fry to Perfectionโข Fry until the banana slices are golden brown and crispy. Flip them occasionally for even cooking. โข Remove with a slotted spoon and place on a paper towel to drain excess oil. |
6 Done | Serveโข Serve hot with a cup of tea or coffee for the perfect snack. |
