Pazham Pori is one of the most popular teatime snack among Keralites. You can find this snack in any paart of Kerala, every roadside restaurants, dabas, college canteens, railway stations have them. I doubt there will be any Malayali who do not like this delicious and crispy snack and so do our family. Ripe Plantains/Nethra Pazham/Ethakka is used for making this awesome snack. It is quite ezee to make Pazham Pori if you have some all purpose flour and ripe plantains in your pantry. Since my in-laws are home I mostly have these bananas at home.
Last time when I got this banana home, my son started telling my MIL 'Amma used to make snack with these bananas with sweet filling at our old home'. My MIL didn't have any clue as to what he is talking about since he said it was not Pazham Pori. When I came back from work she told me about him bugging for some 'unknown' snack with plantains. I immediately knew he was talking about 'Unnakkaya' - another famous snack from Kerala/Malabar which I always used to make before moving to our new home. He wanted me to make it again and I absolutely didn't have the energy and patience to go through all the elaborate process of steaming the plantain, making the filling, rolling them with utmost patience and then deep fry them. So I thought of making this Pazham Pori which is really Ezee to make and equally enjoyable by kids and everyone in the family. Make them for the evening snack and enjoy with your loved ones!!!!
- Ripe Plaintains/Nenthrakkaya/Kerala Banana - 3
- Maida/All Purpose Flour - 1Cup
- Rice Flour - 2 tbsp
- Baking Powder - ¼tsp
- Salt a pinch
- Sugar - 2 tbsp
- Turmeric powder - ¼ tsp
- Water - ½ Cup(use as needed)
- Oil for deep frying
- Cut the banana into half from the centre. Peel of the skin of both halves. Run the knife between each half to thinly slice them into at least 6 slice. Repeat for the bananas and set aside to make the batter
- Add all purpose flour, Rice flour, baking powder,salt, sugar and turmeric powder into a bowl. Add water little by little till you get a lump less, thick batter. Batter should not be too runny, kind of cake batter consistency.
- Heat up a kadai and pour oi to deep fry, keep in medium-high heat.
- Dip banana slices one by one in the batter and drop into the oil. You can add up to five-six slices at a time according to the size of the pan used for frying
- Turn the banana slice to cook on both sides. Make sure not to burn but fry till the covering get a golden brown color.
- Drain off to the paper towels to remove any excess oil
- Repeat the process with rest of the banana slices. Enjoy with hot steaming Chai/Tea !!!