Tuesday, 20 September 2011



1)    Fully ripe Nendran banana – 4 Nos.
2)    Maida (refined wheat flour) – 200 gm.
3)    Corn flour – 50 gm.
4)    Sugar – 1 tablespoon
5)    Salt – ¼ teaspoon
6)    Cooking oil to deep fry

To Cook:
Peel the banana. Cut into 2 pieces. Slice each piece lengthwise into ¼ inch thick slices. Put the ingredients Nos. 2 to 5 into a blender or food processor. Pour a little water and blend nicely to form a batter which is slightly thicker than pancake batter. Set a wok of cooking oil on the stove.
When the oil is hot, dip and turn the banana slices one by one in the batter so that the batter sticks to both sides. Slowly slip them into the hot oil. Put in only enough slices to deep fry comfortably. If you put too many, the batter jackets will stick together. Gently flip over. When the Pazham Pori is slightly brown in colour, lift out and drain off all the excess oil. Eat warm.
Pazham Pori is a delicious snack widely sold in little teashops all across Kerala. The street food sellers often use eggs and baking powder in the batter, but your homemade Pazham Pori will certainly taste even better.

No other variety of banana can be substituted for Nendran to give the desired quality.

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