Pazham pori, a dish prepared mainly in Kerala, it is an all-time favorite snack of Keralites. Only a special type of banana called Nendra pazham (plantain) is used to make this dish.
- Ripe plantain ( Nendra pazham) – 2
- Maida – 4 table spoon
- Rice flour – 1 tbspoon
- Salt – to taste
- Sugar – 1 tsp ( You may use Jaggery powder also instead of sugar – both optional )
- Water – enough to make a thick batter
- Oil – to fry
- Take two ripe plantain. Peel the skin. Cut into half / or into 3 pieces. Each piece again cut length wise into quarter inch strips. set aside.
- To prepare the batter – mix in a bowl maida, rice flour, salt and sugar. Now add water slowly to the mixture and mix by fingers. The consistency of the batter is very important. It should be a thick batter so the batter adheres to the banana pieces. If the batter is very thick, add little more water. Make sure the batter does not become thin. Mix well.
- Heat oil in a kadai till hot. The batter should nicely coat the plantain when dipped. Dip each strips of plantain in the batter and add it to the oil.
- Fry the plantains until slightly golden. Serve hot.