Pazham Pori is popular dish from the south Indian cuisine. It is made of ripe plaintain and maida flour. Pazham Pori recipe originated in Kerala, a state in south India, which is famous for its rich soil and banana cultivation.
To make Pazham Pori batter, take a broad pan and put the measured quantity of maida flour salt, turmeric, baking soda and mix it well.
Add a little water to make a semi solid batter out of it.It should be neither too thick, nor too thin.
Make the batter smooth and even, without any lumps and keep it aside.
To make Pazham Pori, Wash the banana ad peel the skin thoroughly.
Slice it veritically into thin pieces.you can also slice it thick, depending upon the size of the banana and the creativity of the cook who prepares it.
Place a pan in the stove and pour required quantity of cooking oil, especially coconut oil.
Once it is heated, dip each banana slice in the batter which is prepared already and ensure that the banana slice is coated fully with the batter.
Now put it in the hot oil and let it fry. Similarly, put all the slices one by one and deep fry them.
When one side is cooked thoroughly, gently flip to the other side and allow it to cook well.
Fry till you get a golden brown colour and when it is fully cooked, the oil starts spluttering and you can take out the banana fritters from the oil.
Take a plate and spread a paper towel over it and place the hot pazham pori over it.
Serve it hot with kattan chai or ordinary chai. You can never imagine a better snack than this on a rainy evening.