Kerala Special - Pazham Pori

Directions

1. Mix maida, rice flour, turmeric powder and sugar with water to a thick batter in a wide pan. Set aside for 10 minutes. It’ll become a bit glutinous. Ratio : for 1 cup of maida, use 1 tbsp rice flour. Rice flour makes it crisp. You can also use soda bi carb for crispness if you want. Or a sachet of eno, which is soda bi carb. Another way to get it crispy is to use very very cold soda instead of water to make the batter.
2. Slice the nendran bananas with a knife. Not too thick that it won’t cook and not too thin that it breaks. You can keep it any length you like. Easier if you cut it shorter. In tea shops, they keep the whole length. For me, that’s difficult. So I cut it short.
3. Pour oil in a Kadai and bring it medium heat and keep it at medium heat. Once ready, you can start frying. Too hot and the insides won’t cook. Not hot enough, it’ll drink up too much oil. Now put the pieces in the batter, few at a time, coat both sides well and deep fry few at a time till it becomes a golden yellow.
4. Serve hot with a cup of tea! Enjoy!
5. Some add elaichi. Some versions have a stuffing inside. My recipe is how it’s made at home.