Pazham pori
Pazham pori, from above
VegVeganKerala

Pazham pori

Ripe nendran banana in a sweet golden batter. Kerala's tea shop hug.

30 minTime
4 gProtein each
mildSpice
Chayakada evenings2 chapters · 1 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.
The original
374kcalsame
4 gproteinsame
4 gfibresame
30minutessame

Pazham pori, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Banana2 ripe nendran bananas
Maida (all-purpose flour, plain flour)1 cup
Rice flour2 tbsp
Sugar2 tbsp
Turmeric (ground turmeric)a pinch
Waterabout 1/2 cup
Coconut oilfor frying
Salta pinch

Method

5 steps
  1. 1Peel the bananas, halve and slice lengthwise into thin strips.
  2. 2Whisk maida, rice flour, sugar, turmeric, salt and water to a smooth, thick batter.
  3. 3Heat the oil on medium. Test with a drop of batter.
  4. 4Dip, coat and fry a few at a time, turning once.
  5. 5Serve with chai.
Serve it like this

Drain on paper for a minute, pile onto a plate and serve hot with chutney on the side.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Pazham pori: a bread or rice, a side, something to drink and something sweet.

On the side Avial35 min
On the side Beans thoran20 min
To drink Kulukki sarbath5 min
To drink Sulaimani chai10 min
Something sweet Tender coconut pudding30 min
Sign up to send it to your cook