In some parts of Kerala pazham pori is called bolly.
- Ripe Kerala Banana (Nenthra Pazham/Etha Pazham) – 2
- Roasted Rice flour (Varutha Appa podi) – 1 Tea cup
- Corn Flour – 2 Table-spoons
- Turmeric powder – ½ Tea-spoon
- Cumin (small jeera) seeds powder – ¼ Tea-spoon
- Black Till (Ellu) – 1 Tea-spoon
- Cardamom powder ¼ Teaspoon
- Brown sugar or honey – 1 Tea-spoon (Optional)
- Salt – 1 Pinch
- Oil – For deep frying
Peel and cut each banana into 4 pieces, lengthwise, if it is too long, can cut in the middle too and keep aside (very ripe bananas are the best and sweet ones).
Place rice flour and corn flour in a bowel, add little water and make it into a thick paste to dip the banana pieces. Add salt, turmeric powder, cumin seeds, black Till, Cardamom powder and brown sugar (can use white sugar but may not be healthy) or honey; mix well, after heating oil in a pan take the banana pieces, dip in the batter and put one by one into the hot oil and fry; when one side gets golden color turn and fry the other side until golden color. If there is extra batter don’t throw out, take one spoon full and pour into the oil and fry, ite tastes really good. Those who like this snack to be very sweet add more sugar or honey. Serve it when warm.
It’s a very delicious snack for tea which you and your family will cherish and be wanting more. Children will love it. You can take more oil for frying, since its a nonstick pan I have taken very little oil, because I don’t reuse oil and if taken more it will be a waste. You can use any oil of your choice for frying. Coconut oil is tastier and healthier. You will really thank me after making this snack. So easy fast tasty snack it is.
There is a small hotel in Cochin where Pazham Pori is served with beef roast. It’s delicious they say, I haven’t tried it still.
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