Welcome to the next post of Taste-Tickles. It’s been quiet sometime since our last post and am extremely sorry for the same. We had experienced a few technical glitches but we have resolved the same. So now that we are back, let’s start with a snack that’s enjoyed by all the Malayalis out there: Pazhampori-Banana Fritters
If you would ask a Malayali to describe the snacks they enjoyed since their childhood, then pazhampori would top the list for there wouldn’t be a single malayali out there who hasn’t enjoyed this snack. Made from ripe nendra (a type of banana) this snack is available throughout Kerala and is a favorite evening snack. So, do make this delicious snack and enjoy it with a cup of black tea enriched with cardamom and sugar and do leave your comments and opinions below😁
Dish: Pazam Pori a.k.a Banana Fritters
Served as: Snack
Preparation Time: 20 minutes
Ingredients Required for Pazhampori-Banana Fritters :
- Maida/All purpose flour: 2 Cup
- Water : 3-4 Cups
- Besan powder/Chickpea Flour: 3/4th of a cup
- Nendra Banana: 3-4
- Salt: To taste
- Sugar: Optional
- Baking Soda: A pinch(Optional)
- Cardommem powder: A pinch (Optional)
- Sunflower Oil/Coconut Oil: 1 cup
Method to make Pazhampori-Banana Fritters :
- Cut the banana into half and further into horizontal strips. Cover with a moist cloth and keep aside.
- Mix the all purpose flour/maida, chick pea flour, salt, sugar, baking powder, cardamom in a deep dish bowl.
- To this mixture first add 2 cups of water and mix well. Further add the rest of the water in portions and whisk well until you get a mixture that’s similar to the consiatancy of pan cake batter. Ensure there are no lumps in the mixture.
- Heat the oil in a frying pan
- Coat the bananas with the prepared mixture and fry them in the oil.
- Let the coated bananas fry until they are golden brown.
- Serve them hot with Tea/Coffee
- You can avoid the cardomem powder and baking soda completely. I usually do not add them. I just ensure that the oil is heated properly in order to ensure that the fritters are crispy.
- Many people add whisked eggs in order to get a fluffy texture. It’s not my favorite method but you can do so if you like the taste of eggs. If the eggs are added then reduce the quantity of water accordingly. The best method would be to add the whisked eggs first and then add water in portions.
- The dish would become oily in 2 conditions: (a)When there is excess water (b) When the oil is not hot enough. Hence to avoid an oily scenario, ensure that the water is sufficient and not a drop more. This can be avhived by coating the banana with the mixture to check on the coat achieved by the mixture. Also, to check for the heat of the oil, add a drop of the prepared mixture into hot oil. If the drop of mixture pops up, then the oil is hot enough and if it sinks to the bottom, then there is a need for more heat.
- To save fuel, after the first few batches, reduce the temperature and continue cooking. Increase the heat again as required.
- The dish is best enjoyed with a cup of black tea enriched with cardamom, sugar and few pieces of saffron a.k.a the sulaimani. You can also have it with normal chai, coffee or cold milk.
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