These are fritters made from Nendra Pazham, a variety of banana cultivated and widely used in the state of Kerala. Halva, chips, roast, fritters are a few of the varieties made . Posting a variety of fritter called Pazham pori where Maida/ all purpose flour is used to make the batter instead of the usual Besan/ chickpea flour. Please note that the bananas should neither be raw nor over ripe. This lovely recipe was shared by my friend Shobha Shenoy Kini.
2 medium sized Nendra Pazham peeled and sliced vertically into pieces of desired size
1 cup Maida/ all purpose flour
2 tbsps rice flour
3 tbsps Besan/ chickpea flour
2 tsps sugar
1/4 tsp baking soda
1/4 tsp Turmeric powder
Oil to fry the fritters
Tip the maida, besan, powdered sugar, salt, turmeric powder and baking powder into a bowl. Mix thoroughly. Add enough water to make a batter of pouring consistency. Whisk thoroughly and check that the batter is free from lumps. Heat oil in a pan. Dip the sliced bananas into the batter and deep fry to a rich golden brown. Serve hot.
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