Nenthram Pazham Pori is an instant evening snack and it just needs 4 ingredients and 20 minutes to prepare it. A traditional snack of Kerala and also in Nanjil cuisine.
I have tasted this very long time ago in a tea shop at Malamupuzha dam. Later, after discussing this recipe with my Rema athai, she shared the recipe with me. She used to prepare these pazham pori regularly, at least twice or thrice a month as evening snacks. The main ingredients used to make this pazham pori are nenthram pazham, maida, rice flour, sugar and cardamom powder. This pazham pori can also be made with wheat flour but you won't get the exact taste of it. Now a days nenthram pazhams are available throughout the year and you can try this anytime for your kids. Few years ago, I tried this pazham pori for Aval Vikatan Nanjil recipes, but forgot to take the videos. I actually wanted to post it along with the video and yesterday tried it with just 2 nenthram pazham and it turned out very well and we all liked it.
Check out my other Evening Snacks Recipes
- Vazhaikkai (Plantain) Bajji
- Cauliflower Fry
- Nullikai urundai - Urid dal balls
- Kara Vadai - Pattani Paruppu (Yellow Split Peas) Bonda
- Sabudana Vada - Javarisi Vadai
- Ulundha Vada
- Tapioca Bonda
- Urad dal Bonda
- Onion Pakoda
- Potato Bonda - Aloo Bonda
- Potato 65 - Aloo 65
Pazham Pori - Nenthram Pazham Pori Recipe Details
Prep time : 10 minutes
Cook time : 15 minutes
Serves : 3
Category : snack
Author : Muthulakshmi Madhavakrishnan
- 1 cup maida
- 2 ripe nenthram pazham
- 1.5 tbsp rice flour
- 2 tsp sugar
- 1/2 tsp turmeric powder
- 1/8 tsp baking soda
- 1 tsp cardamom powdera
- pinch salt
- Coconut oil
- Peel two nenthram pazham and cut them into thick round slices.
- Take a wide mixing bowl and add maida, rice flour, sugar, turmeric powder, salt and baking soda. Mix well. Now add water little by little and mix well. If the batter appears thin, add some more maida and mix it well without any lumps The batter consistency must be slightly thick as bajji batter so that it coats the banana slices very well. Keep aside for 10 minutes.
- Heat coconut oil in a kadai. When the oil becomes hot, dip each slice in the batter and coat it well with the batter on both the sides.
- Gently drop the coated bananas slices in hot oil and fry them on medium heat.After a few minutes, turn over gently and cook on the other side.
- Fry both sides turn till light golden. If you fry these for a long time then bananas start oozing out the moisture and the oil will begin to splutter. Repeat the process for frying the remaining slices. Serve it hot.
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