Ingredients with Measurements:
- 4 ripe bananas
- 1 cup all-purpose flour
- 1/4 cup rice flour
- 1/4 cup sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp cardamom powder
- 1/2 cup water
- Oil for frying
Special equipment needed:
- Deep frying pan
- Slotted spoon
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Peel the bananas and cut them into thin slices.
2. In a mixing bowl, combine the all-purpose flour, rice flour, sugar, baking powder, salt, and cardamom powder.
3. Gradually add water to the dry ingredients and whisk until you get a smooth batter.
4. Heat oil in a deep frying pan over medium heat.
5. Dip each banana slice into the batter, making sure it is coated evenly.
6. Gently drop the coated banana slices into the hot oil and fry until golden brown, turning occasionally.
7. Use a slotted spoon to remove the fried banana slices from the oil and place them on a paper towel to drain excess oil.
8. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Oil temperature: 350°F
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories per serving: 250
Fat: 5g
Carbohydrates: 50g
Protein: 3g
Fiber: 3g
Sugar: 20g
Substitutions for ingredients:
- Instead of all-purpose flour, you can use wheat flour or gluten-free flour.
- Instead of rice flour, you can use cornstarch or potato starch.
- Instead of sugar, you can use honey or maple syrup.
- Instead of cardamom powder, you can use cinnamon or nutmeg.
Variations:
- You can add shredded coconut to the batter for a tropical twist.
- You can add chopped nuts to the batter for a crunchy texture.
- You can serve the pazham pori with a scoop of vanilla ice cream.
Tips and tricks:
- Make sure the oil is hot enough before frying the banana slices to prevent them from getting soggy.
- Do not overcrowd the frying pan to ensure even frying.
- Use ripe bananas for a sweeter taste and softer texture.
- Serve the pazham pori immediately after frying for the best taste and texture.
Storage instructions:
Pazham pori is best served fresh and hot. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the pazham pori, preheat the oven to 350°F and place the fried banana slices on a baking sheet. Bake for 5-7 minutes or until heated through.
Presentation ideas:
Serve the pazham pori on a plate lined with banana leaves for an authentic touch. You can also sprinkle some powdered sugar or cinnamon on top for added flavor and presentation.
Garnishes:
You can garnish the pazham pori with chopped nuts, fresh fruits, or whipped cream.
Pairings:
Pazham pori goes well with a cup of hot tea or coffee.
Suggested side dishes:
You can serve the pazham pori with a side of yogurt or fruit salad for a balanced meal.
Troubleshooting advice:
- If the batter is too thick, add more water to thin it out.
- If the pazham pori is too oily, drain excess oil on a paper towel before serving.
Food safety advice:
- Use caution when frying with hot oil to prevent burns.
- Make sure the bananas are ripe and not overripe to prevent mushy texture.
Food history:
Pazham pori is a popular snack in Kerala, India, and is often served during tea time or as a dessert.
Flavor profiles:
Pazham pori has a sweet and slightly spicy flavor from the ripe bananas and cardamom powder.
Serving suggestions:
Serve the pazham pori hot and fresh for the best taste and texture.
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Region: Indian