India > Kerala > Snacks

Pazham Pori with Cashew Nuts Recipe

Ingredients with Measurements:
- 4 ripe bananas
- 1 cup all-purpose flour
- 1/4 cup rice flour
- 1/4 cup sugar
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp cardamom powder
- 1/2 cup water
- 1/2 cup cashew nuts, chopped
- Oil for frying

Special equipment needed:
- Deep frying pan
- Slotted spoon
- Mixing bowl
- Whisk

Step-by-step instructions:

1. In a mixing bowl, combine all-purpose flour, rice flour, sugar, salt, baking powder, and cardamom powder. Whisk until well combined.

2. Gradually add water to the dry ingredients while whisking until the batter is smooth and lump-free.

3. Peel the bananas and cut them into halves lengthwise.

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. Carefully place the banana slices into the hot oil and fry until golden brown on both sides.

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. In a separate pan, toast the chopped cashew nuts until they are lightly browned.

9. Sprinkle the toasted cashew nuts over the fried banana slices.

10. Serve hot.


- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Oil temperature: 350°F
Serving size:
- 4 servings

Nutritional information:
- Calories per serving: 320
- Total fat: 10g
- Saturated fat: 2g
- Cholesterol: 0mg
- Sodium: 300mg
- Total carbohydrates: 55g
- Dietary fiber: 3g
- Sugars: 23g
- Protein: 5g

Substitutions for ingredients:
- Rice flour can be substituted with cornstarch or potato starch.
- Cashew nuts can be substituted with peanuts or almonds.

Variations:
- Add a pinch of cinnamon powder to the batter for a different flavor.
- Use plantains instead of bananas for a different texture.

Tips and tricks:
- Make sure the oil is hot enough before frying to prevent the batter from sticking to the pan.
- Do not overcrowd the pan while frying to ensure even cooking.
- Use ripe bananas for a sweeter taste.

Storage instructions:
- Store any leftover Pazham Pori in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
- To reheat, place the Pazham Pori in a preheated oven at 350°F for 5-10 minutes or until heated through.

Presentation ideas:
- Serve the Pazham Pori on a plate lined with banana leaves for an authentic touch.
- Dust some powdered sugar over the Pazham Pori for a sweet finish.

Garnishes:
- Chopped nuts, such as cashews or almonds, can be sprinkled over the Pazham Pori for added texture and flavor.

Pairings:
- Serve the Pazham Pori with a cup of hot tea or coffee for a perfect snack.

Suggested side dishes:
- Serve the Pazham Pori with a side of coconut chutney or peanut chutney for a savory twist.

Troubleshooting advice:
- If the batter is too thick, add more water to thin it out.
- If the batter is too thin, add more flour to thicken it.

Food safety advice:
- Make sure the oil is not too hot to prevent burns.
- Use caution when frying to prevent oil splatters.

Food history:
- Pazham Pori is a popular snack in Kerala, India, and is often served during tea time.

Flavor profiles:
- Pazham Pori has a sweet and slightly savory flavor with a crispy texture.

Serving suggestions:
- Serve the Pazham Pori on a platter with a side of chutney and a cup of hot tea or coffee.

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Region: Indian

Taste: Sweet, Nutty, Crispy, Rich