Pazham Pori – Kerala Tea Shop Style (That Yellow One Everyone Photographs)
Every time I post this, my DMs explode with 'which banana?!' Nendran only, no compromise. The batter ratio is from my favourite tea shop in Fort Kochi.
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
Instructions
Banana must be ethakka – the one that turns black when ripe. Slice lengthwise into 2-3 pieces per banana. No exceptions on variety.
Make the batter: mix maida, rice flour, sugar, turmeric, and salt with water. Batter should coat back of spoon thickly.
Let the batter rest for 10 minutes – this helps the flour hydrate and creates a crispier coating.
Heat coconut oil to medium temperature – high heat makes outside dark before inside cooks through.
Dip each banana slice in batter, slide into oil, and fry until golden yellow on both sides. Drain and serve hot with chai.
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