Kerala_Diaries_3
My next
recipe from Kerala cuisine is “Pazham Pori” in Malayalam or “Banana Fritters”
in English. “Pazham Pori” is again a
common tea time snack prepared in tea stations and regularly at every home as
well, because this is the simplest and healthy snack.
In UAE, Pazham pori is easily available and it’s my kids favourite evening snack. After a busy day at work, no ready to eat snacks in the pantry and no energy to prepare any evening snack, then the next healthy option for kids I can think of is to get hold of Pazham Pori’s from nearby cafeterias. It is my favourite too, but I generally control my taste buds due to excess oil content.
Pazham Pori
is an easy quick to be prepared healthy snack made with Ripe Plantains. It is an easy peasy recipe for a Beginner. Usually All-purpose flour is used in this
recipe. To add the health twist, I have
added whole wheat flour, milk to enhance health and turmeric to enhance the
colour. When Plantains are overripe, it
is best used to make Pazham Pori.
Do you Know:
Plantains are a member of the banana family.
They are a starchy, low in sugar. Ripe
and Raw Plantains are used in a variety of savory and sweet dishes, somewhat
like how Potatoes have been popularly used.
When plantains are cooked or steamed, it actually enhances the nutritional
values of vitamins and minerals. They are a rich source of fiber, vitamins A,
C, and B-6, and the minerals such as magnesium and potassium. That’s the reason for breakfast we Keralite’s
have steamed ripe Plantains. Plantains is
one of the major crop in Kerala. Scientifically
it’s proven that both bananas and plantains help boost the immune system,
regulate digestion and are potassium-rich foods.
Every house in Kerala that has little space
around will plant banana plants and coconut trees at least. My parent’s garden has plenty of Banana
plants and that too in different varieties of shapes and colours.
So here comes my “PAZHAM PORI” recipe, with a few touches of health.
Ingredients:
- 2 nos. Ripe Plantain
- ½ cup All-purpose flour
- ½ cup Wheat flour
- 1 tbsp Sugar (optional. In case of very ripe plantains no need to sugar)
- ¾ cup Water or Milk
- 2 pinch of Turmeric
- 1 pinch of Salt
- 1 pinch of Soda (optional, I haven’t used)
- Oil to deep fry
Procedure:
Peel the plantains and slit it lengthwise and
then half it. Means each banana will be
cut into 4 pieces.
In a bowl take the all-purpose flour, wheat
flour, turmeric, salt, soda and milk and whisk it well without forming any
lumps and let it rest for 5 to 10 minutes.
Heat oil in wok or a pan. Dip the plantain pieces into the batter and
allow it to coat evenly. Drop in the
pieces gently one by one.
Turn the plantain both sides until golden
brown. Drain the excess oil.
Serve the Pazham Pori with a hot glass of
tea. That’s typical scene of tea time
snacking in Kerala.
Note:
1. Some place within Kerala prepare the basic batter with a
combination of All-purpose flour + Chickpea flour and some prepare with
a combination of All-purpose flour + rice flour. I have tasted the combination where in rice
flour is used. Using Rice flour makes
the Pori’s firm.
2. Adding black sesame seeds
is optional. This not just add grace to
the lovely yellow Poris, but has many health benefits like :
- Cholesterol lowering Phytosterols
- Protect Heart Health
- Improve Blood Pressure
- Good fat etc….
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