Pazham Pori with Masala Chai

Instructions

1. 1

   Prepare the Plantains

   • Peel the ripe plantains carefully.
   • Slice each plantain lengthwise into 3 or 4 even slices, approximately 1/4-inch thick. If the plantains are very long, you can cut them in half crosswise first.
2. 2

   Make the Batter

   • In a medium-sized mixing bowl, combine the maida (all-purpose flour), rice flour, sugar, turmeric powder, cardamom powder, and salt. Whisk the dry ingredients together.
   • Gradually pour in the water while whisking continuously to create a smooth, lump-free batter.
   • The batter should be thick enough to coat the back of a spoon, similar to a thick pancake batter. It should not be too runny or too thick.
   • Let the batter rest for 10-15 minutes. This helps the flavors meld and the flour to hydrate.
3. 3

   Fry the Pazham Pori

   • Heat the coconut oil in a kadai or deep pan over medium-high heat. The oil should be about 350°F (175°C).
   • To test if the oil is ready, drop a tiny bit of batter into it. If it sizzles and rises to the surface immediately, the oil is at the perfect temperature.
   • Take one plantain slice, dip it into the batter, ensuring it is fully and evenly coated. Let any excess batter drip off for a moment.
   • Carefully slide the battered slice into the hot oil. Fry in batches of 3-4, avoiding overcrowding the pan.
   • Fry for 2-3 minutes on each side, until the coating is a deep golden brown and crispy.
   • Using a slotted spoon, remove the fried pazham pori and place them on a wire rack or a plate lined with paper towels to drain excess oil.
4. 4

   Serve

   • Pazham Pori is best enjoyed hot and fresh.
   • Serve as a delightful evening snack with a hot cup of chai (tea) or coffee.