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Sweet, ripe plantain slices dipped in a lightly spiced batter and deep-fried to golden perfection. This beloved tea-time snack from Kerala is crispy on the outside and wonderfully soft and sweet on the inside.
For 4 servings
Prepare the Plantains
Make the Batter
Fry the Pazham Pori
Sweet, ripe plantain slices dipped in a lightly spiced batter and deep-fried to golden perfection. This beloved tea-time snack from Kerala is crispy on the outside and wonderfully soft and sweet on the inside.
This kerala recipe takes 25 minutes to prepare and yields 4 servings. At 439.72 calories per serving with 5.2g of protein, it's a beginner-friendly recipe perfect for snack or dessert.
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Serve
Add a tablespoon of black or white sesame seeds to the batter for a nutty flavor and extra crunch.
For a slightly savory-sweet taste, add a pinch of ground ginger or cumin powder to the batter.
Replace white sugar with powdered jaggery for a more earthy and traditional sweetness.
Substitute half of the maida with whole wheat flour (atta). The texture will be denser but it adds more fiber.
Ripe plantains are rich in natural sugars and carbohydrates, offering a quick and effective energy boost, making this a great snack to combat mid-day slumps.
Plantains are an excellent source of potassium, an essential mineral that helps regulate blood pressure, fluid balance, and nerve signals.
Plantains provide dietary fiber, which aids in digestion and helps promote a feeling of fullness.
A serving of two pieces of Pazham Pori contains approximately 250-350 calories, depending on the size of the plantain and the amount of oil absorbed during frying.
Pazham Pori is a deep-fried snack, so it is high in calories and fat and should be enjoyed in moderation as an occasional treat. The plantains themselves offer nutrients like potassium and fiber.
The best variety is the Nendran plantain, which is native to Kerala. It should be very ripe, with the skin turning yellow with black spots or almost completely black. This ensures maximum sweetness and a soft texture.
Greasy fritters are usually a result of the oil not being hot enough. When the oil temperature is too low, the batter absorbs more oil instead of cooking quickly. Make sure to test the oil before frying.
While you can try, it won't yield the traditional crispy, puffy texture. A wet batter like this doesn't work well in an air fryer. For a healthier baked version, you might need to use a much thicker, dough-like coating.
The key to a crispy coating is adding rice flour to the batter. It prevents the fritter from becoming soggy. Also, ensure you fry in hot oil and drain the fritters on a wire rack instead of paper towels to allow air to circulate.
This recipe goes great with these complete meals
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