Pazham Pori By Chef Rakesh Raghunathan
Pazham Pori is a fritter made using ripened bananas. Chef Rakesh Raghunathan shares the recipe of this unique dish along with a healthy Sharjah shake.Read More
For Pazham Pori
1 ripe banana
1 cup all-purpose flour
1/4 cup rice flour
1 tsp cardamom powder
1 pinch baking powder
1 cup sugar
salt to taste
For Sharjah Shake
2 tsp sugar
2 tsp malted chocolate powder
15 cashew nuts
1/2 cup milk
2 tsp ice cream
chopped nuts for garnish
- In a large mixing bowl, add 1 cup all-purpose flour, ¼ cup rice flour, cardamom powder, one pinch baking powder, 1 cup sugar and water. Whisk the ingredients together to form a smooth batter.
- Slice the ripe banana. Dip each slice in the batter and coat it well.
- Gently place the batter coated banana slices in hot oil and fry.
- When one side is cooked, then turn over gently and fry the other side.
- Pazham Pori is ready to serve now.
- Blend bananas, sugar, malted chocolate powder, cashew nuts, milk and ice cream in a blender to a smooth consistency. Pour it into a serving glass.
- Garnish with ice cream and chopped nuts.
Pazham Pori or Vazhakkappam is a popular breakfast or snack made in Kerala. Pazham Pori is made with nethandram pazham, a variety of bananas that is widely available in Kerala. For the batter, the chef uses all-purpose flour, rice flour, sugar and cardamom powder. Bananas are cut lengthwise, coated with batter and deep-fried.
Kerala is also equally famous for its shakes as much as it is for chai. In Sharjah shake, the chef adds dry fruits like cashew, peanuts along with Nendram pazham, sugar, ice cream, malted chocolate beverage and finally the milk. When blended, this is the creamiest shake. Top it with some tutti fruity to make it yummier.