Pazham Pori | How To Make Pazham Pori | Kerala Style | Easy Ethakka Boli | The Indus Valley

To make Pazham Pori using The Indus Valley stainless steel kadai, follow these steps:


  • Ripe plantains (banana)
  • All-purpose flour
  • Rice flour
  • Turmeric powder
  • Sugar (optional, for sweetness)
  • Pinch of salt
  • Water
  • Oil (for frying)


Prepare the Plantains:

Choose ripe plantains. They should be yellow with some brown spots, which indicates they are sweet and ready to use. Peel the plantains and cut them into thin, elongated slices. You can cut them lengthwise or diagonally, as per your preference.

Prepare the Batter: In a mixing bowl, combine all-purpose flour and rice flour in a 2:1 ratio (for example, 1 cup all-purpose flour and 1/2 cup rice flour). Add a pinch of turmeric powder and a pinch of salt. If you prefer a slightly sweet taste, you can also add a bit of sugar to the batter. Gradually add water and mix to form a smooth batter. The batter should be thick enough to coat the plantain slices, but not too runny.

Coat and Fry: Heat oil in your Indus Valley stainless steel kadai. Make sure there's enough oil for deep frying. Dip each plantain slice into the batter, ensuring it's evenly coated on all sides. Gently slide the coated plantain slice into the hot oil.

Be careful not to overcrowd the kadai, as it can affect the frying process. Fry the slices until they turn golden brown and crispy, flipping them occasionally for even cooking.

Once fried, use a slotted spoon to remove the pazham pori from the oil, allowing excess oil to drain.

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