Pazham Pori (Fried Plantains)

One of the fruits I dislike intensely is banana. Yes, I know I’m in a minority. I can’t abide the taste or the smell or the consistency. Its just… awful. My kids love it. My husband loves it. And I’m sure you love it too. That is, if you are still here reading this post.

One of the tea time snacks my mother-in-law makes is hugely popular with everyone (except me, because of the above-mentioned banana). But for what it’s worth, I thought some of you may enjoy it. This is sort of like a vegetarian posting a non-vegetarian recipe. I haven’t eaten this myself but we do make it at home, and the looks on people’s faces when they eat this is pure delight. So, please enjoy. And if you are like me and don’t like bananas, please say so in the comments so I don’t feel so much like an outcast!

Pazham Pori
(Fried Plantain Fritters)

3 Ripe Plantains (or those really long bananas, in case you cant find plantains). In Tamil its called Nendram Pazham, the closest equivalent in English is Plantain. Here’s a picture.  

For the Batter:
1 cup All-Purpose Flour
1 tbsp Rice Flour
1 pinch of Turmeric Powder
1 tbsp Sugar
Salt, to taste
1 tsp Sesame Seeds
1 tsp Cumin Powder
Oil, for deep frying
Mix all the ingredients for the batter together. Heat the oil in a wok or deep bottomed pan. Cut the plantains lengthwise or into small circles (as I have done here). Carefully dip the plantains into the batter to completely coat it, and then even more carefully, drop the battered plantains into the hot oil. Fry on both sides until evenly brown. Remove with a slotted spoon and dry on a paper towel. Repeat for remaining plantain.
Serve hot.
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