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Pisang goreng, an Indonesian fried banana snack, is similar to Kerala's pazhampori, using ripe bananas in a crispy batter, often enhanced with rice flour, sugar, or vanilla.
Food historians often point out that frying fruit in batter became common in many parts of Asia after wheat flour entered local kitchens through trade.
Repurposing discarded banana peels of ripe bananas into delightful treats, this recipe helps reduce kitchen waste and promotes sustainable cooking culture.
Beer and other carbonated drinks are often used while making batter for fried dishes to enhance their crispiness and flavour.
You could easily reach this eatery at Vallichira, Murinjara in the Pala-Marangattupally route.
When it comes to food, Suresh Pillai has no qualms about venturing out to new plains.
Pazham pori or crispy banana fritters is an iconic snack that is loved by Keralites around the globe.
Come rain or shine, these are some of the favourite snacks of Keralites.
Ann begins her post by commenting that there is no greater misfortune than not being able to taste your favourite food despite having them right in front of you.
Navya Nair has 'treated' her followers on the social media with a local snack which looks absolutely drool worthy.
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