Pazham Pori
An authentic snack recipe from Kerala, India
Cook Time
20 mins
Servings
4 servings
Difficulty
EasyCategory
SnackIngredients
For 4 servings
3piece Ripe nendran bananas (Kerala plantains)
120g All-purpose flour (maida)
30g Rice flour
20g Sugar
2g Turmeric powder
2g Cardamom powder
2g Salt
150ml Water
500ml Coconut oil for deep frying
9 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Peel the ripe nendran bananas and cut each one lengthwise into 3–4 slices, about 5–6 mm thick. The bananas should be ripe but firm — overripe bananas will be too soft to hold their shape during frying.
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In a mixing bowl, combine the all-purpose flour, rice flour, sugar, turmeric powder, cardamom powder, and salt. Mix well.
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Gradually add water to the flour mixture, whisking continuously to form a smooth, thick batter. The batter should be thick enough to coat the back of a spoon and cling to the banana slices without dripping off.
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Heat coconut oil in a deep kadai over medium heat until it reaches 170–180°C. Test by dropping a small amount of batter — it should rise to the surface within 2–3 seconds.
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Dip each banana slice into the batter, ensuring it is evenly coated on all sides. Let any excess batter drip off.
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Gently slide the battered banana slices into the hot oil, 3–4 at a time. Do not overcrowd the pan.
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Fry for 2–3 minutes on the first side until the batter turns golden yellow. Flip carefully using a slotted spoon and fry the other side for 2 minutes.
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The pazham pori should be golden yellow (not dark brown) with a crisp batter coating and a soft, sweet banana interior.
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Remove with a slotted spoon and drain on paper towels to absorb excess oil.
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Serve immediately while hot and crispy, with a cup of Kerala-style black tea (chaya). Pazham pori is a beloved Kerala evening snack.
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Chef's Tips
Nendran bananas are essential — they are starchier and less sweet than regular bananas, which means they hold their shape during frying and provide the right balance of sweetness.
Adding rice flour to the batter gives the coating extra crispness; without it, the batter will be soft and chewy.
Coconut oil is the traditional frying medium and gives pazham pori its characteristic flavour; refined oil can be used but the taste will differ.
The batter should be thick — if it is too thin, it will slide off the banana and the coating will be uneven and thin.
About This Dish
Pazham Pori is a traditional snack dish from Kerala, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Nendran bananas are essential — they are starchier and less sweet than regular bananas, which means they hold their shape during frying and provide the right balance of sweetness. - Adding rice flour to the batter gives the coating extra crispness; without it, the batter will be soft and chewy. - Coconut oil is the traditional frying medium and gives pazham pori its characteristic flavour; refined oil can be used but the taste will differ. - The batter should be thick — if it is too thin, it will slide off the banana and the coating will be uneven and thin.
Category
Snack
Cook Time
20 mins
Servings
4 servings
Difficulty
Easy