Pazham Pori
Abhipriya Raghav
A crispy and a fried snack recipe from Kerala, made with nendran bananas or ethapazham.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Snack
Cuisine Indian
- 2 ripe nendran bananas / ethapazham
- 1/2 cup all purpose flour / maida
- 1 tbsp rice flour
- 1 tbsp sugar
- 1/8 tsp turmeric powder
- a pinch of baking soda
- a pinch of salt
- water, as required to form a batter
- oil, for deep frying
Peel the bananas, cut them horizontally into two and then slice each piece vertically into 4 equal parts.
In a mixing bowl, add the all purpose flour, rice flour, turmeric powder, sugar, baking soda and salt and whisk it. Add water in parts to form a smooth and thick batter that coats the bananas.
Heat sufficient oil to fry, in a kadai on medium heat.
Dip each sliced banana into the batter such that the banana is entirely coated with the maida batter.
Fry the coated banana slices in the oil until golden brown on all sides.
Drain onto a plate lined with absorbent paper. Repeat for the rest of the banana slices.
Serve hot with coffee or masala chai.
- While making the batter, add water in parts to make sure you form a thick running batter that coats the bananas properly.
- Make sure that the batter is smooth and lump-free.
- If you add too much water, then adjust with maida and vice versa.
- Make sure the oil is not too hot to fry the bananas.
- While frying the bananas, make sure to fry them until they turn golden brown. Do not burn them.
- Do not crowd the kadai while frying the bananas. Fry them in batches.
- Rice flour is added for the extra crispiness.
- Add just a pinch of salt to enhance the taste of the pazham pori.
- I used coconut oil to fry the pazham pori. You can use any oil of your choice.
Keyword banana, ethapazham, fritters, indian, kerala food, nendran, snack, south Indian