Photo: Prakrutim · CC BY-SA 4.0 · Wikimedia Commons

Kerala · Dessert

Pazham Pori (Banana Fritter — Dessert Version)

Traditional 39. Pazham Pori recipe

🧺 Ingredients

• 2 large ripe Nendran bananas (nendrapazham), about 300g total
• 75g (½ cup) all-purpose flour (maida)
• 15g (1 tbsp) rice flour
• 1 tbsp sugar
• 1 pinch turmeric powder
• 1 pinch baking soda
• ¼ tsp cardamom powder
• 80ml water (adjust to consistency)
• Coconut oil for deep frying (about 300ml)

👩‍🍳 How to make Pazham Pori

1. Prepare bananas (5 mins): Peel Nendran bananas and halve each lengthwise, then halve each strip lengthwise again to get long, finger-thick planks — 8 pieces total. The banana should be firm and ripe but not mushy; it must hold its shape in oil.
2. Make batter (3 mins): Whisk together maida, rice flour, sugar, turmeric, baking soda, and cardamom powder in a bowl. Gradually pour in water while whisking until a smooth, thick batter forms — it should coat the back of a spoon heavily and drip slowly, not run off.
3. Heat oil (5 mins, medium-high heat): Pour coconut oil into a deep kadai to a depth of 4cm. Heat to 170°C — a drop of batter should sizzle and rise to the surface within 2 seconds.
4. Fry first batch (4 mins, medium heat): Dip 3–4 banana planks into batter, letting excess drip off. Lower gently into oil. Fry 2 minutes until the underside turns pale gold, then flip carefully. Fry another 2 minutes until both sides are deep golden and the batter puffs slightly. The exterior should be crisp; the banana inside soft and caramelised.
5. Drain and repeat (6 mins): Transfer to kitchen paper to drain. Repeat with remaining pieces, adjusting heat if oil gets too hot. Serve immediately while crust is still crisp.

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