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Kerala · Snack

Pazham Pori

Traditional 1. Pazham Pori recipe

🧺 Ingredients

• 2-3 ripe plantains (Nendrapazham, ~500g)
• 1 cup all-purpose flour (120g)
• 3 tbsp sugar (40g)
• ¼ tsp baking soda
• 1 tsp cardamom powder
• ⅛ tsp yellow food coloring
• Water as needed
• Oil for deep frying (2 cups/480ml)

👩‍🍳 How to make Pazham Pori

1. Prepare batter (5 mins, room temperature): Dissolve 40g sugar in 60ml water. Sift 120g flour, add baking soda, cardamom, food coloring. Mix until smooth thick batter—should coat banana slices.
2. Prepare fruit (5 mins, room temperature): Select fully ripe plantains with dark spots. Peel and cut into thick circular pieces (½ inch/1.2cm).
3. Heat oil (5 mins, high heat): Heat 2 cups coconut oil to 350°F/175°C. Test: drop batter—should sizzle immediately and rise to surface.
4. Coat and fry (10 mins, medium-high heat): Coat each banana piece thoroughly in batter. Carefully place into hot oil—fry 3-4 pieces at a time. Turn after 2 minutes. Fry until golden brown on all sides (3-4 mins total). Pieces should be crisp outside, soft inside.
5. Drain (2 mins): Transfer to paper towels. Serve warm with tea.

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