Photo: Sutapa Pal · CC BY-SA 4.0 · Wikimedia Commons

Tamilnadu · Breakfast

Pazham Pori (பழம் போரி)

Traditional 48. Pazham Pori recipe

🧺 Ingredients

• 3 ripe plantains (nendran or Kerala banana — large, yellow with black spots)
• Oil — for deep frying (2 cups in kadai)
• ¾ cup all-purpose flour (maida)
• 2 tbsp rice flour (for crispiness)
• ¼ tsp turmeric powder
• 2 tbsp sugar
• ¼ tsp cardamom powder
• Pinch of salt
• ¾ cup water (approximately — for batter consistency)
• Pinch of baking soda

👩‍🍳 How to make Pazham Pori

1. Peel ripe plantains.
2. Cut each into diagonal slices about 1 cm thick.
3. Do not cut too thin — the slice needs to remain intact with a soft interior after frying.
4. Alternatively, cut lengthwise into 3–4 long strips per plantain (Kerala style).
5. Set aside.
6. In a bowl, combine maida, rice flour, turmeric, sugar, cardamom powder, and salt.
7. Add water gradually, whisking to a smooth batter — the consistency should coat a plantain slice evenly without dripping off immediately (medium-thick batter).
8. Add a pinch of baking soda and whisk.
9. Rest 5 minutes.
10. Pour oil 2 inches deep in a heavy kadai.
11. Heat over medium-high heat until oil reaches 165°C (330°F).
12. Test: drop a small piece of batter — it should sink slightly then rise within 2 seconds and sizzle actively.
13. Pazham pori fries at lower temperature than regular frying so the banana inside cooks through before the outside over-browns.
14. Dip each plantain slice into the batter, ensuring complete coating.
15. Carefully slide into hot oil — fry 4–5 slices per batch.
16. Fry on medium heat for 3–4 minutes on the first side until the bottom is deep golden-yellow.
17. Flip and fry second side for 2–3 minutes.
18. The coating should be golden-amber, the batter coating should be crispy.
19. Remove with slotted spoon.
20. Drain on paper towels.
21. The interior plantain should be soft and slightly caramelized from the sugar and banana's natural sweetness.
22. Serve immediately — pazham pori is best within 10 minutes of frying.

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