Pazham pori

Pazham Pori or Kerala banana fritters with detailed photos and video

Kerala pazham pori or banana fritter is a popular evening snack of Kerala. This deep fried snack is normally made with a large firm variety of bananas, the Nendran. I know, Nendran or nedrappazham is not as easily available everywhere in India. But a pazham pori gets its original taste when the nedran is used.

Nendrapazham

Making pazham pori is very easy, all purpose flour or maida is used for batter. If you are a maida hater, use wheat flour. Sometimes, when there is no maida or wheat flour left in our kitchen, we use rice flour or dosa batter. But remember, with maida we get its exact taste.

While choosing the bananas, I never recommend to use any other type of bananas. Try to use nedrapazham if possible. The bananas should not be over ripe which means take bananas before its skin turns black. The overripe ones will absorb more oil, even if you made the outer coating thick.

Please stick to the batter consistency also, the batter should be semi-thick, should not be too loose or too thick. This is one of my favorite evening snacks from childhood, also I used to make this very often. But don't know why I didn't shoot this before.

How to make Kerala pazham pori | How to make Perfect Kerala Style Pazham Pori At home | Kerala Style Banana Fritters

Kerala pazham pori

Batter fried banana fritters from Kerala

Preparation time: 30 minutes | Cooking time: 10 minutes | Total time: 40 minutes

Ingredients

3 banana nedran (large vairety of banana available in South India)
1.5 cups of all purpose flour or maida
2 tablespoons of roasted rice flour or aripodi
1/2 tsp turmeric powder or a pinch of yellow food colour
2.5 tbsp sugar
1 tbsp dosa or idli batter
Salt as needed
1/8 tsp baking soda
1 teaspoon black sesame seeds or karutha ellu
Oil for frying
Water as needed

How to make Pazham pori - video

How to make Kerala pazham pori perfectly at home

Making pazham pori is very easy, First we will make the batter. The home made pazham pori batter needs only four ingredients, maida, turmeric powder, sugar and salt. Take everything in a bowl. But in order to get a crunchy outer crust, I would like to add some roasted smoothly ground rice flour (preferably idiyappam), a pinch of baking soda and dosa batter. You can use the same amount of yogurt instead of dosa batter.
Pazham pori -Making the batter
Pour water little by little and make a semi-thick lump free loose batter. The consistency of the batter is very important while making pazham pori, never make it loose. Cover with a plate and keep aside for the next fifteen to twenty minutes before frying.
Pazham pori -Semi thick, lump free, smooth batter
Meanwhile, peel the bananas and cut thinly either lengthwise or diagonally. Make thinner slices as possible.
Banana ready for making pazham pori
After the resting time, put one teaspoon of black sesame seeds (ellu) and mix well.
Dip each slices of banana in the prepared batter and coat the bananas fully as shown in the picture. The banana should have a thin layer of outer coating at this time.
banana slices coated with batter - Pazham pori
Heat oil in a thick bottomed kadai. When turn hot, reduce the flame and keep the flame medium high. Put the bananas carefully in hot oil and wait till the bottom side turns crisp.
Frying bananas for pazham pori
When the lower side turns crisp, turn and cook the other side also.
Fried pazham pori
ahen remove from oil with a slotted spoon and transfer into the kitchen paper towel. Then enjoy this delicious pazham pori with a glass of hot tea or coffee. Enjoy.
Pazham pori