Pazham Pori
Veg
Ripe nendran banana slices coated in a light, mildly sweet batter of flour and turmeric, then deep-fried until golden-crisp. A ubiquitous evening snack from Kerala's tea shops (chaaya kada), inseparable from a glass of hot chai.
Cuisines
Travancore
Kerala
Kerala Christian
Malabar
Best for
Snacks
Breakfast
Recipe
Prep: 10 min
Cook: 15 min
Total: 25 min
2-3 servings
Ingredients
| 2 | ripe Kerala bananas (Nendran Pazham) |
| 1 cup | all-purpose flour |
| 2 tablespoons | rice flour |
| 2 tablespoons | sugar |
| 1/4 teaspoon | turmeric powder |
| 1/4 teaspoon | salt |
| 1/2 cup | water |
| — | oil for deep frying |
Instructions
- 1 Peel the bananas and slice them lengthwise into 3-4 pieces each.
- 2 In a mixing bowl, combine the all-purpose flour, rice flour, sugar, turmeric powder, and salt.
- 3 Gradually add water to the dry ingredients to form a smooth batter. The batter should be thick enough to coat the back of a spoon.
- 4 Heat oil in a deep frying pan over medium heat.
- 5 Dip each banana slice into the batter, ensuring it is well coated.
- 6 Carefully place the coated banana slices into the hot oil.
- 7 Fry the banana slices until they turn golden brown and crispy, turning occasionally to ensure even cooking.
- 8 Remove the fried banana slices from the oil and drain on paper towels to remove excess oil.
- 9 Serve warm as a snack or dessert.
Tips
Ensure the bananas are ripe for the best sweetness and flavor.