Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 4
Cuisine: Kerala / South Indian
Course: Snack / Tea-time Treat
🍌 About the Recipe
Golden, sweet, and crispy — Pazham Pori (Banana Fry) is one of Kerala’s most beloved snacks. Made with ripe Nendran bananas and a light batter, this recipe is quick, delicious, and perfect for any time of the day. Moreover, it’s a great way to turn overripe bananas into a mouth-watering treat.
🧺 Ingredients
- 2 ripe Nendran bananas
- 1 cup all-purpose flour (maida)
- 2 tbsp rice flour
- 2 tbsp sugar (optional)
- A pinch of turmeric powder
- A pinch of salt
- ½ tsp cumin seeds (optional)
- Water (as needed)
- Oil (for deep frying)
👩🍳 Instructions
- Prepare the Bananas
Firstly, peel and slice the bananas lengthwise into thin halves or thirds. Set aside. - Make the Batter
Next, in a bowl, mix maida, rice flour, turmeric, sugar, and salt. Then, slowly add water and whisk into a smooth, thick batter. In addition, mix in cumin seeds or a hint of cardamom for extra flavor. - Heat the Oil
Meanwhile, heat oil in a deep pan on medium flame. Test with a drop of batter — if it rises gently, the oil is ready. - Dip and Fry
Now, dip each banana slice into the batter and coat evenly. Afterwards, drop into hot oil carefully. Fry until both sides turn golden and crisp. - Drain and Serve
Finally, remove from oil and drain on tissue paper. Serve immediately while hot and crunchy!
🌟 Tips for Perfect Pazham Pori
- Always choose ripe Nendran bananas for the best flavor.
- Add a spoon of rice flour for extra crispiness.
- If the batter feels too thick, add a tablespoon of water at a time.
- Moreover, you can sprinkle cardamom or cinnamon powder for aroma.
- For a creative twist, serve with honey or jaggery syrup.
🍴 Serving Ideas
Serve hot with Kerala black tea (Kattan Chaya) or ginger chai. In addition, this snack also pairs well with vanilla ice cream for a fusion dessert!
❓ Quick FAQ
Q1. Can I use normal bananas instead of Nendran?
Yes, you can — but Nendran bananas give the authentic taste and perfect texture.
Q2. Why is my Pazham Pori soggy?
If the oil isn’t hot enough or the batter is too thin, it can absorb excess oil. Always fry on medium heat.
Q3. Can I make the batter ahead of time?
You can, but it’s best used fresh. If stored, whisk again before use as it thickens over time.
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