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    HomeSpecial RecipesKerala Style Pazham Pori Recipe : Crispy Kerala Banana Fritters

    Kerala Style Pazham Pori Recipe : Crispy Kerala Banana Fritters

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    In the heartland of Kerala, India, where culinary traditions flourish amidst lush green landscapes, Pazham Pori holds a special place as a beloved snack. Also known as Ethakka Appam, this recipe epitomizes the perfect blend of simplicity and indulgence, featuring ripe bananas coated in a crispy, golden-brown batter. Whether enjoyed with a cup of chai as an afternoon treat or served as a delightful snack during festive gatherings, Pazham Pori Recipe delights the palate with its sweet, aromatic flavors and satisfying crunch. Join us on a culinary journey through the steps of preparing this iconic Kerala snack, as we uncover its origins, ingredients, cooking techniques, and variations that make it a cherished part of South Indian cuisine.

    Discovering the Origins of Pazham Pori Recipe

    Pazham Pori traces its roots to Kerala, a coastal state in southern India renowned for its rich cultural heritage and diverse cuisine. The word “Pazham” translates to “fruit” in Malayalam, the native language of Kerala, while “Pori” refers to a fritter or snack. Traditionally, Pazham Pori Recipe was made using ripe Nendran bananas, a variety known for its firm texture and slightly sweet flavor when ripe. Over time, this humble snack has gained popularity beyond Kerala, finding its place in menus across India and even international kitchens, where its simple yet irresistible charm continues to captivate food enthusiasts.

    Ingredients for Pazham Pori Recipe

    To create authentic Pazham Pori Recipe, gather the following ingredients:

    • Ripe Bananas: Use Nendran bananas for traditional flavor and texture, but any firm and ripe banana variety can be used.
    • All-Purpose Flour: Forms the base of the batter, providing structure and crispness.
    • Rice Flour: Adds a light and airy texture to the batter when combined with all-purpose flour.
    • Turmeric Powder: Enhances the golden color of the fritters.
    • Sugar: Adds a subtle sweetness to complement the bananas.
    • Salt: Balances the sweetness and enhances flavors.
    • Water: To achieve the right consistency of the batter.
    • Oil: For deep frying, choose a neutral oil with a high smoke point like vegetable oil or coconut oil.

    Step-by-Step Pazham Pori Recipe



    • 4 ripe bananas (Nendran preferred)
    • 1 cup all-purpose flour
    • 1/4 cup rice flour
    • 1/4 teaspoon turmeric powder
    • 2 tablespoons sugar (adjust to taste)
    • A pinch of salt
    • Water, as needed (approximately 3/4 cup)
    • Oil, for deep frying (enough to submerge the fritters)


    1. Prepare the Bananas: Peel the bananas and cut them lengthwise into halves or quarters, depending on their size. Ensure they are evenly sliced for uniform cooking.
    2. Make the Batter: In a mixing bowl, combine all-purpose flour, rice flour, turmeric powder, sugar, and a pinch of salt. Gradually add water while whisking to form a smooth batter. The consistency should be similar to pancake batter, thick enough to coat the banana slices but not too thick.
    3. Heat Oil for Frying: In a deep frying pan or kadai, heat oil over medium heat. The oil should be hot enough to fry the fritters but not smoking.
    4. Coat and Fry the Bananas: Dip each banana slice into the batter, ensuring it is evenly coated. Carefully place the coated banana slices into the hot oil, frying in batches to avoid overcrowding. Fry until golden brown and crispy on all sides, turning occasionally for even cooking.
    5. Drain and Serve: Once golden and crispy, remove the Pazham Pori using a slotted spoon and drain excess oil on paper towels. Serve hot as a snack or tea-time treat.

    Tips for Perfecting Your Pazham Pori Recipe

    • Choose Ripe Bananas: Opt for ripe but firm bananas to ensure they hold their shape during frying and provide the right balance of sweetness.
    • Maintain Oil Temperature: Fry Pazham Pori in batches and ensure the oil is at the right temperature. Too hot, and they will burn; too cold, and they will absorb too much oil.
    • Adjust Sugar: The amount of sugar can be adjusted to suit your taste preference. Some prefer a sweeter Pazham Pori, while others enjoy a more subtle sweetness.

    Serving Suggestions for Pazham Pori Recipe

    • Enjoy Pazham Pori hot with a cup of chai or South Indian filter coffee for a traditional tea-time snack.
    • Serve as a delightful appetizer or dessert at gatherings, paired with coconut chutney or a sprinkle of powdered sugar.
    • Experiment with variations such as adding a pinch of cardamom powder to the batter for an aromatic twist.

    Pazham Pori embodies the essence of Kerala’s culinary heritage, offering a delightful combination of ripe bananas encased in a crisp, golden-brown batter. Whether you’re drawn to its simplicity, its sweet flavor, or its nostalgic appeal, mastering this Pazham Pori recipe allows you to recreate a beloved South Indian snack in your own kitchen. Embrace the flavors and textures that define Kerala’s culinary landscape and savor every bite of this iconic treat, perfect for any occasion from casual snacks to festive celebrations.

    Frequently Asked Questions (FAQs) about Pazham Pori Recipe

    What type of bananas should I use for Pazham Pori?

    For authentic Pazham Pori Recipe, it’s best to use ripe Nendran bananas. These bananas are firm and slightly sweet when ripe, which helps maintain their shape and flavor during frying. However, you can also use other firm and ripe banana varieties if Nendran bananas are not available.

    Can I make Pazham Pori ahead of time and how should I store it?

    Pazham Pori is best enjoyed fresh and hot for optimal crispiness. However, if you have leftovers, you can store them in an airtight container at room temperature for a few hours. To reheat, place them in a toaster oven or air fryer briefly to regain their crispiness.

    What is the batter consistency for Pazham Pori?

    The batter for Pazham Pori should be similar to pancake batter—smooth and thick enough to coat the banana slices evenly. It should not be too runny or too thick. Adjust the amount of water to achieve the right consistency as needed.

    Can I make Pazham Pori gluten-free?

    Yes, you can make Pazham Pori gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Ensure the flour blend has a similar texture to all-purpose flour and adjust the amount of rice flour accordingly to achieve the desired batter consistency.

    What are some variations of Pazham Pori?

    While the classic Pazham Pori recipe features bananas dipped in a basic batter and fried until crispy, you can experiment with variations such as:
    1) Adding a pinch of cardamom powder or cinnamon to the batter for a spiced flavor.
    2) Coating the bananas in a mixture of desiccated coconut and rice flour for added texture.
    3) Serving Pazham Pori with a drizzle of honey or a sprinkle of powdered sugar for extra sweetness.



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