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About the Recipe
There’s something magical about sitting down in the late afternoon with a hot cup of chai and a plate of something warm, crisp, and a little bit nostalgic. For many of us from Kerala, that “something” is always Pazham Pori. It’s not just a snack; it’s a whole mood. Think of those ripe, golden nendram bananas from the local market, sliced up and dipped in a simple, sweet, spiced batter, then fried until they puff up and turn beautifully golden. The moment they hit the oil, your kitchen fills with that cozy aroma of banana, cardamom, and warmth that instantly makes you feel at home.
Pazham Pori is the kind of snack that shows up in so many little moments of life – after-school evenings, rainy days when the sky is grey and you need something comforting, or those lazy weekends when everyone gathers around the table for chai and chatter. There’s always that little excitement when the first batch comes out of the pan: crispy edges, soft and tender inside, just sweet enough to feel indulgent but still simple and homely. You bite into it, and the outside has that light crunch while the inside almost melts, with the natural sweetness of the banana doing all the talking.
What makes Pazham Pori so lovable is how fuss-free and familiar it is. No fancy ingredients, no complicated steps – just pantry staples and a few ripe bananas transformed into something that feels like a warm hug. Even if you’ve never been to Kerala, this snack is an easy way to bring a bit of that tea-shop charm and family-kitchen warmth into your home. So if you’re looking for a snack that’s comforting, nostalgic, and absolutely perfect with chai, Pazham Pori is exactly what you want to be making next.
Ingredients
MAIN INGREDIENTS
4 ripe nendram/ ethakka bananas
1 cup (250 ml) all-purpose flour (maida)
3 tbsp rice flour
1 tsp salt
¼ tsp cardamom powder
A pinch of turmeric powder (for color)
1 tbsp jaggery (or sugar)
Water, as needed
A pinch of baking soda
Oil, for deep frying
Preparation
Method
Start by making the batter. In a mixing bowl, combine maida, rice flour, salt, cardamom powder, turmeric, and jaggery.
Gradually add water—around 1 cup—to form a smooth, slightly thick, dosa-like batter. Finally, mix in a pinch of baking soda and set it aside.
Peel the nendram / ethakka bananas and cut them either lengthwise into two to three slices or into round pieces. Keep the thickness even so they cook uniformly.
Heat oil in a wide pan over medium heat.
Dip each banana slice into the batter, coat it evenly, and gently place it into the hot oil.
Fry a few pieces at a time without overcrowding the pan. Turn occasionally until they turn golden brown and crisp on both sides.
Remove and drain the fritters on a paper towel to remove excess oil.
Serve your Pazham Pori hot—crunchy on the outside, soft and caramel-sweet inside. It’s perfect for rainy days, evening teatime, or a nostalgic snack that brings the taste of Kerala home.