Make this easy pazham pori recipe also known as Ethakka Appam in Malyalam, and enjoy a tasty snack from Kerala any time of day. These sweet banana fritters can be eaten for breakfast, as an evening snack, or even for dessert.
The crispy fried batter and soft banana taste delicious at any hour. So try this recipe and treat yourself to the flavors of Kerala in your kitchen whenever you want! (step-by-step-recipe)
About Kerala Style Pazham Pori Recipe:
Pazham Pori or banana fritters is one of my favorite sweet dishes from Kerala and I am a little too crazy about this snack. The first time I had Pazham Pori was when I was traveling from Delhi to Kerala, and I had it in one of the stations in Kerala.
Believe me, since then I have been fond of Pazham Pori. But to be very honest with you, that was the first and the last day I had Pazham Pori in a train or station. Thanks to the hygienic condition in which they cooked.
And that is when I decided to make Pazham pori at home.
Recently on my visit to Wayanad, we stayed at a resort called Abad which had pazham pori on the buffet menu. I happily indulged in many pieces of the sweet banana fritters that day. The pazham pori served at Abad Resort were crispy and the banana was fried just right – not too raw or overdone.
By now you must have understood how fond I am of pazham pori! It has been one of my favorite snacks now. I can eat a dozen of them in one sitting easily.
Because there’s something about the combination of the subtle sweetness of ripe banana, and the crispy exterior made with the combination of maida and rice flour.
I think this traditional snack truly represents the cuisine of Kerala with the use of local produce like Nendran bananas as well as coconut oil, and rice flour along with jaggery or sugar for sweetening.
All of these components come together so beautifully in this dish, which is why pazham pori holds such a special place for me when I think of travel and food from God’s Own Country.
Pazham Pori is a very simple and easy-to-make recipe at home. My mother-in-law is the one who taught me, how to make an easy Pazham Pori snack recipe at home.
And you know what?
It is indeed an easy tea-time snack recipe to make at home. Anybody can make this recipe easily. This recipe is good for evening or morning snacks.
Not only this, but if you have some guests coming home and you haven’t planned anything and you have this banana available then this is the best recipe to serve immediately.
The bananas used to traditionally prepare pazham pori are nendram pazham or ethapazham. This variety of bananas is long, and large and remains firm even when ripe.
Nendram pazham is most commonly used to make the famous Kerala banana chips as well as these sweet banana fritters and other desserts.
However, nendram pazham or ethapazham bananas are not easily available everywhere in India or outside of Kerala. So you can use locally available sweet, ripe yet firm bananas.
Do not use bananas that are extremely ripe or very soft for this recipe. And if you do manage to find nendram pazham where you live, use the ripe, firm ones to make pazham pori. (hahaha if you manage to find one, you are saved. You too can enjoy the authenticity of this recipe) 🙂
So now let’s get onto the step-by-step recipe for making Pazham Pori…
Pazham pori makes for a great tea-time snack. Serve it on its own or with a cup of piping hot adrak wali chai (tea) or coffee. You can also serve it with hot milk.
Pazham pori tastes best freshly made and served warm on the day of preparation. Alternatively, if you prepare the pazham pori in the morning, you can consume them later the same night.
Or if you make them at night, you can have them the next day. Simply store in an airtight container at room temperature until ready to serve.
Select ripe, sweet bananas with no dark spots. Nendran or ethapazham variety is ideal if available. Avoid overripe bananas.
Coat the banana slices well in the batter evenly on both sides. Use a slotted spoon to gently place them in the hot oil one by one. Don’t overcrowd the pan.
Monitor oil temperature and fry in small batches to maintain crispiness. Fry until golden brown on medium heat.
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Basic Ingredients Used to Make this Recipe:
Banana (Nendran banana): This variety of banana is traditionally used to make pazham pori in Kerala. It is sweet and holds its shape when ripe. You can substitute with any locally available sweet, firm banana.
Maida (All-purpose flour): Maida gives the batter a light texture and helps form a crisp coating when fried. You can use whole wheat flour instead. I made pazham pori using wheat flour some time back. You can check out my recipe here.
Rice flour: Adds extra crispness to the batter coating. You can also use rava instead of rice flour. Or you can skip both altogether.
Sugar: Sugar adds a subtle background sweetness to the batter. You can skip it if the bananas are very ripe and sweet. Also if you want you can add jaggery or raw sugar instead of sugar.
Turmeric: Turmeric is added for color and mild flavor. You can skip turmeric if you want to.
Salt: Salt is important to balance out the sweetness and enhance other flavors. If you don’t want to add salt you can skip also.
Water: The amount of water required will depend on the type of flour used. Add water gradually and whisk the batter well until it reaches a thick, smooth, coating consistency. The batter should evenly coat the banana slices without being too thin or too thick.
- 1 Ripened Banana, Nendrapazham large
- 3/4 cup All Purpose Flour/Maida
- 3 tbsp Rice flour
- 2 tsp Sugar
- Turmeric Powder a pinch
- Salt a pinch
- Water as per required to make the batter
- Coconut oil/ Vegetable Oil to deep fry
- Peel the banana and slit it lengthwise.
- Take a bowl add maida, rice flour, sugar, salt and turmeric powder.
- Mix it well by adding water in it.
- Now dip the plantain or banana slices in the batter and coat them evenly.
- Take a heavy bottom pan and heat oil in it.
- When the oil is hot deep fry the batter coated plantain turning in between till golden brown.
- Once done remove it on to the paper towel and serve hot along with hot coffee or tea.
To make it a little healthy recipe, you can use atta flour rather then using maida.
Turmeric is optional, so you can avoid using it or use it just a pinch so that the turmeric flavor shouldn’t come.
Frequently Asked Questions About this Recipe:
What type of banana should I use for pazham pori?
Traditionally, Nendran or Ethan variety of bananas are used. You can also use locally available sweet, firm bananas. Avoid overripe bananas.
Can I use whole wheat flour instead of maida?
Yes, you can substitute whole wheat flour for maida in the batter. The texture may be a little different.
How thick or thin should I slice the bananas?
Slice the bananas about 1/2 inch in thickness. Too thin slices will break off and too thick will remain uncooked inside.
What is the right batter consistency?
The batter should thickly coat the banana slices but not be too thick. Add water gradually to get a smooth, flowing coating batter.
Can I use jaggery instead of sugar in the syrup?
Yes, you can substitute jaggery for sugar to make the syrup. Add less water in this case
What is the best oil for frying?
Coconut oil adds great flavor but you can use any neutral vegetable oil.
How long do I fry the banana slices?
Fry for 4-5 minutes each side or until golden brown. Do not over-fry or they turn hard.
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This post was last updated on 30th Jan 2024.