Pazham Pori
Deep-fried ripe plantain fritters, the ultimate Kerala tea-time snack.
About this dish
Known as Pazham Pori across the state, these golden fritters are the quintessential Kerala tea-time staple, sold at every 'chaya kada' (tea shop) and railway station. The dish centers on Nendran bananas, a firm variety unique to the region that develops a honey-like sweetness when fully ripe. The hallmark of a perfect Pazham Pori is a crisp, thin outer crust that yields to a soft, almost jammy interior.
Ingredients
Main
- 3-4 large Ripe Nendran Plantains (peels should have black spots)
- Coconut oil for deep frying
Batter
- 125g (1 cup) All-purpose flour (Maida)
- 30g (2 tbsp) Rice flour for crunch
- 1 tbsp Granulated sugar
- 1/4 tsp Ground turmeric for color
- 1/4 tsp Salt
- 1/2 tsp Black sesame seeds or Cumin seeds
- 180ml (3/4 cup) Water approximately
Method
- 1
Prepare the Plantains
Peel the plantains and cut them into halves horizontally. Slice each half lengthwise into 3 or 4 thin strips, roughly 1/2 cm thick. If the slices are too thick, the fruit won't soften properly; if too thin, they will lose their shape during frying.
- 2
Mix the Dry Batter
In a deep mixing bowl, whisk together the maida, rice flour, sugar, turmeric, salt, and sesame seeds. Ensure there are no lumps in the flour before adding liquid. The turmeric provides that iconic bright yellow hue found in Kerala tea stalls.
- 3
Adjust Batter Consistency
Slowly pour in the water while whisking continuously until you achieve a smooth, semi-thick consistency. The batter should be thick enough to coat the back of a spoon without immediately running off, but not as thick as a cake batter. Let it rest for 10 minutes to allow the gluten to relax.
- 4
Heat the Oil
Heat coconut oil in a deep kadai or heavy-bottomed pan over medium-high heat. To check if it's ready, drop a tiny bit of batter into the oil; if it sizzles and rises to the surface immediately, the temperature is perfect (around 180°C). Using coconut oil is non-negotiable for the authentic aroma.
- 5
Coat the Slices
Dip each plantain slice into the batter, ensuring it is fully submerged and coated on all sides. Use your fingers or a fork to lift the slice, letting excess batter drip off for a second before transferring to the oil. Do not overcrowd the pan or the temperature will drop, leading to greasy fritters.
- 6
The First Fry
Carefully slide 3-4 slices into the hot oil. Fry on the first side for about 2-3 minutes on medium heat. You will see the edges turning a light golden brown and the batter firming up.
- 7
Flip and Finish
Flip the fritters using a slotted spoon and fry the other side for another 2 minutes. The fritters should be a deep golden yellow and feel crisp to the touch. Avoid high heat, which browns the outside too quickly while leaving the plantain firm inside.
- 8
Drain and Rest
Remove the fritters and place them on a wire rack or paper towels to drain excess oil. The residual heat will continue to soften the plantain for another minute. Repeat the process with the remaining slices in batches.
- 9
Check for Sweetness
If your plantains are exceptionally ripe (completely black skin), they may release more moisture. Adjust the batter by adding another tablespoon of rice flour to maintain the crunch.
Notes & variations
- Use only Nendran plantains; regular bananas will turn mushy and fall apart.
- Add a pinch of baking soda if you want a puffier, airier crust.
- Leftovers can be reheated in an air fryer at 180°C for 3 minutes to restore crispness.
- For a healthier version, you can substitute maida with whole wheat flour, though the texture will be denser.
Serve with
A steaming glass of hot ginger tea (Inji Chaya).
Cook's note
Wait until the plantain skin is almost entirely black; this ensures the starches have converted to sugars for a melt-in-the-mouth center.