Which banana is best for Pazham Pori?

Ripe Nendran plantains (Kerala plantains, ethakka). They are firm enough to hold their shape when fried and turn sweet when ripe. An ordinary dessert banana will turn mushy and is not suitable.

Why add rice flour to the batter?

Rice flour makes the coating crisper and keeps it crisp a little longer. It is optional — a maida-only batter works, but the texture is softer.

Why is my Pazham Pori not crisp?

Two common causes: the batter was too thin (it should thickly coat the spoon), or the oil was not hot enough so the fritters absorbed oil instead of crisping. Keep the oil at a steady medium-high.

Can I make Pazham Pori ahead?

It is best eaten fresh, within the hour. Made-ahead fritters lose their crispness. If you must, reheat briefly in an oven or air-fryer rather than a microwave.

Recipe

Pazham Pori recipe (Kerala banana fritters)

By Abdulla K P 26 May 2026 PT25M total

Golden Pazham Pori (Kerala banana fritters) drained on paper, served with tea.

The one rule that matters

Use ripe Nendran plantains and nothing else. The Nendran is the large Kerala plantain that holds its shape in hot oil and turns sweet and custardy inside as it ripens — an ordinary dessert banana collapses into mush. Everything else about Pazham Pori is forgiving; this part is not.

The recipe card below is the working version we use. Read what makes Nendran special, or — if you’d rather not stand over a pan of hot oil — order our Malabar snacks instead.

Recipe

Pazham Pori recipe (Kerala banana fritters)

Prep: PT10M
Cook: PT15M
Total: PT25M
Yield: 8 fritters
Cuisine: Malabar
Category: Snack

Ingredients

2 ripe Nendran plantains (Kerala plantains), firm-ripe
1 cup (120 g) plain flour (maida)
2 tbsp rice flour (for extra crispness)
2 tbsp sugar
0.25 tsp ground turmeric (for colour)
1 pinch salt
1 pinch baking soda (optional, for a lighter coat)
About 0.5 cup water (to make a smooth coating batter)
Coconut oil, for deep frying

Method

Make the batter Whisk the plain flour, rice flour, sugar, turmeric, salt and optional baking soda together. Add water a little at a time, whisking, until you have a smooth batter that thickly coats the back of a spoon — not runny. Rest it for 5 minutes.
Slice the bananas Peel the ripe Nendran plantains and slice each lengthwise into 3–4 long, flat pieces about 0.5 cm thick.
Heat the oil Heat coconut oil in a deep pan over medium heat. It is ready when a drop of batter sizzles and rises immediately (about 175°C).
Coat and fry Dip each banana slice in the batter to coat fully, let the excess drip off, and slip it into the hot oil. Fry in small batches, turning once, until deep golden and crisp on both sides — about 2–3 minutes per batch.
Drain and serve Lift out with a slotted spoon and drain on paper. Serve hot with strong, sweet Kerala chaya. Pazham Pori is at its best within the hour.

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Frequently asked

Which banana is best for Pazham Pori?
Ripe Nendran plantains (Kerala plantains, ethakka). They are firm enough to hold their shape when fried and turn sweet when ripe. An ordinary dessert banana will turn mushy and is not suitable.
Why add rice flour to the batter?
Rice flour makes the coating crisper and keeps it crisp a little longer. It is optional — a maida-only batter works, but the texture is softer.
Why is my Pazham Pori not crisp?
Two common causes: the batter was too thin (it should thickly coat the spoon), or the oil was not hot enough so the fritters absorbed oil instead of crisping. Keep the oil at a steady medium-high.
Can I make Pazham Pori ahead?
It is best eaten fresh, within the hour. Made-ahead fritters lose their crispness. If you must, reheat briefly in an oven or air-fryer rather than a microwave.