Pazhampori
Ripe nendran bananas dipped in a light rice-and-flour batter and deep-fried until golden — a beloved evening tea-shop snack across Kerala.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 180 kcal
Equipment
- •Kadai for frying
Nutrition
Per serving, approximate
- Calories
- 180 kcal
- fat
- 7 g
- carbs
- 30 g
- fibre
- 2 g
- protein
- 2 g
- calories
- 180 kcal
Instructions
- 1
Mix the all-purpose flour, rice flour, turmeric, sugar and salt together in a bowl.
- 2
Slowly add water and stir. Mix until you get a smooth, medium-thick batter.
- 3
Heat oil in a kadai (deep curved pan) until it is medium-hot.
- 4
Dip each banana piece into the batter so it is completely coated.
- 5
Carefully slide the coated banana into the hot oil.
- 6
Fry until golden brown on both sides, turning the pieces occasionally.
- 7
Drain on paper towels and serve hot.
Chef's tips
Use fully ripe, sweet nendran (plantain) bananas for the best flavour. Keep the oil at medium heat so the batter cooks through without burning.
Ingredient substitutions
- nendran banana → any sweet ripe banana
Storage
Best eaten fresh; does not store well.
Reheating
Reheat briefly in an oven or air fryer to regain crispness.
Common mistakes to avoid
- •Using unripe bananas, which will not taste sweet.
Serving suggestions
Cooked Pazhampori?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Kerala
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
