Pazham Pori
Sweet, ripe plantain slices dipped in a lightly spiced batter and deep-fried to golden perfection. This beloved tea-time snack from Kerala is crispy on the outside and wonderfully soft and sweet on the inside.
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Plantains
- b.Peel the ripe plantains carefully.
- c.Slice each plantain lengthwise into 3 or 4 even slices, approximately 1/4-inch thick. If the plantains are very long, you can cut them in half crosswise first.
- 2
Step 2
- a.Make the Batter
- b.In a medium-sized mixing bowl, combine the maida (all-purpose flour), rice flour, sugar, turmeric powder, cardamom powder, and salt. Whisk the dry ingredients together.
- c.Gradually pour in the water while whisking continuously to create a smooth, lump-free batter.
- d.The batter should be thick enough to coat the back of a spoon, similar to a thick pancake batter. It should not be too runny or too thick.
- e.Let the batter rest for 10-15 minutes. This helps the flavors meld and the flour to hydrate.
- 3
Step 3
- a.Fry the Pazham Pori
- b.Heat the coconut oil in a kadai or deep pan over medium-high heat. The oil should be about 350°F (175°C).
- c.To test if the oil is ready, drop a tiny bit of batter into it. If it sizzles and rises to the surface immediately, the oil is at the perfect temperature.
- d.Take one plantain slice, dip it into the batter, ensuring it is fully and evenly coated. Let any excess batter drip off for a moment.
- e.Carefully slide the battered slice into the hot oil. Fry in batches of 3-4, avoiding overcrowding the pan.
- f.Fry for 2-3 minutes on each side, until the coating is a deep golden brown and crispy.
- g.Using a slotted spoon, remove the fried pazham pori and place them on a wire rack or a plate lined with paper towels to drain excess oil.
- 4
Step 4
- a.Serve
- b.Pazham Pori is best enjoyed hot and fresh.
- c.Serve as a delightful evening snack with a hot cup of chai (tea) or coffee.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use very ripe plantains (the skin should be mostly black) for the sweetest and most authentic flavor.
- 2The batter consistency is crucial. If it's too thin, it won't coat the plantain properly. If too thick, the coating will be doughy.
- 3Ensure the oil is at the right temperature. Oil that's not hot enough will result in greasy fritters, and if it's too hot, the outside will burn before the inside is cooked.
- 4For an extra puffy coating, you can add a tiny pinch (less than 1/8 tsp) of baking soda to the batter.
- 5Do not overcrowd the pan while frying, as this lowers the oil temperature and can make the fritters soggy.
- 6Using coconut oil for frying imparts a traditional and aromatic flavor unique to Kerala cuisine.
Adapt it for your goals.
Flavor Twist
Add a tablespoon of black or white sesame seeds to the batter for a nutty flavor and extra crunch.
Spiced VersionSpiced Version
For a slightly savory-sweet taste, add a pinch of ground ginger or cumin powder to the batter.
Sweetener SwapSweetener Swap
Replace white sugar with powdered jaggery for a more earthy and traditional sweetness.
Healthier FlourHealthier Flour
Substitute half of the maida with whole wheat flour (atta). The texture will be denser but it adds more fiber.
Why this is on our healthy list.
Provides Quick Energy
Ripe plantains are rich in natural sugars and carbohydrates, offering a quick and effective energy boost, making this a great snack to combat mid-day slumps.
Good Source of Potassium
Plantains are an excellent source of potassium, an essential mineral that helps regulate blood pressure, fluid balance, and nerve signals.
Contains Dietary Fiber
Plantains provide dietary fiber, which aids in digestion and helps promote a feeling of fullness.
Frequently asked questions
A serving of two pieces of Pazham Pori contains approximately 250-350 calories, depending on the size of the plantain and the amount of oil absorbed during frying.