Pazham Pori

Ever noticed how some snacks instantly slow you down?

Pazham pori does exactly that.

The moment those golden banana fritters come out of the oil, the whole kitchen smells warm, sweet, and familiar. This isn’t a snack you rush through. It’s the kind you eat standing near the stove, waiting for the next batch, while tea quietly boils in the background.

If you’ve grown up in Kerala, or even just visited, you already know this feeling. And if you haven’t, pazham pori is one of the easiest ways to experience it at home.

A Little About Pazham Pori

Pazham pori, also called ethakka appam, is one of Kerala’s most loved tea-time snacks. You’ll find it everywhere:

• Home kitchens
• School tiffin boxes
• Small bakeries
• Roadside tea shops

Unlike many fritters, pazham pori doesn’t rely on spices or fillings. The hero is the Nendram banana, naturally sweet, soft, and perfect for frying.

No onion.
No garlic.
No complicated masala.

Just simple ingredients treated right.

Why This Snack Has Stood the Test of Time

There’s a reason pazham pori hasn’t changed much over generations.

• It uses everyday pantry ingredients
• It’s quick — perfect for sudden cravings
• Naturally kid-friendly
• Easily vegan and dairy-free
• Sweet, filling, and comforting without being heavy

In short, it solves the classic evening question:
“What can I make quickly that everyone will eat?”

Ingredient Breakdown:

Every ingredient here plays a quiet but important role.

• Nendram Banan: This is non-negotiable. Nendram bananas hold their shape while frying and turn soft and custardy inside.
• Maida: Gives structure to the batter and helps it cling evenly.
• Rice Flour: This is what adds that light crispness on the outside.
• Jaggery: Adds depth, not just sweetness. It gives pazham pori that subtle caramel note you taste in good Kerala homes.
• Cardamom & Turmeric: Cardamom brings aroma. Turmeric adds color, not flavour.

Vegan Swap🌿: This recipe is already vegan. Just ensure your jaggery is plant-based and unrefined.

How Pazham Pori Comes Together

You start by mixing your dry ingredients: flour, rice flour, jaggery, cardamom, and a pinch of turmeric. Water goes in slowly until you get a smooth batter that coats the back of a spoon.

Once the batter rests, banana slices are dipped and gently slid into hot oil. Not aggressively hot, just enough to let the batter puff and turn golden without burning.

You fry patiently, turning once or twice, until the outside crisps and the inside turns soft and sweet. That contrast is what makes pazham pori special.

No rushing.
No overcrowding.
Just steady, medium heat and attention.

Pro Tip 💡: If your banana is very ripe, keep the batter slightly thicker. This prevents the fritter from breaking while frying.

What Makes This Version Reliable Every Time

• Rice flour ensures crisp edges
• Rested batter coats better
• Medium heat prevents raw centers
• Even banana slices fry uniformly

Simple technique = consistent results.

Diet & Allergy Notes

• Vegetarian
• Vegan
• Dairy-free
• Nut-free
• No onion, no garlic

Suitable for kids, elders, and temple-style cooking days.

What Goes Best With Pazham Pori

Pazham pori doesn’t need much, but it pairs beautifully with:

• Hot black tea or milk tea
• Light coffee
• A drizzle of honey
• Even plain, on its own, which is how most people eat it

How to Serve Pazham Pori

• Serve warm, not piping hot
• Arrange on a plate, don’t stack, steam softens crispness
• Best eaten within minutes of frying

This is not a snack that waits politely.

Packing & Meal Prep Notes

For Tiffin Boxes

• Allow to cool completely
• Pack loosely
• Expect softer texture

For Parties

• Fry just before serving
• Keep batches small
• Serve in open trays, not covered bowls

How to Store Pazham Pori

How to Store

Pazham pori is best eaten fresh. If needed:

• Cool completely
• Store in an airtight container
• Refrigerate for up to 1 day

How to Reheat

• Pan: Reheat on low heat, flipping gently
• Air fryer: Medium heat until just crisp

Avoid the microwave; it makes fritters chewy.

Common Mistakes to Avoid

• Batter too thin → oily fritters
• Oil too hot → dark outside, raw inside
• Overcrowding → soggy texture
• Unripe bananas → bland taste

Fix these, and pazham pori never fails

Other Related Recipes You Might Like

• Banana Ada – steamed banana dessert wrapped in leaves, a classic Kerala sweet.
• Kalathappam – soft Kerala-style cake made with ripe bananas and coconut bits.
• Crispy Onion Vada (Kerala Snack) – crunchy tea-time fritter often served alongside pazham pori.
• Sabudana Vada – crispy outside and soft inside snack, perfect for evenings.
• Maddur Vada – crunchy onion-based vada for snack platters.
• Thattai (Rice Crackers) – crispy festive snack to pair with banana fritters.
• Rava Coconut Ladoo – quick sweet ladoo for tea-time dessert combo.
• Wheat Halwa – glossy traditional halwa for sweet snack spreads.