Pazham Pori (Kerala Banana Fritters)
The four o'clock tea-shop snack of Kerala. Ripe banana slices in a light turmeric batter, fried until the edges go crisp.
20 minutes Serves 4 Very easy
What you need
- 3 ripe but firm plantains (nendran) or 4 small bananas
- 1 cup all-purpose flour
- 2 tbsp rice flour
- 1/4 tsp turmeric powder
- 2 tbsp sugar
- 1/4 tsp cardamom powder (optional)
- Pinch of salt
- About 3/4 cup water
- Coconut or sunflower oil for frying
The easy way to cook it
- 1
Slice the bananas lengthwise into thin pieces, about 3 to 4 mm thick.
- 2
Mix both flours, turmeric, sugar, cardamom and salt with water into a smooth batter that coats the back of a spoon.
- 3
Heat the oil on medium — a drop of batter should rise slowly.
- 4
Dip each slice so both sides are coated, then fry for 2 to 3 minutes a side until golden.
- 5
Drain on paper and eat hot with chai.
Cook's note: Use ripe but firm bananas. Overripe fruit turns soft and the batter slides straight off.
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