Pazham Pori, also called Ethekka Pori or Nenthranpazham Porichathu, is one of the favourite evening snacks in Kerala. Made with thin slices of ripe plantains dipped in a lightly spiced batter and deep-fried until golden. They are the perfect chai-time treat every Malayali grows up with. And if you're new to this snack, get ready to fall in love!
In this post, I'll share my mom's way of making Pazham Pori without sugar or baking soda; that gives the best texture and flavour every single time.
I've confessed before (in my Kaipola recipe) that I could happily live on ripe plantains forever-steamed, sautéed, stuffed, fried…you name it. So naturally, Pazham Pori has my heart. It's made with the King of Kerala fruits-the ripe nenthran pazham! 😜
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❌No Sugar, No Baking Soda
When I first tried making Pazham Pori, I failed miserably. I followed recipes online that suggested adding sugar and baking soda, but the fritters turned too dark, oily, and just not right. With plantains being pricey outside Kerala, wasting them was heartbreaking. So the next time I went home, I stood by my mom and carefully watched her fry up a batch. That's when I learned the secrets.
No baking soda or powder - These only make the batter separate and puff oddly. Pazham Pori doesn't need any of that fuss!
No sugar needed - The ripe plantain itself brings natural sweetness and caramelises beautifully when fried. Adding sugar only darkens the fritters before the plantain even cooks.
🛒Ingredients used
Pazham Pori is more than just a snack-it's a slice of Kerala life. With just a few pantry staples and ripe plantains, you can make these crispy, golden fritters at home.
- Ripe plantains (Nenthran Pazham) - firm but sweet, not overripe.
- All-purpose flour (maida) - forms the base of the batter.
- Rice flour - adds crispiness.
- Cardamom powder - for a subtle aroma.
- Nigella seeds - optional, but highly recommended.
- Turmeric powder - for a natural golden hue.
- Salt - to balance sweetness.
- Water - to make a smooth, thick batter.
- Oil - for deep frying.
Refer to the Recipe Card at the bottom of this page for a complete list of ingredients and quantities.
👩🏽🍳Step-by-Step Method
- Prepare the plantains - Peel and slice the ripe plantains lengthwise into thin slices.
- Make the batter - In a bowl, whisk together all-purpose flour, rice flour, turmeric, cardamom powder, salt, and nigella seeds. Add water gradually until you get a smooth, medium-thick batter.
- Heat oil - Place a kadai or deep pan on medium heat and pour enough oil for deep frying.
- Dip & fry - Coat each plantain slice in the batter and gently slide into hot oil. Fry on medium flame until golden and crispy, turning occasionally for even cooking.
- Serve hot - Drain excess oil and enjoy Pazham Pori with a cup of hot chai.
🍵Serving & Pairing Ideas
Pazham Pori is best served piping hot with a cup of Kerala chai. It's a classic evening snack, perfect for rainy days or when you crave something nostalgic and comforting.
👩🏽🍳Recipe Tips
How to prevent an oily batch?
- Avoid overripe plantains - they absorb more oil and turn mushy.
- Don't make the batter too thin - it won't coat properly.
- Don't fry on low flame - this makes the fritters soggy instead of crispy.
How to make it sweet without adding sugar?
The sweetness comes entirely from ripe plantains, which caramelise beautifully while frying. Avoid adding sugar to the batter as it darkens the fritters too quickly and masks the natural flavour.
How to make Pazham Pori crispy?
Add a spoonful of rice flour to the batter for crispiness. Fry on medium flame until the edges are golden and caramelised. Always flip the fritters midway so they cook evenly.
How to add colour naturally?
A pinch of turmeric gives Pazham Pori that appetising yellow hue. It's optional, but it makes the fritters look more tempting without affecting taste.
🌟Variations
- Date fritters - Got extra batter and no more plantains? Dip pitted dates in the batter and deep fry-absolutely delicious!
- Whole wheat version - Swap some all-purpose flour with atta, but adjust water accordingly.
☝️Recipe FAQs
Not exactly. While often translated as "banana fritters," Pazham Pori is traditionally made with nenthran pazham (Kerala plantains), not bananas.
These are best enjoyed fresh and hot. If you have leftovers, reheat in an oven or air fryer for a few minutes to revive the crispiness.
Yes, but rice flour helps add that light, crisp texture. Without it, the fritters will be slightly softer.
🍌Related Recipes
More recipes using sweet ripe plantains:
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📖 Recipe Card
Pazham Pori - Mom's Ripe Plantain Fritters
Ingredients
For the batter
- 1 cup all-purpose flour, you may use half wheat flour
- 1 tablespoon rice flour
- 1 teaspoon nigella seeds, optional, but recommended
- 1 pinch cardamom powder
- 1 pinch turmeric powder, optional
- ¾ to 1 cup water, more or less depending on the flour quality to make a thick batter
- salt to taste
For fritters
- 2 medium-sized ripe plantain, just-ripe but not too ripe
- Oil to deep fry, eg. sunflower oil
Instructions
- Mix all the ingredients of the batter to make a smooth lump-less not too thick batter. When you dunk a slice of ripe plantain, the batter should stay coated.
- Trim both ends of the plantains, cut in half, peel the skin and start slicing each half lengthwise a little less than a ¼ inch. (not too thin)
- Heat the oil in a thick bottomed deep pot. Test the readiness of the oil by dropping a small drop of batter. if it sizzles and comes on top then it is ready to fry.
- Pick one slice from one end of it and dip it into the batter on both sides ensuring it is evenly coated. Pull out and carefully slide into the hot oil.
- Deep fry on a medium flame until both sides turn golden and you can see some spots caramelized.
- Serve hot with a hot cup of tea!
Notes
- You can use wheat flour instead of all-purpose flour or make it half plain and half wheat.
- Avoid overripe bananas, they tend to suck all the oil and get too mushy
Shazia says
Payam Pori here too its favourite for all!batter with aatta and besan will try.My main problem during winter is I can't sleep with the sound of a/c.hehe!
Famidha Ashraf says
that black plate..I was looking for white in that same design.. but they had only black, red, blue, yellow.. ! Yellow?? 😀 I have never made with besan mix.. should try that... heard abt the flu..even my brothers family are recovering. AC - acts so weird here too.. !
Rafeeda says
I love that black plate of yours! My kids love pazham pori... anytime I make them, it just vanishes, so I never got a chance to click them yet... hehe... I normally make with aatta and besan mix - trying to make it slightly more healthy, you see... hehe... Here it rained on Thursday morning and the temperatures are down now, but with it came a hell lot of viruses... But Alhamdulillah, now can sleep without the horrible sound of the a/c 😀