Pazham Pori (Kerala Style Banana Fritters) is a simple Kerala snack made by frying ripe Nethrapazham (plantains) in a mildly sweet batter. This fritter uses fully ripened Nethrapazham, not regular bananas.
Also known as Ethakka Appam, it is a popular 4 PM tea-time treat or naalu mani palaharam. You will find it everywhere, from homes to thattukadas (street food stalls) across the state.
Homemade versions bring out the best flavor. This detailed recipe helps you make it step by step, with tips for perfect texture, variations to try, and serving ideas to prepare at home.
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What is Pazham Pori?
Pazham Pori is a Kerala tea-time snack made with ripe Nethrapazham (plantains). Banana slices are dipped in a sweet maida batter and deep-fried until crisp and golden. The inside remains soft and sweet with the cooked banana.
‘Pisang Goreng’ from Indonesia is a close variation that uses rice flour instead of maida. Banana fritters are also popular across parts of Africa and Southeast Asia. The batter or the type of banana used may vary slightly based on the region.
A similar South Indian snack is Vazhakka Bajji, which is made using raw plantains. It looks similar but is savory, not sweet, and often served with chutneys.
If you enjoy Kerala-style tea snacks, try this Nadan Chicken Cutlet Recipe. It’s crispy, spicy, and perfect with evening tea.
Why You'll Love This Recipe?
"Rain, kattan chai, and pazham pori" is a phrase every Malayali relates to. It brings instant comfort and warmth. This recipe uses just a few ingredients, has simple steps, and takes very little effort. Perfect for a quick teatime treat.
You’ll find more nostalgic tea-time recipes like this in our Kerala Snacks Recipe Collection.
Recipe Ingredients
- Nethrapazham (Plantains) – Use fully ripened ones for the best taste. Overripe plantains are sweeter but absorb more oil. Underripe ones won’t turn soft and may leave a slight chavarppu (bitter) taste. In thattukadas or restaurants, one banana is usually sliced into two or three long strips. At home, you can cut them smaller based on your preference.If Nethrapazham is not available, you can use regular ripe bananas as an alternative.
- Baking Powder (Sodium Bicarbonate) – Optional, but helps the batter puff slightly. Use only a small pinch. Adding too much will change the flavor.
- Other Ingredients – The batter is made using maida (all-purpose flour), sugar, salt, and a pinch of turmeric powder added just for color. All quantities and nutrition details are included in the recipe card below.
Variations to Try
Ethakka Appam has many simple variations you can try, based on the batter or the ripeness of the banana. These are not traditional, but they work well when ingredients or texture vary. For the best taste, the original version is always the best.
Batter Customizations
- Replace maida with rice flour for a crispier, lighter texture.
- Add crushed cardamom for enhanced aroma and flavor.
- Mix in shredded coconut for extra texture and natural sweetness.
- Sprinkle black sesame seeds for a mild nutty touch.
Banana-Based Variations (Based on Ripeness)
- Underripe plantains – Skip the sugar and add chilli powder with salt to create a savoury version similar to Vazhakka Bajji. Serve with coconut or tomato chutney.
- Overripe plantains – If the banana is too soft to slice, mash it directly into the batter and fry in small rounds. Add cardamom and shredded coconut for a Kerala-style sweet version.
How To Make Pazham Pori (Step-by-Step Guide)
STEP 1: Mix flour, sugar, salt, baking powder, salt and water in a dish. This should be a semi thick batter. Add turmeric powder to the batter to color a bit.
STEP 2: Skin the bananas. Cut it into half and then slice each halfway into 3 or more to get the thin slices.
STEP 3: Coat banana pieces with the prepared batter.
STEP 4: Heat oil in a pan and fry the coated banana pieces until golden brown.
STEP 5: Remove from oil and drain the excess oil with kitchen towel / paper napkins.Serve it warm.
This is just one of many Kerala tea-time classics. Try our Kerala Style Beef Cutlet next.
Tips And Tricks
- Rest the batter for 15 to 20 minutes before frying for better coating and texture.
- Mix maida with a small amount of rice flour to get a light, crisp finish.
- Keep the flame medium. High flame burns the outside, low flame makes it oily and undercooked.
- Do not overcrowd the pan. Fry a few pieces at a time to avoid sticking and to ensure even cooking.
- The batter should be semi-thick. If too thick, the inside stays raw. If too thin, the coating won’t stick and the banana fritter won’t hold their shape.
Serving Suggestions
Kerala Style Banana Fritters is best enjoyed hot and crispy. The classic pairing is with kattan chai (black tea) or nadan adi chai (milk tea).
A trending combo is to serve it with spicy Nadan Beef Ulathiyathu. The soft, sweet fritters contrast beautifully with the rich, bold meat. It's a sweet and spicy match that many now call the ultimate combo.
Storage Instructions
Pazham pori is best eaten fresh while it’s still hot and crispy. You can keep it for a few hours and enjoy it later the same evening or even with morning tea the next day. The texture turns slightly soft and oily-soggy, but in a good way.
It doesn't spoil quickly, but it’s best within half a day to one full day, depending on the climate. Avoid refrigeration or freezing, as that ruins the taste and texture completely.
Frequently Asked Questions (FAQ)
Soggy texture usually happens when the Nethrapazham (Kerala plantain) is overripe, the batter is too thin, or the sugar content is too high. It can also occur if the oil is not hot enough or the pan is overcrowded, which stops proper frying.
Use fully ripe Nethrapazham with yellow skin and light black spots. If it is too green, it gives a chavarppu (raw or bitter) taste. If fully black, it turns mushy and absorbs excess oil.
More Kerala Snack Recipes To Try
I’d love to hear your thoughts if you have tried this! Please leave a ⭐️ rating and a comment below. Don’t forget to share your photos on Instagram and tag @a_little_bit_of_spice.
Pazham Pori (Kerala Style Banana Fritters)
Ingredients
- 4 Kerala banana
- 1 Cup All Purpose Flour (Maida)
- 2 Teaspoons Sugar
- ¼ Teaspoon Baking Powder
- 1 Pinch Salt
- ¾ Cup Water
- 1 Pinch Turmeric Powder
- Coconut Oil
Instructions
- Mix flour, sugar, salt, baking powder, salt and water in a dish. This should be a semi thick batter.Add turmeric powder to the batter to color a bit.
- Skin the bananas. Cut it into half and then slice each halfway into 3 or more to get the thin slices.
- Coat banana pieces with the prepared batter.
- Heat oil in a pan and fry the coated banana pieces until golden brown.
- Remove from oil and drain the excess oil with kitchen towel / paper napkins.Serve it warm.
Notes
- Rest the batter for 15 to 20 minutes before frying for better coating and texture.
- Mix maida with a small amount of rice flour to get a light, crisp finish.
- Keep the flame medium. High flame burns the outside, low flame makes it oily and undercooked.
- Do not overcrowd the pan. Fry a few pieces at a time to avoid sticking and to ensure even cooking.
- The batter should be semi-thick. If too thick, the inside stays raw. If too thin, the coating won’t stick and the banana fritter won’t hold their shape.
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