Pazham Pori, also known as Vaazhaykkaappam in the southern parts of Kerala, is one of the most popular snacks of Kerala. It can be considered a traditional dish and a staple sweet snack of Malayalis. Since it is made by dipping banana slices in batter and deep-frying them in hot oil, it can also be called banana fritters in English.
It is prepared using well-ripened plantain — the long Kerala banana (Nenthrapazham/Ethapazham), which is an integral part of every Malayali’s diet.
Ingredients for Pazham Pori (Vaazhaykkaappam):
- Well-ripened Kerala banana (Ethapazham) – 4
- Maida – 1 cup
Rice flour – 1 big spoon
Sugar – 1 big spoon
Salt and turmeric powder – A pinch each - Coconut oil – For frying
How to prepare Pazham Pori (Vaazhaykkaappam)?
- Remove the skin of the banana and split it into two.
- Then cut into two halves each.
- Mix ingredients no: 2 together and add a little water.
- Prepare a thick batter without any lumps.
- Dip each banana piece in maida batter and deep fry in hot oil.
- Your pazham poris should turn crispy.
Courtesy: Vanitha Magazine, October 29 – November 11, 2022
Note: To get the distinct countryside/restaurant taste of Pazham Pori, you can use yellow colour instead of turmeric powder. Use palm oil to get the exact taste as well. At home, you can substitute palm oil with coconut oil, sunflower oil, or any other oil of your choice. Most importantly, always choose well-ripened bananas to get crispy and sweet banana fritters. Add a little sugar to the batter always. But it should never exceed the sweet taste and aroma of the banana.
You can cut the banana according to your preference. Some people love thick pazhampori, while some prefer thin & lengthy ones. If you want to prepare the second type of pazham pori, you can slice your banana lengthwise into three or four pieces.
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