Kerala style Pazham Pori recipe, Ripe Plantain Fritters

To make this snack, plantains are cut into long slices, coated in a flour batter, and deep-fried. This variety of banana is long and large in size and firm, even when ripe. It's the same kind used to make the famous Kerala banana chips. The beautiful yellow color and delicious taste make it a popular choice at roadside tea stalls—called Thattukada —across the state. The secret lies in the balance: soft, sweet plantains wrapped in a light, crisp golden coating. This version includes a special tip to help you recreate the exact taste and texture you'd find at a Kerala —Thattukada.

Common Ingredients

1. Ripe Plantain (Nendran Banana)
   Use ripe but firm plantains. Look for the ones with yellow skin with light black spots or patches; this is the perfect stage of ripeness. Overripe ones turn too mushy, under-ripe ones lack sweetness.

2. All-Purpose Flour (Maida)
   Forms the base of the batter. Gives the outer crust its smooth finish and structure.

3. Sugar
   Adds a subtle sweetness to the batter, enhancing the natural sugar in the plantain.

4. Salt
   Balances the sweetness and adds depth of flavor.

5. Turmeric powder
   This is what gives that beautiful yellow color to the Pazham Pori.

6. Fermented Dosa Batter (Secret Ingredient!)
   This is what gives that authentic thattukada-style texture. It makes the coating light, and crispy. If you don’t have dosa batter, rice flour is a good substitute. If the batter’s too sour, it’s best to skip using it. Instead, try using rice flour.

7. Water
   Helps to bring the batter to the right consistency—not too thick, not too runny. Add as small portions and combine after each addition. This method helps to get the perfect consistency.

8. Oil (for frying)
   Use a neutral oil like sunflower or vegetable oil. Of course, you can use coconut oil—for that special Kerala touch.

Step-by-Step – How to Make Pazham Pori

1. Prepare the Batter
   In a bowl, mix all-purpose flour, sugar, salt and turmeric powder. Then add in the dosa batter and enough water to make a thick but flowing batter.

2. Prepare the Plantains
   Peel the skin and slice each plantain lengthwise into 2–3 pieces. Keep them aside, ready to dip.

3. Heat the Oil
   Heat oil in a deep pan. Once it’s hot, reduce the heat and set to medium—this helps ensure even frying and prevents the coating from burning.

4. Dip the Plantain Slices in the Batter
   Dip the plantain slices into the batter one by one, ensuring each piece is fully coated.

5. Fry the Pazham Pori
   Gently slide the slices into the oil as batches, do not overcrowd. Fry until both sides are golden in color and crisp. Flip gently to both sides for even frying.

6. Drain & Serve
   Remove from oil and place on paper towels to drain any excess oil. Serve hot or warm with a cup of hot strong chai (tea). Bliss!

Tips & Tricks to Boost Flavor

• Add a pinch of turmeric to the batter for extra color and subtle earthiness.

• For extra crispiness, let the batter rest for 10–15 minutes before dipping.

• If using rice flour, add a pinch of baking soda for lightness.

• Make sure oil is hot but not smoking—medium heat ensures even cooking.

Serving Suggestions

• Best served fresh and hot, with a cup of strong Kerala-style tea or chai.

• Pairs wonderfully with a hot plate of Kerala Beef Curry Or Beef Roast. Weird, right? Just try :)

• Great as an evening snack during rainy weather or cool evenings.