Pazham Pori

Peel the ripe nendran bananas and cut each one lengthwise into 3–4 slices, about 5–6 mm thick. The bananas should be ripe but firm — overripe bananas will be too soft to hold their shape during frying.

In a mixing bowl, combine the all-purpose flour, rice flour, sugar, turmeric powder, cardamom powder, and salt. Mix well.

Gradually add water to the flour mixture, whisking continuously to form a smooth, thick batter. The batter should be thick enough to coat the back of a spoon and cling to the banana slices without dripping off.

Heat coconut oil in a deep kadai over medium heat until it reaches 170–180°C. Test by dropping a small amount of batter — it should rise to the surface within 2–3 seconds.

Dip each banana slice into the batter, ensuring it is evenly coated on all sides. Let any excess batter drip off.

Gently slide the battered banana slices into the hot oil, 3–4 at a time. Do not overcrowd the pan.

Fry for 2–3 minutes on the first side until the batter turns golden yellow. Flip carefully using a slotted spoon and fry the other side for 2 minutes.

The pazham pori should be golden yellow (not dark brown) with a crisp batter coating and a soft, sweet banana interior.

Remove with a slotted spoon and drain on paper towels to absorb excess oil.

Serve immediately while hot and crispy, with a cup of Kerala-style black tea (chaya). Pazham pori is a beloved Kerala evening snack.