There are few sounds more inviting than the sizzle of Pazhampori frying in a pan of hot oil – especially on a rainy afternoon, when the wind carries the scent of ripe banana, ghee, and golden batter through every corner of the house. For many of us in Kerala, pazhampori isn’t just a snack. It’s a ritual. A feeling. A small moment of joy wrapped in crisp, sweet warmth.
At its heart, pazhampori is beautifully simple: ripe ethapazham (nendran banana) sliced lengthwise, dipped in a batter of maida, a pinch of turmeric, sugar, and sometimes a spoon of rice flour for extra crunch, then fried till golden and puffed. But that simplicity is exactly what makes it so perfect. There’s no trick, no garnish, just good bananas, good timing, and a little bit of love.
Every home has its own little twist – some add cardamom, some keep it plain. Some prefer a thin, barely-there coating; others love it thick and cakey. But in the end, what matters most is the ripeness of the banana – soft, sweet, just starting to turn golden on the peel. That’s when you know the pazhampori will be just right.
Pazhampori is one of those snacks you don’t need to plan for. If there are bananas at home, and someone asks for tea, chances are, someone else is already mixing the batter. It’s quick, comforting, and incredibly nostalgic. You’ll find it in train stations, college canteens, bus stops, and of course, in almost every tea shop across Kerala, stacked high behind fogged-up glass counters.
For me, it’s the ultimate rainy day snack – crisp on the outside, soft and sweet inside, with a hot cup of chai in hand. And sometimes, in that one perfect bite, you get a little caramelisation where the banana touched the pan – and that’s pure bliss.
Pazhampori may be humble, but in the world of Kerala snacks, it holds a place like no other. It’s the kind of snack that makes you stop what you’re doing, take a deep breath, and smile – because you know exactly what that first bite is going to taste like, and you know it’ll be perfect.
Kerala Pazhampori
Ingredients
Instructions
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Slice the bananas in half or into quarters.
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In a bowl, mix flour, salt, turmeric powder, sugar, and water into a smooth batter without lumps.
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Heat oil in a pan.
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Dip each banana piece into the batter, making sure they are fully coated.
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Deep fry the banana pieces on both sides until golden brown.
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Serve warm with tea.