When you think of pazhampori, the beloved Kerala tea-time snack, you probably imagine golden, crispy slices of ripe banana coated in a mildly sweet batter. But what if we added a bold, spicy twist to this classic? This spicy version of pazhampori brings together the natural sweetness of ripe bananas with a kick of heat—perfect for those who love contrast in every bite. Let’s dive into this irresistible fusion snack that pairs beautifully with a...
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Peel and slice the bananas lengthwise into thin strips.
In a bowl, mix maida, rice flour, chili powder, turmeric, black pepper, green chilies, asafoetida, and salt.
Gradually add water to form a smooth, thick batter similar to pancake batter.
Heat oil in a deep pan over medium flame.
Dip each banana slice into the batter, ensuring it’s well coated.
Carefully drop into hot oil and fry until golden brown and crispy.
Remove and place on paper towels to absorb excess oil.
Use very ripe bananas for natural sweetness to balance the spice.
Keep the batter slightly thick so it coats well.
Fry on medium heat to ensure even cooking.
Adjust spice levels to your taste.
Can I use a different type of banana?
While Nendran bananas are preferred for their texture and sweetness, you can use other ripe bananas, but the flavor and texture may vary.
How do I make the batter thicker?
Add a little more all-purpose flour or rice flour to adjust the consistency of the batter.
Can I bake instead of deep frying?
Yes, you can bake the fritters at 375°F (190°C) until golden and crispy, but they may not be as crunchy as the fried version.
What oil is best for frying?
Use a neutral oil like sunflower or vegetable oil for frying to avoid overpowering the flavors.
Can I make this dish less spicy?
Reduce the amount of chili powder and green chilies to make the fritters milder.
Cooking is my passion. Flavours unite us 🤝..I love to create new recipes... and also love to learn about different cuisine.
