Welcome to the world of delectable Indian cuisine, where culinary adventures await every palate. Today, we embark on a journey to create a classic South Indian delight: Pazhampori, or banana fritters. These crispy, golden-brown morsels are a symphony of flavours, combining the sweetness of ripe bananas with the delicate crunch of rice flour batter. Prepare to be captivated by the simplicity and irresistible charm of Pazhampori, a recipe even a novice in the kitchen can master.


  • 2 ripe bananas (preferably Nendra Pazham or Alphonso)
  • ½ cup white rice flour
  • 1 tablespoon sugar (optional)
  • ½ teaspoon turmeric powder
  • A pinch of baking soda
  • ¼ cup water or as needed
  • Oil for deep frying


  • Mixing bowl
  • Whisk or fork
  • Cutting board
  • Knife
  • Deep frying pan
  • Paper towels


  1. Preparing the Batter:

a. Peel the ripe bananas and slice them into thin rounds.

b. In a mixing bowl, combine the rice flour, sugar (if using), turmeric powder, and baking soda.

c. Gradually add water, whisking continuously until a smooth batter forms. The batter should be slightly thick but not too runny.

  1. Coating the Bananas:

a. Dip each banana slice into the batter, ensuring they are evenly coated.

b. Set the coated banana slices aside.

  1. Deep Frying the Pazhampori:

a. In a deep frying pan, heat oil over medium heat until it reaches a temperature of 175°C (350°F).

b. Gently slide the coated banana slices into the hot oil, frying a few at a time to avoid overcrowding.

c. Fry the pazhampori for 2-3 minutes per side, or until they turn golden brown and crispy.

d. Using a slotted spoon, carefully remove the fried pazhampori from the oil and transfer them to a plate lined with paper towels to drain excess oil.

Serving and Enjoying:

  1. Serve the hot and crispy pazhampori immediately, enjoy them with a cup of your favourite tea or coffee, or pair them with a scoop of vanilla ice cream for a decadent treat.

Tips and Variations:

  • For a sweeter pazhampori, increase the amount of sugar to 2 tablespoons.
  • If you prefer a spicier version, add a pinch of red chili powder to the batter.
  • To enhance the flavour, consider adding chopped nuts, such as cashews or almonds, to the batter.
  • For a gluten-free option, substitute white rice flour with whole wheat rice flour or chickpea flour (besan).

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