Pazhampori ~ Ripe Plaintain Fritters

2. PazhamporiPin


There is nothing more that I can think of that has to follow the parippu vada, than this pazhampori. Pazhampori is Kerala style ripe plantain fritters. You go to any road side eatery there and you will undoubtedly find this. I think it can easily be crowned the “national four o’clock snack”. Plantains are so frequently available back home that this is the first snack that gets made when a guest suddenly comes in. Prepare the batter, cut, dip and fry. You are promised not to get back even a single leftover in the plate! πŸ˜‰


Normally, the batter is made with all purpose flour, and some add a little bit of rice flour to give it some crunchiness. I always make pazhampori with a mix of wholewheat, all purpose and rice flours. The idea of adding chickpea flour (besan/ kadalamaavu) was given by my colleague, S. I have always mentioned I have a foodie gang in the office. I have already shared a recipe given by V, who has already left the company for greener pastures (read Canada!). During a foodie chat, S said that he makes his pazhampori with chickpea flour and I somehow had to try it. And darn, weren’t they good! The chickpea flour gives a totally new dimension to the otherwise normal pazhampori. Add in some black jeera seeds, and enjoy the extra crunch! I must mention that this is one of the kid’s most favorite snacks. Most of the time, they end up eating my share of pazhampori as well! πŸ™


2. P1Pin


Posted on this day:


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4.50 from 4 votes

Pazhampori ~ Ripe Plaintain Fritters

Course Snacks
Cuisine Malabar
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3
Author Rafeeda


  • 1/2 cup wholewheat flour aatta
  • 1/2 cup all purpose flour maida
  • 1/4 cup chickpea flour besan
  • 2 tbsp rice flour
  • 1 tbsp nigella seeds karutha jeerakam
  • A pinch of baking soda
  • A pinch of salt
  • 2 tbsp sugar
  • A pinch of turmeric
  • Water as needed I used approximately 1 1/4 cup
  • 3 ripe plaintains nenthrapazham, sliced into thin peices
  • Oil for frying


  • Combine the ingredients till water into a thick batter.
  • Heat oil for deep frying. The oil is ready when a drop of batter sizzles up when put in.
  • Dip each slice of plantain and coat with the batter well. Slide into the oil and fry in batches till both sides are golden.
  • Drain onto kitchen towel and serve warm with a cup of hot chail!

Join the Conversation

  1. My mom makes pazhampori only for me as I am the only one who devours them at home. πŸ˜€ This version with chickpea flour is new to me, will give it a try insha Allah. xx

    1. Rafeeda AR Author says:

      Thank you so much Nielouphar… my kids love these a lot, so make them quite often… πŸ™‚

  2. Thanks to S! and to you for sharing to the world a new take on the good old pazhampori.. My all time fav in any form.. πŸ˜›

    1. Rafeeda AR Author says:

      Thank you so much Fami… πŸ™‚

  3. Wow!! simple superb!! my all time fav πŸ™‚

    1. Rafeeda AR Author says:

      Thanks a lot Sundari… πŸ™‚

  4. yum! I can never say no to this too.. tempting

    1. Rafeeda AR Author says:

      Thanks a lot Veena…

  5. 4 stars
    My all time favourite ???????????? This pictures and post makes me more ” kothichi” ( greedy) ???? Love it ????????????

    1. Rafeeda AR Author says:

      Hehe… Thank you so much Rani… πŸ˜€

  6. this is so tempting rafee. Please pass on a few to me πŸ˜€

    1. Rafeeda AR Author says:

      Thank you so much Jyothi… πŸ˜€

  7. Adding besan sounds a nice idea,my favorite,looks yum.

    1. Rafeeda AR Author says:

      Thank you so much Suja…

  8. I sure had some during my trip to Kerala. Nice sweet treat and nice version with besan flour. Over here, we call it Goreng Pisang.

    1. Rafeeda AR Author says:

      Thank you so much Nava… Good to know of a variation in Malaysia…

  9. I remember having these fritters in Cochin. Absolutely delicious. Your post brought back those memories Rafeeda.

    1. Rafeeda AR Author says:

      Thank you so much Uma…

  10. I love it so much. My mom makes it delicious. Gonna try soon your recipe

    1. Rafeeda AR Author says:

      Thank you so much Sowmia…

  11. 4 stars
    Looks so tempting. We bong also make it but sweet one.will surely try this one.

    1. Rafeeda AR Author says:

      Thank you so much Moumita…

  12. All said well! This is a all time chai munch in many homes .especially Kerala.
    We usually make it with rice batter .
    Lovely picks dear:-)

    1. Rafeeda AR Author says:

      Thank you so much Hiba… Only rice batter? Interesting… πŸ™‚

  13. Yummy pazhampori dear..will try adding besan next time inshaAllah…

    1. Rafeeda AR Author says:

      Thank you so much Shabbu… InShaAllah…

  14. 5 stars
    Never heard of this snack! Very interesting recipe and I believe it will be a favorite weekend sweet treat on our house πŸ™‚ Thanks a lot for visiting my blog.

    Stay in touch, please <3

    1. Rafeeda AR Author says:

      Thank you so much Nusrat for coming by… πŸ™‚

  15. love pazhampori…ur version sounds interesting…

  16. anytime fav snack..your version of atta and besan sounds interesting, definitely giving it a try this weekend… looks yummmm rafeeda…

    1. Rafeeda AR Author says:

      Thank you so much Phibu…

  17. 5 stars
    Came out perfectly. Thank you for this delicious snack. πŸ™‚

    1. Rafeeda AR Author says:

      Thank you so much for trying and sharing your feedback, ATK… πŸ™‚

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