This is a tasty and inevitable evening snack recipe from Kerala; Stuffed banana fritters/ Pazham pori recipe which includes flattened rice-coconut stuffing. Yetham pazham is another name called for Nendran banana in and around Tamilnadu-Kerala border areas. Pazham pori is the common name used for banana fritters.
A flavourful stuffing coated with a crispy coated outer covering made using maida-rice flour batter. The banana should be ripe enough to get sweetness after cooking the fritters. If the bananas are overripe it will be difficult to cut and stuff.
This is one of my favourite nostalgic dishes when I go on vacation to my native. I wanted to make this recipe for a long time. Finally, I got a chance to buy the fresh, big Nendran pazham and wanted to try this dish.
I tried this dish and not to say it came out really well. Served this stuffed banana fritters with hot ginger tea. Kids will enjoy this deep-fried recipe. This guest pleasing recipe can be served in less time.
Can I use any other banana in this recipe?
I will say a big No. This fleshy, thick and hard Nendran banana is best to use in this recipe. These firm fibre-rich bananas are not replaceable with any other banana due it’s taste and firm texture.
Pisang goreng vs Pazham pori
Pisang goreng is again a fried banana recipe which uses particular types of bananas. Pisang raja, pisang tanduk and pisang kepok are the popular kinds of banana used for pisang goreng. It is a well-known food court snack recipe in and around Singapore, Malaysia and Indonesia.
The differences between pisang goreng and pazham pori are pisang goreng includes a particular type of bananas and they are ripe. In pazham pori , we can see only Nendran banana and they are ripe as well. The batter we use for pazham pori is all-purpose flour/maida along with rice flour. In pisang goreng we use rice flour alone to get a crispy outer texture.
What do we need to make the Stuffed banana fritters/pazham pori
The Kerala banana which is used to make Kerala banana chips is used in this recipe. The firm and fibrous texture of the banana ensures the stuffing and makes the fritters tastier. I am cutting the bananas into 2 pieces to make banana fritters as the bananas I am using are big.
Grated fresh/frozen coconut is used to make the stuffing tastier. Do not use the dry/desiccated coconut in this recipe.
Flattened rice gives nice taste and volume to the filling. I am using white flattened rice here. You can use red flattened rice as well.
I am using unbleached all-purpose flour/maida to make the batter for the outer layer. I never tried this recipe with wheat flour.
To give a crispy texture to the outer layer I am using rice flour along with all-purpose flour.
I am using raw sugar here. You can use any type of sugar based on your preference.
Spice & condiments
Along with salt, I am adding turmeric powder and cardamom powder for the colour and aroma.
Similar Kerala recipes
Buttermilk curry/Mor kulambu– A mild buttermilk curry served along with boiled rice and curries for a normal day lunch and also served in Onam Sadhya along with other special curries to enrich the day.
Moong dal/pasi paruppu kheer/payasam– One among the Onam Sadhya recipes to relish the special made using moong dal/pasi paruppu, coconut and jaggery.
Healthy finger millet steam cake/puttu– A healthy recipe for a breakfast or evening snack made using finger millet flour. A sweet version made using Nendran/Kerala banana to satisfy the sweet tooth.
Steamed apple cake– A steamed cake recipe suits as an evening snack and a guest pleasing recipe to try.
Snack: How to make stuffed banana fritters
- Nendran Banana-4
- Oil for frying
- Grated coconut-1/2 cup
- Flattened rice-1/2 cup
- Sugar-2 tsp
- Cardamom powder-1/2 tsp
- All-purpose flour/Maida-1 cup
- Rice flour-1 tbsp
- Sugar-1/2 tsp
- Salt as needed
- Turmeric powder-1/4 tsp
- Water as required
- Baking soda a pinch
For the filling
- Add sugar in a clean pan.
- Add coconut and cook in low heat.
- Add cardamom powder and mix well.
- Now add the washed flattened rice and mix well until everything blends together.
- This mixture does not need to cook longer. Give some nice stirs and keep the filling aside to cool down.
Preparing the banana
- Peel the skin of the bananas. Cut each banana into two pieces.
- Make a slit in one side of the banana. And give another slit and cut 1/4 of the banana by leaving 3/4 of the banana intact.
- Take out the cut part. Fill the banana with the filling.Make sure not to overstuff the banana otherwise the filling will come out while frying the bananas.
- Now cover the banana with the cut piece and keep aside.
- Do the same and prepare all the bananas to make the frying process easier.
For the batter
- Add all-purpose flour/Maida in a bowl.
- Add rice flour and mix well.
- Now add sugar, salt and turmeric powder.
- Add enough water and make a thick batter to coat the bananas.
- Add baking soda and mix thoroghly.
- Heat oil in a pan/Kadai.
- When the oil is hot keep the heat in medium. Now dip the stuffed banana in the batter and ensure all the sides are covered with batter.
- Place the banana in the oil carefully.
- Turn after few minutes and cook all the sides.
- Drain and take out the bananas once all the sides are golden brown.
- Keep them in an absorbing paper to absorb if there is any excess oil is their.
- Serve the stuffed banana fritters/pazham nirachathu with hot ginger tea to enjoy the evening.
- After placing the banana in the oil do not rush and turn it. Leave it for some time and turn and cook. Otherwise, the batter will not stick on banana properly.
- Don’t use overripe bananas as they tend to become mushy and will not hold the shape.
- Stuffing will be very hard if the bananas are overripe.
- Jaggery can be used to replace the sugar.
- Cook the banana in a medium flame to get the even colour on all sides.
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