Kerala Style Pazham Pori with Jackfruit Jam — A Tropical Sweet Snack Delight
Crispy Kerala Pazham Pori served with homemade jackfruit jam — an irresistible tropical snack pairing full of flavor and tradition.
Kerala Style Pazham Pori with Jackfruit Jam
Crispy, golden pazham pori (banana fritters) paired with sweet and tangy jackfruit jam brings you a snack that’s deeply rooted in Kerala’s street-food culture. The contrast of textures and the tropical flavors make this a standout vegetarian recipe — ideal for evening tea time or festive occasions.
Quick Facts at a Glance
Cuisine / Region: Kerala (South India)
Meal Type: Snack / Evening Tea / Festive Sweet
Serves: ~4 people (makes ~12 pieces + ~1 cup jam)
Total Time: ~1 h 15 min
Preparation: 20 min
Resting / soaking: 15 min
Cooking: 30 min
Jam making: 10 min (while fritters rest)
Difficulty: Moderate
Main Flavours: Sweet, tropical, mildly spiced
Diet: 100% Vegetarian
Origins, Cultural Importance & Story
Pazham Pori (sometimes called Ethappam) is a beloved Kerala street snack — ripe plantains are dipped in a sweet batter and deep-fried until crisp and golden. It’s often paired with chai (tea) or served at onam, local fairs, or as evening indulgence.
Jackfruit, abundant in Kerala during its season, is deeply woven into Keralite food culture — from chips to curries to sweets. Making a jam from jackfruit pulp allows you to extend the flavor beyond its seasonal window. Pairing pazham pori with jackfruit jam is a creative twist — combining a crispy fritter with a tropical spread.
This recipe is currently not published on Bhimas Cook (checked via site scan) and addresses a niche: tropical, regional sweets with a modern twist.
Ingredients & Estimated Cost (India, 2025)
| Ingredient | Quantity | Estimated Cost* |
|---|---|---|
| Ripe plantains / bananas (medium-ripe) | 4 (approx. 400 g) | ₹ 25 |
| All-purpose flour (maida) | ½ cup | ₹ 5 |
| Rice flour | 2 tbsp | ₹ 3 |
| Sugar | 2 tbsp | ₹ 4 |
| Cardamom powder | ¼ tsp | ₹ 3 |
| Turmeric (a pinch) | — | ₹ 1 |
| Salt | a pinch | — |
| Water (for batter) | as needed | — |
| Oil (for deep frying) | ~300 ml | ₹ 20 |
| Jackfruit pulp (fresh or canned) | ~200 g | ₹ 40 |
| Sugar (for jam) | 2 tbsp | ₹ 4 |
| Lemon juice | ½ tsp | ₹ 2 |
*Prices are estimated relative to local small market rates; your local cost may vary.
Total Estimate: ~ ₹ 107
Utensils / Tools Required
Deep frying pan / kadai
Slotted spoon / fry turner
Mixing bowls (2)
Whisk
Small saucepan (for jam)
Knife & chopping board
Spoon / spatula
Sieve (optional, for jam pulp)
Plate lined with paper towel
Airtight jar (for jam storage)
Nutritional Information (per serving, approximate for 3 fritters + jam)
| Nutrient | Amount |
|---|---|
| Calories | ~ 280-320 kcal |
| Carbohydrates | ~ 45 g |
| Protein | ~ 2.5 g |
| Fat | ~ 10 g |
| Dietary Fiber | ~ 2 g |
| Sugars | ~ 15 g |
| Sodium | low (from salt in batter) |
| Micronutrients | Vitamin A (from banana), potassium, small amounts of iron |
Note: Deep-frying increases fat; if you shallow-fry or air-fry, fat content will be lower.
Step-by-Step Instructions
1. Prepare Plantains
Peel the plantains and slice them lengthwise (half or thirds) to size.
Pat them dry with a cloth to remove surface moisture.
Let them rest for 10 minutes (this helps batter adhere better).
2. Make the Batter
In a bowl, mix together all-purpose flour, rice flour, sugar, cardamom powder, pinch of turmeric, and salt.
Gradually add water and whisk to a smooth batter of dropping consistency — thick enough to coat but not too runny.
Let the batter rest 5–10 minutes.
3. Fry the Fritters (Pazham Pori)
Heat oil in a deep kadai; test by dropping a bit of batter — it should sizzle and float.
Dip each banana slice into batter, coat well, and gently slide into hot oil.
Fry on medium heat until golden on both sides, flipping gently.
Use a slotted spoon to remove and drain on paper towels.
Fry all slices similarly.
4. Make Jackfruit Jam
Meanwhile, take jackfruit pulp (fresh or canned).
In a small saucepan, combine pulp + sugar + a splash of water.
Cook on low to medium heat, stirring frequently, until it thickens (about 8–10 min).
Add a few drops of lemon juice to balance sweetness.
If you prefer smooth jam, you can sieve the pulp.
Let it cool.
5. Plate & Serve
Arrange warm pazham pori on a serving plate.
Serve with a small bowl or swipe of jackfruit jam on the side.
Optionally, dust powdered sugar or garnish with mint leaves.
Summary of Steps
Slice and dry plantains.
Prepare lightly sweet, spiced batter.
Deep-fry banana fritters until golden.
Simmer jackfruit pulp with sugar into jam.
Serve fritters warm with jam.
Flavor-Enhancing Tips & Variations
Coconut sugar or jaggery can replace regular sugar in batter for deeper flavor.
Add a pinch of black salt for slight tang.
Cinnamon powder can be mixed in for variation.
Instead of deep-frying, pan-fry in shallow oil for less fat (turn carefully).
The jam can be enhanced with a dash of vanilla or ginger powder.
Use ripe but firm plantains to avoid pulpiness while frying.
Serving Suggestions & Best Pairings
Pair with steaming North Malabar chai or Kerala chai.
Serve alongside steamed idli or Pongal for festive brunch combos.
Offering a mild coconut chutney on the side gives a sweet-savory contrast (especially for those who like dip).
Serve on banana leaves (traditional Kerala style) for authenticity.
How to Eat for the Best Experience
Eat pazham pori while hot — crispy texture is best when fresh.
Spread a thin layer of jackfruit jam on top of each fritter or dip.
Alternate bites: one plain fritter, next with jam — enjoy the contrast.
Sip tea between bites to balance sweetness.
Health Benefits & Cautions
Benefits:
Banana provides potassium, fiber, and natural sugars.
Jackfruit is rich in vitamins A, C, and antioxidants.
Cardamom adds digestive and aromatic benefits.
Cautions:
Deep frying adds fat — limit portions if watching calories.
For those with fructose sensitivities, banana + jam may be heavy — consider serving smaller portions.
Use ripe but intact plantains to avoid batter breakage and oil spatter.
Storage Instructions
Jam: Store in an airtight jar in fridge — lasts 7–10 days.
Fritters: Best eaten fresh. If you have leftovers, reheat in an oven (~180 °C for 5 minutes) to regain crispness (do not microwave, it will become soggy).
Do not soak fritters; moisture ruins crispness.
Unique Facts & Traditions
In Kerala, banana fritters are often sold on monsoon evenings as street food, often named “ethappam.”
Jackfruit is called the “state vegetable” of Kerala; versatile in both sweet and savory dishes.
Traditional Tamil households sometimes serve banana fritters dipped in palm jaggery syrup — a cousin to this jam pairing.
Frequently Asked Questions (FAQs)
Q. Can I use regular bananas instead of plantains?
Yes, if bananas are firm and not overly soft. But plantains hold shape better.
Q. Can I make a sugar-free version?
You can replace sugar with jaggery or honey (adjust for sweetness), but consistency may vary.
Q. What if I don’t have jackfruit?
You can serve with mango jam or banana toffee spread as substitutes.
Q. Can this be made in an air fryer?
Yes — coat banana slices with the batter and air fry at 180 °C for 6–8 min, flipping halfway (watch to avoid burning).
Internal & External Links (SEO / Reference)
Internal to your site: link to “Kerala Style Kootu”, “Tamil Nadu Style Idli”, “Andhra Pappu Podi” (recent posts) bhimascook.com
External reference: For banana fritters in Kerala context, see regional food forums or Kerala cuisine blogs.
Author: Bhimas Cook Recipe Team
Short Bio: Devoted to sharing original, regional, and trending vegetarian recipes from my kitchen to yours.
Update Date: October 1, 2025
