With the arrival of winter, foodies crave something special and hot. If you're looking for something different and healthy with a traditional twist, Kerala's famous dish, "pazham pori," or banana fritters, might be the perfect choice.

These fritters are made with ripe bananas, a popular staple in South India. They're sweet, crispy, and soft on the inside, and serving them with tea or filter coffee makes them even more special. Here are easy recipes for making banana fritters in two different styles. Let's learn about them:

Traditional Kerala Style Pazham Pori
Ingredients

Ripe Robusta bananas - 2 (sliced ​​lengthwise into thin slices)
Maida - 1 cup
Rice flour - 2 tablespoons (for crispiness)
Turmeric powder - 1/4 teaspoon
Sugar - 2 tablespoons (to taste)
Salt - a pinch
Water - as needed (for a thick batter)
Oil - for deep frying

Method
To prepare, first combine the flour, rice flour, turmeric, sugar, and salt in a bowl. Gradually add water to form a thick, lump-free batter. Now dip the banana slices into the batter. Fry in hot oil over medium heat until golden and crispy. Serve hot with tea or filter coffee.

Jaggery and Coconut Banana Dumplings

Ripe bananas - 2 (well-mashed)
Grated fresh coconut - 1/2 cup
Wheat flour - 1 cup
Jaggery - 1/2 cup (melted or grated)
Cardamom powder - 1/2 teaspoon
Baking soda - a pinch
Ghee or oil - for frying

Method
Put the mashed banana, coconut, jaggery, and cardamom powder in a bowl and mix well. Add the wheat flour and baking soda to form a slightly thick mixture. Now, form small dumplings from this mixture and fry them over medium heat. These dumplings are soft on the inside and slightly crispy on the outside, and children also love them.

You can make both of these recipes at home with very few ingredients and time. Be it a light hunger pang or making something sweet and special for guests, these pakodas fit every occasion.

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