Pazhampori, but make it Indonesian: Meet pisang goreng

If you've ever bitten into a hot, crispy 'pazhampori' with a cup of chai, you'll feel right at home with 'pisang goreng'. This Indonesian street food favourite takes ripe bananas, coats them in a light batter and fries them until golden. Sound familiar? It should.

While Kerala's iconic banana fritter usually lets the fruit shine through a simple flour batter, pisang goreng often adds a few extra touches. Rice flour makes the coating crispier, sugar lends a hint of caramelisation, and a pinch of vanilla or sesame seeds can find their way into the mix. Across Indonesia, you'll also find versions topped with grated cheese, chocolate sprinkles or palm sugar syrup. But at its heart, it's still comfort food built around one humble ingredient: the banana.

Like Kerala, Indonesia grows several varieties of bananas, and the choice of fruit matters. Firm, ripe bananas such as kepok or plantains are preferred because they hold their shape during frying while turning soft and creamy inside.

The similarities between pazhampori and pisang goreng are hardly surprising. Both Kerala and Indonesia share tropical climates, abundant banana cultivation and a deep love for fried snacks enjoyed with tea or coffee. It's a reminder that the best comfort foods often evolve independently in different corners of the world.

Want to try it? Check out the recipe here:

Ingredients

• 4 ripe but firm bananas or small plantains
• 1 cup all-purpose flour
• ¼ cup rice flour
• 2 tbsp sugar
• ½ tsp baking powder
• A pinch of salt
• ½ tsp vanilla extract (optional)
• About ¾ cup cold water
• Oil, for deep frying

Preparation

• Peel the bananas and slice them in half lengthwise or leave them whole if they are small.
• In a bowl, combine the all-purpose flour, rice flour, sugar, baking powder and salt. Add the vanilla extract, if using, then gradually whisk in the cold water until you have a smooth batter. It should be thick enough to coat the bananas without dripping off completely.
• Heat oil in a deep pan over medium heat. Dip each banana into the batter, ensuring it is evenly coated, then gently lower it into the hot oil.
• Fry for 3 to 5 minutes, turning occasionally, until the batter is crisp and deep golden brown. Remove and drain on paper towels.
• Serve hot as it is, or drizzle with honey, palm sugar syrup or condensed milk for an Indonesian-style twist. Pair it with a cup of tea, filter coffee or even a scoop of vanilla ice cream if you're feeling indulgent.

The next time someone tells you that pazhampori is uniquely Kerala, hand them a piece of pisang goreng. They'll discover that two places separated by thousands of kilometres can still share the same love language: bananas, batter and bubbling hot oil.