Chowwary–Pazham Fritters

Ingredients

• Ripe nendran banana – 2
• Sago / chowwary – ¼ cup
• Maida – ¾ cup
• Rice flour – 2 tbsp
• Sugar – 1 to 2 tbsp
• Turmeric – a pinch, optional
• Cardamom powder – ¼ tsp, optional
• Salt – a pinch
• Water – as needed
• Coconut oil or neutral oil – for frying

Method

1. Rinse the sago and soak for about 1 hour, or until a pearl can be pressed without a hard centre. Drain well.
2. Cook the soaked sago briefly in a small amount of water until just tender, then drain and cool completely. The pearls should be soft but not a wet paste.
3. Mix maida, rice flour, sugar, salt, optional turmeric and cardamom. Add the cooled sago and enough water to make a thick coating batter.
4. Peel the nendran bananas and cut each lengthwise into 2 or 3 long pieces of even thickness.
5. Heat oil over medium heat. The batter should sizzle steadily when a small drop is added, without browning instantly.
6. Coat each banana piece fully, letting excess batter drip off, and slide carefully into the oil.
7. Fry only a few at a time, turning once the underside is set, until the coating is evenly golden and the banana is hot and soft inside.
8. Drain and serve warm. Kerala pazham pori is traditionally a banana-and-flour fritter without sago; the chowwary here is a catalogue variation for texture.