Tuesday, March 9, 2021



The State of Kerala is famous for bananas of different types. Amongst them a very popular one is the  Nendra Pazham. This is called Nendra Baale Hannu in Kannada and Nandra Baale Kele in my mother tongue, Konkani. This variety grows to large sizes and has many health benefits since it is rich in fibre, vitamins and minerals.

Several dishes can be made using the Nendra Pazham. Today I have made shallow fried fritters which are easy to make yet delicious! In Konkani, we call these Nandra Baale Kele Phodis. For best results, the Nendra Pazham has to be fully ripe yet firm. It does not matter if the banana skin has blackened as this indicates the banana has ripened. However it should not be so ripe that it becomes squishy and difficult to slice. 

These fritters are served as an accompaniment to the main meal or can be had as a snack. The inherent sweetness of the Nendra Pazham is complemented by the mild addition of spices. 


  • Nendra Pazham, 2
  • Chilli Powder, 1/2 tsp
  • Asafoetida, 1/8 tsp 
  • Salt, 1 tsp or to taste 
  • Rice Flour, 1 tbsp
  • Sooji/ Rava, 1 tbsp
  • Oil, for shallow frying, 


Wash the Nendra Pazham and cut it into half. Peel and discard the skin. Cut each of the halves of the banana into three slices. You will get 12 slices from the two bananas used. 

Mix together chilli powder, asafoetida and salt and apply this to both sides of the banana slices 
Keep aside for about 5 minutes

In a plate, mix together the rice flour and sooji
Dust both sides of each of the marinated banana slices in the rice flour-sooji mixture

Heat a thick bottomed wide pan, add 1 tbsp of oil and spread it evenly 
On medium heat place the banana slices and roast till one side gets done and becomes golden brown in colour. 
Take care that the fritters don't get burnt as the sweetness of the bananas tend to make them get burnt fast. 
Flip and similarly roast the other side adding oil as required 
Switch off the gas and transfer the Nendra Pazham Fritters to a serving plate

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