Vazhakkai Bajji Recipe also known as Raw banana bajji is a popular fritters made with raw banana, besan, spices, ginger, garlic. Thinly sliced raw banana dipped in the gram flour batter and deep fried till crispy. Enjoy with coconut chutney and tea for a perfect evening snack.
Vazhakkai Bajji Recipe
I love bajji, whatever vegetables it is made from, I love it to the core. On a rainy day, having bajji along with hot tea can never go wrong. I have quite a few bajji recipe in this blog. Check out my brinjal bajji, cauliflower bajji, snake gourd bajji, onion bajji. But nothing can beat the traditional banana bajji.
About Vazhakkai Bajji
Vazhakkai bajji also known as kai bajji or raw banana bajji is a traditional South Indian fritters made with raw banana or plantain.
Raw banana also known as unripe green plantain, also known as Balekai, Arattikaya is used to make bajji. Bajji made using ripe banana is pazham pori.
My Amma always use a special variety of raw banana which she calls as "nontham pazham". I am not sure whether she's the only one who uses that name, but the raw banana has a firm, plump texture.
No one can resist a plate of hot bajji on a cold winter day or rainy day. It brings so much nostalgic memories. Make sure you serve it with coconut chutney and masala tea.
Similar Recipes
Bajji batter is same for all variety of fritters you make. It is made with gram flour, red chilli powder, asafoetida, baking soda, salt and water. I like to use some rice flour which makes the bajji crispy when frying.
Amma always adds some crushed ginger and garlic in bajji batter which she says helps with digestion. Make the batter right is important, the consistency is what decides the texture of bajji.
Don't make it too thick else the bajji will be thick and rubbery. Don't make it too thin, else it may drink too much oil. Bajji batter should be dosa batter consistency.
Ingredients
- Raw Banana - use firm green variety of raw banana also known as vazhakkai or green plantain. You can use a knife or mandoline to slice banana.
- Besan - good quality besan gives the taste to the bajji. You can sieve the besan if it is lumpy.
- Rice Flour - a little bit of rice flour helps make crispy bajji.
- Ginger & Garlic - these add flavour and also helps with digestion.
- Baking Soda - don't add too much, else the bajji may drink so much oil.
- Spice powder - red chilli powder, asafoetida is used to season the bajji batter along with salt.
- Oil - use neutral frying oil like sunflower oil, canola oil or groundnut oil.
Step by Step Pictures
Preparing Raw Plantain
1)Choose raw green banana for making bajji. Choose large size one.
2)Peel the skin of raw banana using a vegetable peeler.
3)If you don't have peeler, you can remove the peel with a knife.
4)You can leave them whole if needed. Or cut them in half. Slice them thinly using a mandoline slicer or a sharp knife.
5)The raw banana slices should be thin. Set this aside till use.
Bajji Batter
6)Take gram flour and rice flour in a bowl. Rice flour helps make the bajji crispy.
7)Add in ginger garlic paste. This enhances the taste as well as makes digestion easier.
8)Add in Kashmiri red chilli powder for the bright red colour.
9)Season with salt.
10)Add in asafoetida to the batter.
11)Add a pinch of baking soda. Don't add too much else the bajjii will drink too much oil.
12)Now pour in water and make it into a thick batter.
13)The batter shouldn't be too thick or thin. Just right consistency.
Frying Bajji
14)Heat oil for deep frying. Take each raw banana slices and dip it into the batter.
15)Let the batter coat on each side.
16)Drop in hot oil and fry till golden brown on each side.
17)Fry on medium high heat so the bajji can get crispy.
18)Strain using slotted spoon and add it to paper towel to remove excess oil.
19)Serve hot.
Expert Tips
Choosing Banana - choose raw banana for making bajji. Raw banana, specifically the unripe green plantain, also known as Balekai, Arattikaya is used.
Consistency of Batter - Make the batter at correct consistency. If you make it too liquidy, then it won't coat the banana. if you make it too thick then there will be too much outer batter covering for the vegetable.
Drinking up oil - If your bajji is drinking too much oil, it is because you added too much baking soda. Don't add too much baking soda or It will drink up lots of oil when frying. Also make the batter thick.
Frying - Fry bajji in medium hot oil for longer time till it gets crispy on both sides. This way it stays crispy for longer period of rime.
Storage & Serving - Vazhakkai bajji taste best when served piping hot fresh. Serve with coconut chutney.
📖 Get Recipe
Vazhakkai Bajji Recipe (Raw Banana Bajji | Banana Bajji Recipe)
Equipment
Ingredients
- 1 large Raw Plantain (Vazhakai)
- Sunflower Oil For Deep Frying
For Bajji Batter
- 1 cup Gram Flour (Besan)
- 1 tablespoon Rice Flour
- 1 tablespoon Ginger Garlic Paste
- 1 tablespoon Kashmiri Chilli Powder
- 1 teaspoon Salt to taste
- ¼ teaspoon Baking Soda
- ½ teaspoon Asafoetida
- ¾ cup Water or adjust
Instructions
- Peel raw banana using a vegetable peeler and cut them in half. You can leave them whole if needed. Slice them thinly using a mandoline slicer. Set this aside till use.
- Mix all the ingredients given for batter to a smooth paste. it should n't be too thick or thin.
- Heat oil for deep frying. Dip the banana sliced in batter and fry on both sides till golden and crispy. Remove fried bajji using slotted spoon, Strain on some paper towel. Serve hot with coconut chutney
Chandrani Banerjee
Crunchy and yummy plaintain fry. Perfect for a cup of tea.
Hamaree Rasoi
Crispy and crunchy looking fritters. Wonderfully prepared.
Deepa
Shabna~ Shabboo ~shabs
thank you arathy... i was searching for this recipe for a long time 🙂 Last time i tried myself but was something wrong.... will try this and let you know
Anonymous
Very nice receipe
Anonymous
Is baking soda a must???? Can I skip that
Aarthi
@Anonymousyes u can skip baking soda
Vishesh Vishnani
Hey thanks for sharing recipe, I tried it with additional ingredients like Ghee instead of oil, from and it was amazing and Flavourful. Everyone loved it. Looking forward for more such recipes.