Vazhakkai Bajji / Raw Banana Bajji / Plantain Fritters

I love bajji..From whatever vegetables it is made from, i love it to the core. On a rainy day, having bajji along with hot chai 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, potato bajji.

But nothing can beat the traditional banana bajji. I love it so much. So try this out and let me know how it turned out.

Preparation Time : 10 mins
Cooking Time : 2 to 3 mins per batch
Serves – 3 to 4


Ingredients:

Raw Plantain / Vazhakai – 1 big one
Oil for deep frying


For Batter:
Gram Flour / Kadalai Mavu / Besan – 1 cup
Rice Flour – 1 tblspn
Ginger Garlic Paste – 1 tblspn
Chilli Powder – 1 tblspn
Salt to taste
Baking Soda – 1/4 tsp
Asafoetida / Hing / Kaya podi – 1/4 tsp
Water – 3/4 cup or adjust

Method:

Peel banana and cut them in half. Slice them thinly. 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.

Drain on a paper towel.

Serve with coconut chutney

Notes:

1)Make the batter at correct consistency. If you make it too liquidy, then it wont coat the banana. if you make it too thick then there will be too much outer batter covering for the vegetable.
2) Don’t add too much baking soda or It will drink up lots of oil.

3) Slice the banana thinly.


Pictorial:

Take a banana

Peel em

Done

Cut in half and slice them

It should be really thin

Take gram flour and rice flour in a bowl..We made lots of batter in this bowl

Add ginger garlic paste

Add chilli powder

salt

asafoetida

baking soda

water

mix well

It should be little thick, but not so thick

dip banana in this

let them coat

fry them..We fried lots of stuff in this oil for diwali, hence this colour

flip them over and fry

Fry till golden

They will be crispy

serve