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.
Preparation Time : 10 mins
Cooking Time : 2 to 3 mins per batch
Serves – 3 to 4
Raw Plantain / Vazhakai – 1 big one
Oil for deep frying
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
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
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.
|Take a banana|
|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|
|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|