Vazhakkai bajji recipe, Raw banana bajji, Plantain fritters
After a really long break/ vacation to Hawaii I m back with posting recipes in blog. Thanks for all the inquires about me and conveying how much you guys missed my posts. I m sure the blog will be super active from now with a new and interesting post everyday!
Plantain bajji/ Vazhakkai bajji is one such easiest and tastiest evening snack that can be relished on a rainy day with a cup of hot chai/ coffee. Bajji can be prepared with many vegetables like potato, eggplant, cauliflower, egg, mirchi and so on but the batter remains the same which actually makes work simpler if you want to taste fritters of many variations. But making perfect batter is the key to get fluffy and puffy bajji/ pakora for which adding right amount of water is really important. Since its raining in CA today after all that scorching heat decided to share this recipe in blog. So all you need is just handful ingredients to prepare this delicious fritter and spend only little time voila a perfect rainy day snack will be ready. So lets get to the making!
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PREP TIME
COOK TIME
TOTAL TIME
SERVES
15 min
15 min
30 min
4
Ingredients
Plantain/Raw banana/Vazhakkai – 1
Besan flour – 1 cup
Rice flour – ¼ cup
Red chilli powder – ½ tsp
Salt – to taste
Baking soda – ¼ tsp
Water – for making batter
Oil – for frying
Note
* 1 cup = 235 ml
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How to make Vazhakkai bajji with step by step images
Heat oil in a frying pan. In a bowl add besan, rice flour, chili powder and salt. Mix well, add water gradually to form a thick batter( I used around ¾ cup water).
Wash, peel and chop plantain into halves. Now slice the plantain into thin. Do this step just after you prepare your batter as we don’t want the plantain to turn black.
The consistency of the batter should be as thick as first picture in collage. Dip the plantain slices in besan batter well in a way the plantain slices is coated completely.
Now drop the batter coated plantain slices in preheated oil one by one. Repeat the process until you finish the batter and plantain is over. Flip the bajji after it has puffed. When both sides are cooked remove from oil and transfer it to a plate and serve it hot with chutney!
Note
Make the batter thick which will help batter coat well on to the plantain/raw banana slices.
If the batter gets little watery just add some besan to give it right consistency.
Prepare batter first then slice the raw banana so that they don’t turn brown.
Make sure the hot is in right temperature not too high and not too low.