Banana bajji are fresh and tasty fritters made with unripe bananas or plantains. They are a famous snack in South India and are additionally serve in South Indian cafes. Unripe green bananas are additionally called vazhakkai, balekai, aratikaya in some regional South Indian languages.
Fundamentally banana bajji is a South Indian recipe. However, it is made in Maharashtra as well. In North India we normally have Palak pakoda, Aloo pakora, Onion pakoda, blend veg pakoras, etc. This Raw banana bajji is a fresh and tasty fritter made with raw unripe bananas or plantains and spiced gram flour batter. Make these heavenly squanders effectively under 30 minutes for your next evening snack.
Pakoras or fritters can prepare with ready and sweet bananas. In Kerala, there is a snack made using ready bananas, which is called Pazham Pori. The batter for pazham Pori is made with maida or purpose flour. It is fundamentally a sweet-tasting fritter and served as a break-time snack in Kerala.
Ingredients
- Raw unripe bananas or plantains or vazhakkai – 2 medium size
- 1 cup gram flour (besan)
- Two tablespoons rice flour (optional)
- ¼ teaspoon red chili powder
- ¼ teaspoon turmeric powder
- 1 to 2 pinches baking soda
- 1 liberal spot of asafoetida (hing)
- salt as required
- ½ to ⅔ cup water
- oil for deep frying, as required
Making Batter
- Wash and then strip the bananas (vazhakkai). Chop them into a few identical pieces horizontally. When each piece and cut in 3 to 4 pieces vertically. Put the stakes in water so they don’t get stained.
- Each cut ought to be of approximately 4 to 4.5 inches in tallness and ¼ inch in thickness.
- Set up the player by blending besan, rice flour, pop, salt, red chili powder, asafoetida, and turmeric powder.
- Add little water in parts and blend. We need a thick batter. So try not to add water once, as the hitter may turn out to be thin. Blend to a thick batter without lumps.
Frying Banana Bajji
- Presently wipe off the raw banana cuts on a kitchen towel.
- Heat oil in a deep pan. Plunge the banana cuts in the batter and coat the banana cuts totally with the batter.
- Add the batter-covered cuts in the hot oil and fry the plantain pakoras till golden brown.
- Drain the fried plantain pakoras on kitchen tissues to reduce the abundance of oil.
- Serve it with green or coconut chutney and ketchup.
Notes
- The recipe can be multiplied or significantly increased.
- The measure of flavors can fluctuate as per your taste.
- You can use chickpea flour in exchange for gram flour.
- Fry the bajji in medium hot oil. Keep the heat from one medium to another high. Browning them in warm oil will cause them to retain more oil and become spongy. Frying them in hot oil will the external batter cook quickly or get burnt and leaving the insides uncooked.
- Make the batter to a thick flowing consistency. Be that as it may, don’t make the batter exceptionally wide, or, in all, the outer surface will get sticky. A thin batter won’t cover the banana cuts well, and they will retain a ton of oil.
Wrap Up
It is a delicious and fresh bite with a sweet and flavorful taste to bring to the table in every bite. It is commonly made and served with dips like pudina and coconut chutney recipes during the monsoon and winter.
