Aratikaya Bajji

Instructions

1. 1

   Prepare the Bananas (5 minutes)

   • Wash the raw bananas thoroughly. Peel the green skin using a vegetable peeler.
   • Slice them into thin, uniform rounds, about 2-3 mm thick. A mandoline slicer works best for even slices.
   • Immediately place the slices into a bowl of cold water to prevent oxidation and browning.
2. 2

   Make the Batter (5 minutes)

   • In a mixing bowl, combine besan, rice flour, ajwain, red chili powder, turmeric powder, hing, baking soda, and salt.
   • Whisk the dry ingredients together to ensure they are evenly distributed.
   • Gradually add water while whisking continuously to form a smooth, thick, and lump-free batter. The consistency should be thick enough to coat a banana slice without dripping off immediately, similar to a thick pancake batter.
3. 3

   Heat the Oil (5 minutes)

   • Pour oil into a deep kadai or heavy-bottomed pan and heat over a medium-high flame. The ideal temperature is around 175-180°C (350°F).
   • To test if the oil is ready, drop a tiny bit of batter into it. If it sizzles and rises to the surface quickly without changing color too fast, the oil is at the perfect temperature.
4. 4

   Fry the Bajjis (8-10 minutes)

   • Drain the banana slices completely and pat them dry with a clean kitchen towel. This helps the batter adhere better.
   • Dip each banana slice into the batter, ensuring it is fully and evenly coated on all sides.
   • Carefully slide the battered slices into the hot oil, one by one. Fry in small batches of 5-6 to avoid overcrowding the pan and lowering the oil temperature.
   • Fry for about 2-3 minutes on each side, flipping gently, until they are golden brown and crispy.
   • The sizzling sound will reduce as they get cooked.
5. 5

   Drain and Serve (2 minutes)

   • Once golden and crisp, use a slotted spoon to remove the bajjis from the oil.
   • Place them on a wire rack or a plate lined with paper towels to drain any excess oil.
   • Serve Aratikaya Bajji immediately while hot and crispy with coconut chutney, mint chutney, or tomato ketchup.