vegetariangluten-free
hyderabadi
Vegetable Biryani with Cucumber Raita
45 min
652 cal
18gProtein
96gCarbs
23gFat
2Recipes
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Crispy and perfectly spiced Raw Banana Bajji – a quick to make, delightful snack for tea time!
Crispy on the outside, soft on the inside, these deep-fried raw banana fritters are a beloved South Indian tea-time snack. The spicy chickpea flour coating makes them utterly irresistible, especially on a rainy day.
Serving size: 5 bajjis
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Crispy and perfectly spiced Raw Banana Bajji – a quick to make, delightful snack for tea time!
This hyderabadi dish is perfect for snack. With 303.07 calories and 6.69g of protein per serving, it's a low-calorie, low-phosphorus option for your meal plan.
Prepare the Bananas: Peel the raw bananas and slice them into thin, uniform rounds about 1/8-inch thick. A mandoline slicer works best for even slices. Immediately place the slices in a bowl of cold water to prevent oxidation and browning. This takes about 5 minutes.
Make the Batter: In a medium mixing bowl, whisk together the besan, rice flour, red chili powder, turmeric powder, hing, and salt. Ensure all the dry ingredients are well combined. This step takes about 2 minutes.
Form a Smooth Batter: Gradually add water to the dry mixture while whisking continuously to create a smooth, thick, and lump-free batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon without being runny. Let the batter rest for 5 minutes.
Heat the Oil: Pour oil into a kadai or deep-bottomed pan and heat over a medium-high flame. The ideal temperature is around 175°C (350°F). To test if the oil is ready, drop a tiny bit of batter into it; it should sizzle and rise to the surface immediately without changing color too quickly.
Batter and Fry: Just before frying, stir the baking soda into the batter. Drain the banana slices completely and pat them dry with a paper towel. Dip each slice into the batter, ensuring it's evenly coated, and let any excess drip off. Carefully slide the battered slices into the hot oil. Fry in small batches of 4-5 to avoid overcrowding the pan.
Fry to Perfection: Fry the bajjis for about 3-4 minutes, flipping them halfway through, until they are golden brown and crispy on both sides. Maintain a medium flame to ensure they cook through without burning.
Drain and Serve: Using a slotted spoon, remove the fried bajjis from the oil and place them on a wire rack or a plate lined with paper towels to drain excess oil. Serve immediately while hot and crispy with coconut chutney, mint chutney, or tomato ketchup.