Vazhakkai Bajji with Mint Chutney

Instructions

1. 1

   Prepare the Plantains

   • Wash the raw plantains and peel the green skin completely using a peeler.
   • Using a mandoline or a sharp knife, slice the plantains into thin, uniform rounds about 2-3 mm thick.
   • Immediately place the slices into a bowl of cold water to prevent oxidation and browning.
2. 2

   Make the Batter

   • In a medium mixing bowl, sift together the besan and rice flour to remove any lumps.
   • Add the red chilli powder, turmeric powder, hing, ajwain, baking soda, and salt. Whisk the dry ingredients until well combined.
   • Gradually pour in the water while whisking continuously to form a smooth, thick, and lump-free batter. The ideal consistency is similar to a thick pancake batter, able to coat the back of a spoon without being runny.
3. 3

   Heat the Oil and Finalize Batter

   • Pour oil into a deep kadai or pan and heat over medium-high flame. The ideal temperature is around 175-180°C (350°F).
   • To test the oil, drop a tiny bit of batter into it. If it sizzles and rises to the surface immediately without changing color too quickly, the oil is ready.
   • Once the oil is hot, take 1 tablespoon of the hot oil and carefully add it to the batter. Whisk it in. This makes the bajjis extra crispy.
4. 4

   Fry the Bajjis

   • Drain the plantain slices from the water and pat them completely dry with a kitchen towel.
   • Dip each dry plantain slice into the batter, ensuring it is evenly coated on all sides. Let any excess batter drip off.
   • Gently slide the coated slices into the hot oil, one by one. Do not overcrowd the pan; fry in batches of 4-5 to maintain the oil temperature.
   • Fry for 2-3 minutes, then flip and continue to fry for another 2-3 minutes until they are golden brown, crisp, and puffed up.
   • Using a slotted spoon, remove the fried bajjis from the oil.
5. 5

   Drain and Serve

   • Place the hot bajjis on a wire rack or a plate lined with paper towels to drain any excess oil.
   • Serve immediately while hot and crispy with coconut chutney, mint chutney, or tomato ketchup.