Aratikaya Bajji
Crispy, golden fritters made with thinly sliced raw banana, coated in a spiced gram flour batter and deep-fried to perfection. A beloved Andhra street snack that's crunchy on the outside, soft on the inside, and pairs wonderfully with a cup of hot chai or tangy coconut chutney.
For 12 servings
- prep · ~5 min
Prepare the raw banana slices.
Wash and peel the raw bananas. Slice them lengthwise into thin, even pieces about 1/4 inch thick. Soak the slices in cold water to prevent browning while you make the batter.
- mix · ~5 min
Mix the batter.
In a large mixing bowl, combine the besan, rice flour, red chili powder, turmeric powder, cumin seeds, carom seeds, and salt. Whisk together. Gradually add ice-cold water, whisking constantly, until you have a smooth, lump-free batter that coats the back of a spoon.
TIPIce-cold water helps create a lighter, crispier crust. The batter should be thick enough to coat the banana but not so thick that it's pasty. - fry · ~5 min
Heat the oil.
Pour the oil into a kadai and place over medium-high heat. To test if the oil is ready, drop a small bit of batter in — it should sizzle and rise to the surface immediately without browning too fast.
- fry · ~3 min
Coat and fry the banana slices.
1.Drain the banana slices and pat them completely dry with a clean kitchen towel.2.Dip each slice into the batter, letting the excess drip off.3.Gently slide 3-4 slices into the hot oil. Do not overcrowd the pan.4.Fry for 2-3 minutes per side until golden and crisp, turning once.TIPPat the slices completely dry — any water on them will cause the batter to slip off in the hot oil. - fry · ~1 min
Drain the fritters.
Using a slotted spoon, lift the bajjis from the oil and drain on a paper towel-lined plate to absorb excess oil. Repeat with remaining slices.
- serve
Serve hot.
Arrange the Aratikaya Bajji on a serving plate. Serve immediately with coconut chutney or tomato ketchup and a cup of hot chai.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Always use green, unripe plantains (raw banana) for the right texture; ripe bananas will be too soft and sweet.
- 2Ice-cold water in the batter is crucial; it prevents the besan from over-hydrating and yields a shatteringly crisp crust.
- 3Pat banana slices bone-dry before dipping; any moisture causes the batter to slide off during frying.
- 4Maintain oil temperature at 350-375°F (175-190°C); too low makes bajjis greasy, too high burns the coating before the banana cooks.
- 5To test oil readiness, drop a dab of batter — it should sizzle, rise, and stay golden, not brown instantly.
- 6Fry in small batches; overcrowding drops oil temperature and makes fritters soggy rather than crisp.
Adapt it for your goals.
Spicy
Add 1/2 tsp of finely chopped green chilies or a pinch of cayenne to the batter for extra heat — ideal for those who love a fiery kick with their chai.
herbedHerbed
Mix in 2 tbsp of finely chopped curry leaves or fresh coriander into the batter; this adds a fragrant, South Indian twist and a pop of color.
jainJain
Replace the onion-based chutney (if any) with a simple tamarind-date chutney and avoid any garlic/onion in the batter — this recipe is naturally onion-free and jain-friendly as is.
low oilLow-oil
Instead of deep-frying, brush the batter-coated slices with oil and air-fry at 375°F (190°C) for 12-15 minutes, flipping halfway — a lighter version with 70% less oil.
Why this is on our healthy list.
Gluten-Free Snack
Made with chickpea flour and rice flour, this fritter is naturally gluten-free — safe for those with celiac disease or gluten sensitivity.
Rich in Plant Protein
Besan (chickpea flour) is packed with protein and fiber, making these bajjis more satiating than typical wheat-based snacks.
Good Source of Potassium
Raw green plantains are a rich source of potassium, which supports heart health and helps regulate blood pressure.
Digestive Aid
Carom seeds (ajwain) and cumin seeds in the batter help stimulate digestion and reduce bloating — a traditional reason they're paired with fried snacks.
Frequently asked questions
No, ripe bananas are too soft and sweet — they will turn mushy in the hot oil. Stick with green, unripe plantains for the proper firm texture.
