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A classic South Indian tea-time snack. Thin slices of raw banana are dipped in a spiced chickpea flour batter and deep-fried until golden and crispy. Perfectly crunchy on the outside and soft inside, they are irresistible!
Prepare the Bananas
Make the Batter
Heat the Oil
A classic South Indian tea-time snack. Thin slices of raw banana are dipped in a spiced chickpea flour batter and deep-fried until golden and crispy. Perfectly crunchy on the outside and soft inside, they are irresistible!
This south_indian recipe takes 25 minutes to prepare and yields 4 servings. At 367.18 calories per serving with 7.32g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
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Fry the Bajjis
Drain and Serve
This batter works wonderfully with other vegetables. Try using thinly sliced potatoes (Aloo Bajji), onions (Onion Bajji), eggplant (Brinjal Bajji), or bell peppers (Capsicum Bajji).
Add 1/2 teaspoon of garam masala or chaat masala to the batter for a different flavor profile. You can also add finely chopped cilantro or mint leaves to the batter.
For a lower-oil version, use an air fryer. Preheat to 200°C (400°F). Arrange the battered slices in a single layer, spray with oil, and air fry for 10-12 minutes, flipping halfway, until golden and crisp.
Raw bananas are an excellent source of resistant starch, which acts like soluble fiber. It bypasses digestion and feeds beneficial gut bacteria, promoting a healthy digestive system.
The batter's base is besan (chickpea flour), a gluten-free flour that is rich in plant-based protein and fiber, which helps in keeping you full and satisfied.
The addition of traditional Indian spices like ajwain (carom seeds) and hing (asafoetida) is not just for flavor; they are well-known for their digestive properties, helping to reduce gas and bloating.
A typical serving of 4-5 Balekayi Bajjis contains approximately 350-400 calories, primarily from the chickpea flour, banana, and the oil absorbed during deep-frying.
As a deep-fried snack, Balekayi Bajji is high in calories and fat and is best enjoyed in moderation. However, it does offer some benefits from its main ingredients: raw bananas provide resistant starch and fiber, while besan (chickpea flour) offers plant-based protein.
This is usually caused by the oil temperature being too low. When the oil isn't hot enough, the batter absorbs it instead of cooking quickly. Ensure your oil is at a steady medium-high heat (around 175°C/350°F) before you start frying.
You can prepare the batter (without the baking soda) a few hours in advance and store it in the refrigerator. However, for the best fluffy and crisp texture, it's recommended to add the baking soda just before you begin frying.
To prevent oxidation, immerse the banana slices in a bowl of cold water immediately after cutting them. Adding a pinch of salt or a little turmeric powder to the water is even more effective.
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