Balekayi Bajji
Crispy golden fritters made with thin slices of raw banana, coated in a spiced gram flour batter and deep-fried to perfection. This popular Karnataka snack is crunchy on the outside and slightly tender inside, best enjoyed hot with a cup of chai on rainy evenings.
For 4 servings
- prep · ~5 min
Prepare the raw bananas.
1.Peel the raw bananas and trim both ends.2.Slice each banana crosswise into thin rounds, about 6 mm thick.3.Drop the slices immediately into a bowl of cool water to prevent browning. - mix · ~5 min
Mix the batter.
1.In a mixing bowl, combine besan, rice flour, red chili powder, turmeric powder, asafoetida, cumin seeds, and salt.2.Add water little by little, whisking continuously to make a smooth batter with no lumps.3.The batter should coat the back of a spoon but still be flowy. Adjust water as needed.TIPRice flour is the secret to extra crispiness — do not skip it. - prep · ~5 min
Heat the oil for frying.
Pour oil into a frying pan and heat over medium flame until it reaches about 175°C (350°F). To test, drop a tiny blob of batter — it should sizzle and rise immediately without browning too fast.
TIPModerate heat is key: too hot burns the fritter outside while leaving the banana raw inside. - fry · ~15 min
Coat and fry the banana slices.
1.Drain a few banana slices from the water, pat them completely dry with a clean kitchen towel.2.Dip each slice into the batter, making sure both sides are generously coated.3.Carefully slide the battered slices into the hot oil, working in batches of 4-5.4.Fry for 2-3 minutes per side until golden brown and crisp.5.Drain on a paper towel and repeat with the remaining slices.TIPDo not overcrowd the pan — it lowers the oil temperature and makes the bajji soggy. - serve · ~1 min
Serve the bajji hot.
Transfer the fried bajji to a serving plate. Sprinkle a pinch of chaat masala or red chili powder on top if desired. Serve immediately while hot and crispy, with coconut chutney or tomato ketchup on the side.
TIPBalekayi bajji tastes best eaten fresh off the pan. They soften as they cool.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat banana slices completely dry before dipping to prevent the batter from sliding off.
- 2Use a slotted spoon to gently stir the bajji while frying for even golden color.
- 3If the batter thickens on standing, add a splash of water and whisk again.
- 4Soak peeled bananas in salted water to minimize discoloration and add subtle flavor.
- 5Make sure the oil temperature stays around 175°C; use a thermometer if available.
- 6Serve immediately after frying for maximum crunch — they lose crispness quickly.
Adapt it for your goals.
Gluten-Free
This recipe is naturally gluten-free as written (besan and rice flour are both gluten-free). Perfect for those with gluten sensitivities or celiac disease.
Extra SpicyExtra Spicy
Add 1/2 teaspoon of finely chopped green chilies or an extra 1/2 teaspoon of red chili powder to the batter for a fiery kick.
Low Oil (Baked or Air Fried)Low-Oil (Baked or Air-Fried)
Arrange battered banana slices on a greased baking tray, spray with oil, and bake at 200°C (400°F) for 12-15 minutes, flipping halfway. For air-fryer, cook at 180°C (350°F) for 10-12 minutes. Reduces fat significantly while keeping a decent crunch.
HerbedHerbed
Mix 1 tablespoon of finely chopped curry leaves or fresh coriander into the batter for an aromatic South Indian twist.
Why this is on our healthy list.
Rich in Dietary Fiber
Raw bananas are a good source of resistant starch and fiber, which support healthy digestion and promote a feeling of fullness.
Good Source of Plant-Based Protein
Chickpea flour (besan) provides a moderate amount of protein, making these fritters a more satisfying snack compared to those made with refined wheat flour.
Contains Antioxidants
Turmeric and red chili powder in the batter add antioxidants like curcumin and capsaicin, which help combat oxidative stress.
Low in Sugar
Using raw banana and savory spices, this snack is naturally sugar-free, making it a suitable option for those monitoring their sugar intake.
Frequently asked questions
Sift the besan before mixing and add water gradually while whisking continuously. A smooth, lump-free batter ensures even coating during frying.
