Why are my bajjis absorbing too much oil?

This usually happens for two reasons: either the batter is too thin, or the oil is not hot enough. Ensure your batter is thick enough to coat the banana slices well, and always test the oil temperature before frying.

Can I make the batter ahead of time?

You can prepare the batter (without the baking soda) up to an hour in advance. Whisk it well and add the baking soda just before you are ready to fry for the best results.

What's the secret to extra crispy bajjis?

The combination of rice flour in the batter and adding a tablespoon of hot oil to the batter just before frying are two key secrets to achieving perfectly crispy bajjis.

Is Raw Banana Bajji healthy?

As a deep-fried snack, Raw Banana Bajji is high in calories and fat, so it should be enjoyed in moderation. However, the raw bananas provide beneficial resistant starch and fiber, and the besan (gram flour) offers plant-based protein.

How many calories are in one serving of Raw Banana Bajji?

A serving of 5 bajjis contains approximately 350-400 calories. The majority of the calories come from the besan and the oil absorbed during deep-frying.

Home / Recipes / south_indian / Raw Banana Bajji

south_indianEasyveganvegetariandairy freenut free

Raw Banana Bajji

RATING

4.4/5(78)

TASTE SCORE

8/10

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.

PREP

15m

COOK

15m

SERVES

5 BAJJIS

365 cal

SERVINGS

METHOD · 7 STEPS

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.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
For extra crispy bajjis, add 1 tablespoon of hot oil from the frying pan into the batter and mix well just before you start frying.
2
Ensure the batter has a thick, coating consistency. If it's too thin, the bajjis will absorb excess oil. If it's too thick, the coating will be doughy.
3
Slicing the bananas uniformly is key to even cooking. A mandoline slicer is highly recommended for this.
4
Do not overcrowd the pan while frying. This lowers the oil temperature and can result in soggy, oily bajjis.
5
Adding a pinch of ajwain (carom seeds) to the batter can aid digestion and add a lovely flavor.

RECIPE VARIATIONS

Adapt it for your goals.

Flavor

Add 1/2 tsp of ajwain (carom seeds) or a pinch of garam masala to the batter for a different aromatic profile.

Vegetable

The same batter can be used to make bajjis with other vegetables like thinly sliced potatoes, onion rings, bell peppers, or spinach leaves.

Healthier Version

For a less oily option, cook the bajjis in an air fryer. Spray the battered slices with oil and air fry at 180°C (350°F) for 12-15 minutes, flipping halfway through, until golden and crisp.

HEALTH BENEFITS

Why this is on our healthy list.

leaf

Rich in Resistant Starch

Raw bananas are an excellent source of resistant starch, which functions like soluble fiber. It bypasses digestion and feeds the friendly bacteria in your gut, promoting overall digestive health.

muscle

Good Source of Plant-Based Protein

The batter is made from besan (gram flour), which is a good source of plant-based protein and fiber, contributing to satiety and muscle maintenance.

heart

Provides Essential Minerals

Raw bananas contain key minerals like potassium, which is vital for maintaining healthy blood pressure levels and supporting heart function.

QUESTIONS?

Frequently asked questions

The best way to prevent the banana slices from oxidizing and turning brown is to place them in a bowl of cold water immediately after slicing them.

PAIRS WELL WITH

Complete meals featuring this recipe

indian·20 min·343 cal

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Raw Banana Bajji

For 4 servings

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.

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.