Raw Banana Bajji
Crisp, golden bajjis made with thin slices of raw banana dipped in a spiced chickpea flour batter and fried until light and crunchy. A classic South Indian tea-time snack that tastes best hot from the pan.
For 8 servings
- prep · ~5 min
Peel and slice the raw bananas.
1.Trim the ends of the raw bananas and peel off the thick skin.2.Slice them lengthwise into thin, even slabs for bajji.3.Keep the slices ready on a plate while you make the batter.TIPSlice them evenly so all the bajjis cook at the same speed. - mix · ~4 min
Make the bajji batter.
1.Add chickpea flour, rice flour, red chili powder, turmeric powder, asafoetida, salt, and baking soda to a bowl.2.Pour in water little by little and whisk to a smooth, thick flowing batter.3.Make sure there are no lumps and the batter coats the back of a spoon.TIPA batter that is too thin will slip off the banana slices and turn the bajjis greasy. - rest · ~5 min
Rest the batter for 5 minutes.
- fry · ~15 min
Heat the oil and fry the bajjis.
1.Heat the oil in a deep pan over medium heat until a small drop of batter rises steadily.2.Dip each raw banana slice into the batter and coat it well on both sides.3.Slide the coated slices into the hot oil and fry in batches without crowding the pan.4.Turn them a few times and fry until golden and crisp on both sides, about 3 to 4 minutes per batch.5.Lift them out and let the excess oil drain.TIPKeep the heat medium; very hot oil browns the outside before the banana softens inside. - serve
Serve the raw banana bajji hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1After slicing, keep the raw banana slabs in water if frying later so they do not darken; pat them fully dry before dipping in batter.
- 2Aim for a batter that clings in a thin, even coat—too thick makes a doughy crust, too thin leaves bare patches on the banana.
- 3Resting the batter for 5 minutes helps the besan hydrate, so the coating fries up smoother and sticks better.
- 4Fry on medium heat only; if the bajji colors too fast, the raw banana inside can stay firm instead of turning tender.
- 5Add the baking soda just before frying for the lightest texture and best puff in the coating.
- 6Drain the fried bajjis on a rack or paper while standing them slightly apart, so steam does not soften the crisp crust.
- 7For leftovers, re-crisp in a hot pan or air fryer for a few minutes rather than microwaving, which makes them soggy.
Adapt it for your goals.
Extra-spicy
Increase the red chili powder and add a pinch of crushed pepper to the batter for a hotter tea-time snack.
no asafoetidaNo-asafoetida
Skip the asafoetida if unavailable or if avoiding it; the bajji will still be crisp and flavorful from chili, turmeric, and besan.
ajwain flavoredAjwain-flavored
Add a small pinch of ajwain to the batter for a more aromatic, street-style bajji with better balance against the starchy banana.
air fryerAir-fryer
Make a lighter version by coating the slices, brushing with oil, and air-frying until crisp; the texture will be less traditional but still tasty.
Why this is on our healthy list.
Plant-Based Protein
Chickpea flour adds plant protein and makes the snack more sustaining than a plain starch-based fritter.
Filling Resistant Starch
Raw banana is known for its resistant starch, which can make this snack feel more satisfying than bajjis made only with batter.
Gluten-Free Ingredients
With besan and rice flour as the coating, this recipe uses naturally gluten-free flours if your asafoetida blend is also gluten-free.
Frequently asked questions
The slices were likely wet or the batter was too thin. Pat the banana dry and mix the batter until it coats the back of a spoon.
