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Crispy, golden fritters made from raw plantain slices dipped in a spiced chickpea flour batter. This classic South Indian tea-time snack is incredibly addictive and perfect for a rainy day.
Prepare the Plantains
Make the Batter
Heat the Oil and Finalize Batter
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Crispy, golden fritters made from raw plantain slices dipped in a spiced chickpea flour batter. This classic South Indian tea-time snack is incredibly addictive and perfect for a rainy day.
This south_indian recipe takes 25 minutes to prepare and yields 4 servings. At 397.4 calories per serving with 9.73g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
Fry the Bajjis
Drain and Serve
This same batter can be used to make bajjis with other vegetables like potato slices, onion rings, capsicum (bell pepper) rings, or large green chillies (milagai bajji).
Add 1/2 teaspoon of ginger-garlic paste or a pinch of garam masala to the batter for a different flavor profile.
Mix 1 tablespoon of finely chopped cilantro or mint leaves into the batter for a fresh, herby taste.
Raw plantains are a good source of dietary fiber and resistant starch, which can aid digestion and promote a healthy gut microbiome.
The batter is made from besan (chickpea flour), which is a great source of plant-based protein, essential for muscle repair and growth.
Plantains are rich in potassium, an important mineral and electrolyte that helps regulate blood pressure and support heart health.
A serving of 6 Vazhakkai Bajjis contains approximately 300-350 calories, primarily from the chickpea flour and the oil absorbed during deep-frying.
Vazhakkai Bajji is a deep-fried snack, so it should be consumed in moderation. While the plantain offers fiber and potassium and the besan provides protein, the deep-frying process adds significant fat and calories. It's best enjoyed as an occasional treat.
Yes, you can make a healthier version in an air fryer. Prepare the coated plantain slices as directed, spray them lightly with oil, and air fry at 190°C (375°F) for 12-15 minutes, flipping halfway through, until golden and crisp. The texture will be less puffy but still delicious.
Soggy bajjis are usually caused by two things: the oil not being hot enough, which causes them to absorb excess oil, or overcrowding the pan, which lowers the oil temperature. Ensure your oil is at the right temperature and fry in small batches.
This versatile batter works well with thinly sliced potatoes, onion rings, eggplant (brinjal), capsicum (bell pepper), spinach leaves (palak), and even bread slices.
It's best to make the batter just before frying. If you make it too far in advance, the baking soda will lose its potency, and the batter may become watery, resulting in flat, dense bajjis.