Vazhakkai Bajji
Thin slices of raw banana dipped in a spiced chickpea flour batter and fried until crisp outside and soft inside. This Tamil Nadu street-style snack is best served hot with coconut chutney or tea.
For 8 servings
- prep · ~5 min
Prepare the raw banana slices.
1.Peel the raw bananas and trim the ends.2.Slice each banana lengthwise into 4 thin, even slabs.3.Keep the slices ready on a plate so they are easy to dip into the batter. - 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 the water little by little and whisk to a smooth, thick batter.3.Mix until there are no lumps and the batter coats the back of a spoon.TIPKeep the batter thick enough to cling to the slices; a thin batter slides off in the oil. - fry · ~5 min
Heat the oil for frying.
Heat the oil in a deep kadai over medium heat until moderately hot. A drop of batter should rise steadily without browning too fast.
TIPUse medium heat throughout so the bajji cooks through before the coating turns dark. - fry · ~12 min
Dip and fry the bajji.
1.Dip each raw banana slice into the batter and coat both sides well.2.Slide the coated slices gently into the hot oil without crowding the pan.3.Fry for 2 to 3 minutes per batch, turning once, until golden and crisp. - assemble · ~2 min
Drain the fried bajji.
Lift the bajji out with a slotted spoon and let the excess oil drip back into the kadai. Transfer to a plate to cool slightly before serving.
- serve
Serve the vazhakkai bajji hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Slice the raw banana evenly and thin so the inside softens by the time the coating turns golden.
- 2If peeled banana slices sit too long, keep them in water briefly and pat fully dry before dipping.
- 3Rest the batter for 5 to 10 minutes after whisking so the besan hydrates and coats better.
- 4Add baking soda only at the end, just before frying, for a lighter and crisper bajji shell.
- 5Do a test fry first; if the coating spreads flat, whisk in a little more chickpea flour.
- 6Fry in small batches on medium heat so the plantain cooks through without the outside turning too dark.
- 7Drain the bajji upright or on a rack, not stacked, so steam does not soften the crust.
Adapt it for your goals.
Low-oil
Make slightly smaller slices and shallow-fry with less oil for a lighter snack, though the crust will be a bit less puffed.
spicierSpicier
Increase red chili powder or add a pinch of crushed pepper to the batter for a hotter tea-time bajji.
ajwain flavoredAjwain-flavored
Add a small pinch of ajwain to the batter for a more aromatic, digestion-friendly variation often used in fritters.
onion bajji styleOnion-bajji-style
Mix in a little finely chopped curry leaves or coriander for a more fragrant batter with extra South Indian snack-shop character.
Why this is on our healthy list.
Plant-Based Protein
Chickpea flour adds plant protein and makes this snack more satisfying than a plain starch-based fritter.
Fiber From Raw Banana
Green plantain contributes fiber and resistant starch, which can make the bajji feel more filling.
Naturally Vegetarian Snack
This Tamil-style bajji uses pantry spices and flours with no meat or eggs, fitting many vegetarian meals.
Frequently asked questions
The slices may be wet or the batter may be too thin. Pat the plantain dry and keep the batter thick enough to cling well.
