Banana bajji recipe With step by step pics. These raw banana bajji are crisp, tasty and are usually served in South Indian restaurants. Raw banana are also called as plantains or vazhakkai.
I have never seen raw banana pakoras being served in North Indian restaurants. Basically banana bajji is a South Indian recipe, though it is made in maharashtra too. In north India we usually have Palak pakoda, Aloo pakora, Onion pakoda, mix veg pakoras and so on.
I remember in my childhood days, when we used to visit chowpatty in Mumbai, there was a bhajiya stall where one used to get awesome bhajiyas. I don’t know what recipe they had. They used to serve assorted mix veg pakoras or bhajiyas made from veggies like eggplant, okra, potatoes, onions, capsicum and raw banana and green chillies. Whenever we used to visit the chowpatty, we always used to have pakoras from this place. Now this place is closed.
Once I had ordered the banana bajji in a very popular South Indian restaurant in matunga, Mumbai. Here again the banana bajji was too good. You can easily make banana bajji at home and still get a hotel like taste in them.
Pakoras or fritters can also be made with ripe and sweet bananas. In Kerala, there is a snack made from ripe bananas which is called as Pazham pori. the batter for pazham pori is made with maida or all purpose flour. It is basically a sweet tasting fritter and served as a tea time snack in Kerala.
Serve raw banana bajji with coconut chutney or coriander chutney or mint chutney. You can also serve with tomato ketchup or tamarind chutney or even a sauce like sriracha sauce.
Few more snacks recipes for you!
- 2 medium raw unripe bananas or plantains or vazhakkai
- 1 cup gram flour (besan)
- 2 tablespoons rice flour (optional)
- ¼ teaspoon red chilli powder (lal mirch powder)
- ¼ teaspoon turmeric powder (haldi)
- 1 to 2 pinches baking soda
- 1 generous pinch of asafoetida (hing)
- salt as required
- ½ to ⅔ cup water or add as required
- oil for deep frying, as required
making banana bajji batter
- Rinse and then peel the bananas (vazhakkai). Chop them into two to three equal pieces, horizontally. Then take each piece and slice in 3 to 4 pieces vertically. Put the slices in water so that they do not get discoloured.
- Each slice should be of approximate 4 to 4.5 inches in height and ¼ inch in thickness.
- Prepare the batter by mixing besan, rice flour, baking soda, salt, red chilli powder, asafoetida and turmeric powder.
- Add little water in parts and mix. We need a thick batter. So avoid adding water once, as the batter may become thin. Mix to a thick batter without lumps.
frying banana bajji
- Now pat dry the raw banana slices on a kitchen towel.
- Heat oil in a deep frying pan. Dip the banana slices in the batter and coat the banana slices completely with the batter.
- Add the batter coated slices in the hot oil and fry the plaintain pakoras till golden brown.
- Drain the fried plaintain pakoras on kitchen tissues to remove excess oil.
- Serve banana bajji hot with green chutney or coconut chutney or tomato ketchup.
NUTRITION INFO (approximate values)
How to make vazhakkai bajji or banana bajji
1. Rinse and then peel 2 medium sized raw bananas. Horizontally cut each banana in two to three equal parts first. Then take each part and slice it vertically in 3 to 4 slices. Each slice should be of approximate 4 to 4.5 inches in height and ¼ inch in thickness. In a bowl take cold water. Add the banana slices in it so that they do not get discolored.
2. In a mixing bowl, take 1 cup besan, 2 tablespoons rice flour, ¼ teaspoon turmeric powder, ¼ teaspoon red chili powder, 1 generous pinch of asafoetida (hing) and 1 or 2 pinches of baking soda. Also add salt as per taste.
3. Now add water in parts.
4. Begin to mix. The batter has to be thick so avoid adding water once, as the batter may become thin. So its better to keep on adding little water in parts and mixing, so that one gets the right consistency. Depending on the quality of besan you can add ½ to ⅔ cup water. Mix very well to a smooth, thick and lump free batter.
5. Now pat dry the banana slices on a kitchen towel. Also heat oil in a deep frying pan.
6. Dip each banana slice in the batter.
7. Coat the banana slice completely with the batter.
Frying vazhakkai bajji
8: now add the batter coated banana slices in the hot oil. Begin to fry the raw banana pakoras on medium flame.
9. When one side is light golden, then turn over and fry the second side.
10. Turn over a couple of times and fry till the banana bajji are crisp and golden. Once done then remove with a slotted spoon and drain on kitchen paper towels to remove excess oil.
11. fry the remaining banana bajji in batches.
12. Serve raw banana bajji with hot with green chutney or coconut chutney or tomato ketchup or imli chutney.