banana bajji | vazhakkai bajji

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.

banana bajji, raw banana bajji recipe

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!

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

banana bajji

4.75 from 4 votes
Raw banana pakoda recipe is a crisp and tasty fritters made with raw unripe bananas or plantains. 
banana bajji recipe, vazhakkai bajji recipe
Author:Dassana Amit
Prep Time:5 mins
Cook Time:20 mins
Total Time:25 mins
Cuisine:south indian
Servings (change the number to scale):3
(1 CUP = 250 ML)


  • 2 medium raw unripe bananas or plantains or vazhakkai
  • 1 cup gram flour (besan)
  • 2 tablespoons rice flour (optional)
  • ¼ teaspoon red chilli powder
  • ¼ teaspoon turmeric powder
  • 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)

Nutrition Facts
banana bajji
Amount Per Serving
Calories 354 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Sodium 850mg37%
Potassium 854mg24%
Carbohydrates 60g20%
Fiber 6g25%
Sugar 21g23%
Protein 8g16%
Vitamin A 1410IU28%
Vitamin C 21.9mg27%
Calcium 17mg2%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.
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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.

making banana bajji recipe

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.

making banana bajji recipe

3. Now add water in parts.

making banana bajji recipe

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.

making banana bajji recipe

5. Now pat dry the banana slices on a kitchen towel. Also heat oil in a deep frying pan.

making banana bajji or vazhakkai bajji recipe

6. Dip each banana slice in the batter.

making banana bajji or vazhakkai bajji recipe

7. Coat the banana slice completely with the batter.

making banana bajji or vazhakkai bajji recipe

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.

making banana bajji or vazhakkai bajji recipe

9. When one side is light golden, then turn over and fry the second side.

banana bajji recipe, vazhakkai bajji recipe

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.

banana bajji recipe, vazhakkai bajji recipe

11. fry the remaining banana bajji in batches.

banana bajji recipe, vazhakkai bajji recipe

12. Serve raw banana bajji with hot with green chutney or coconut chutney or tomato ketchup or imli chutney.

banana bajji recipe, vazhakkai bajji recipe

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Dassana Amit

Dassana Amitnamaste and welcome to which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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12 comments/reviews

  1. A simple evening snack…just plain banana slices dipped in spiced batter and fried tasted so good.5 stars

    • yes, it does taste so good. thanks for the review and rating winnie ????

  2. Good experience because
    my family like that greatful to you5 stars

    • thanks.

  3. Your recipe looks yummy and easy to make.i thing I would like to know that, if those banana slices r softly fried first with some spices, and then put into batter for further fry??? Will it taste better?….2ndly can we use egg into that batter mixture?

    • thanks. banana can be marinated with some spices, but the flip side is they darken. so just mix them with some spices and then batter coat them and fry. to fry them first and then batter coat and fry them needs experimentation. i am not sure how the texture will be. of course you can use beaten eggs. but then add you may not need to add any water or less water may be required.

  4. hi amit
    it looks yummy but before trying plz tell me that the baking soda is required or not.4 stars

    • baking soda is optional. so you can skip it. with baking soda the pakoras puffs up well and has a soft yet crisp texture.

  5. Thanks dear
    I brought raw bananas yesterday prepared sabji
    so left over I was thinking what to do. ..
    so I found perfect snack for evening
    ill try it today…

    • Welcome Deepthi.

  6. Very gud recipe

    • thanks sandy