Bajji is one of the very popular street side snack in Tamil nadu. Very simple and easy to do snack dish for a nice evening. Bajji are made using different vegetables. Raw Banana Bajji (Vazhakkai) is one of the very popular Bajji. It's a very crispy and spicy snack, perfect for tea time !
When I took stock of the published recipes, I found that I have missed to publish the easy Bajji Recipe. So thought of publishing it today as a first thing. Bajji is a very simple and easy to do snack dish for a nice evening. Mostly for treating our guests, we plan to make bajji. But now a days, I have seen many women using the ready made bajji mix but I always feel our own mix is better than ready mix. We can make bajji using many vegetables. Conventionally Bajji milagai, raw banana, potato are frequently used. I personally like Mirchi Bajji, but for kids, it would be more spicy. If we have unexpected guests, raw banana saves our life. Vazhakkai Bajji (Raw Banana (Plaintain) Bajji) is one of the traditional and yummy snack. Now lets see the recipe…
Bajji is one of the very popular street side snack in Tamil nadu. Very simple and easy to do snack dish for a nice evening. Bajji are made using different vegetables. Raw Banana Bajji (Vazhakkai) is one of the very popular Bajji. It's a very crispy and spicy snack, perfect for tea time !
Take the flours and add red chilli powder, salt, soda salt and hing. Mix all the flours nicely
Add water slowly and mix the batter well. The consistency of the batter should be like a dosa batter. If should not be so thick as well as so thin. Wash and Peel the skin of raw banana.
Make slightly thicker slices vertically and keep it ready. We can also take a potato, peel the skin and make circular pieces and use it for bajji. Heat oil in a pan, when the oil is getting ready, add 5-6 pieces of raw banana slices to the bajji batter.When the oil is hot enough, dip and coat the raw banana slices nicely and gently drop in oil
Fry the bajji on both the sides till they are cooked completely in medium flame and remove the bajjis from flame using a spatula and place it in a plate having a paper towel to drain the excess oil
The yummy and crispy bajjis are ready to serve with sauce or any chutneys.
Notes
Baking Soda is optional. We can exclude it.
The bajji batter should be like dosa batter consistency. It should not be too watery or too thick.
Too thin batter will not coat the plantain properly. Too thick batter has very thick outer cover. So batter Consistency should be very important for bajji
Always deep fry the bajji in low to medium flame. If the flame is too high, the bajji will become darker but will not be cooked inside
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Method with Step by Step Pictures:
Take the flours and add red chilli powder, salt, soda salt and hing. Mix all the flours nicely
Add water slowly and mix the batter well. The consistency of the batter should be like a dosa batter. If should not be so thick as well as so thin. Wash and Peel the skin of raw banana.
Make slightly thicker slices vertically and keep it ready. We can also take a potato, peel the skin and make circular pieces and use it for bajji. Heat oil in a pan, when the oil is getting ready, add 5-6 pieces of raw banana slices to the bajji batter.When the oil is hot enough, dip and coat the raw banana slices nicely and gently drop in oil
Fry the bajji on both the sides till they are cooked completely in medium flame and remove the bajjis from flame using a spatula and place it in a plate having a paper towel to drain the excess oil
The yummy and crispy bajjis are ready to serve with sauce or any chutneys.
Thank you mami for reminding about eh bhaji. We used over eat bhaji so much that we could skip a meal. That is why my Amma added a pinch of ajwain to the batter. (OMAM in tamil)It helps in digestion and stomach discomfort.
My son is allergic to kadalai maavu. I used instead payatam paruppu maavu. When I tried to get the vazhakai out of the batter and put it in oil, one side was not covered with the atter. What mistake I am making? Please advise.
Very vivid
Thank you mami for reminding about eh bhaji. We used over eat bhaji so much that we could skip a meal. That is why my Amma added a pinch of ajwain to the batter. (OMAM in tamil)It helps in digestion and stomach discomfort.
My son is allergic to kadalai maavu. I used instead payatam paruppu maavu. When I tried to get the vazhakai out of the batter and put it in oil, one side was not covered with the atter. What mistake I am making? Please advise.
The batter got me thin that’s why it didn’t coat the vazhakkai properly. Try to make the batter little thick and check