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Bajji Recipe | Vazhakkai Bajji Recipe | Raw Banana (Plantain) Bajji
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4 from 6 votes

Bajji Recipe | Vazhakkai Bajji Recipe | Raw Banana (Plantain) Bajji

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 !
Prep Time5 mins
Cook Time20 mins
Course: Appetizer, Evening Tiffen, Snacks
Cuisine: Indian, South Indian, Tamilnadu
Servings: 4 people
Calories: 180kcal
Author: Sowmya Venkatachalam


  • Heavy Bottomed Pan


  • 1 Cup Gram Flour (Besan / Chickpea Flour)
  • 1/2 Cup Rice Flour
  • ½ tsp Asafoetida (Asafetida / Hing)
  • 1 tsp Red Chili Powder
  • 1 Raw Banana
  • a Pinch Baking Soda
  • Salt As Needed
  • 1 Cup Oil For Deep Frying


  • 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. 


  1. Baking Soda is optional. We can exclude it.
  2. The bajji batter should be like dosa batter consistency. It should not be too watery or too thick.
  3. 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
  4. 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


Serving: 2Bajji | Calories: 180kcal | Carbohydrates: 20g | Protein: 4g | Fat: 6g