Balekayi Bajji
A classic South Indian tea-time snack. Thin slices of raw banana are dipped in a spiced chickpea flour batter and deep-fried until golden and crispy. Perfectly crunchy on the outside and soft inside, they are irresistible!
For 4 servings
Prepare the Bananas
- Wash and peel the raw bananas. Trim the ends.
- Using a mandoline slicer or a sharp knife, slice them into thin, uniform rounds about 2-3 mm thick.
- Immediately place the slices in a bowl of cold water with a pinch of salt to prevent them from oxidizing and turning brown.
Make the Batter
- In a medium mixing bowl, whisk together the besan, rice flour, red chili powder, turmeric powder, hing, ajwain, and salt.
- Gradually pour in the water while whisking continuously to create a smooth, lump-free batter. The consistency should be like a thick pancake batter, able to coat the back of a spoon without being too runny.
- Let the batter rest for 5-10 minutes. Just before you are ready to fry, stir in the baking soda.
Heat the Oil
- Pour oil into a kadai or deep frying pan and heat it over a medium-high flame. The ideal temperature is around 175-180°C (350°F).
- To test if the oil is ready without a thermometer, drop a tiny bit of batter into it. If it sizzles and rises to the surface quickly without browning too fast, the oil is at the perfect temperature.
Fry the Bajjis
- Drain the banana slices from the water and pat them completely dry with a clean kitchen towel. This prevents oil from splattering.
- Dip each banana slice into the batter, ensuring it is fully and evenly coated. Let any excess batter drip off.
- Carefully slide the battered slices into the hot oil one by one. Do not overcrowd the pan; fry in batches of 4-6 bajjis at a time.
- Fry for about 2-3 minutes, then flip them over. Continue frying for another 2-3 minutes until they are golden brown, crisp, and the sizzling has subsided.
Drain and Serve
- Using a slotted spoon, remove the fried bajjis from the oil and place them on a wire rack or a plate lined with paper towels to drain any excess oil.
- Serve immediately while hot and crispy with coconut chutney, mint chutney, or tomato ketchup.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the batter has the right consistency. If it's too thin, it won't coat the banana slices. If too thick, the bajjis will be doughy inside.
- 2Adding a tablespoon of hot oil from the frying pan into the batter just before frying can make the bajjis extra crispy.
- 3Maintain a consistent medium-high heat. If the oil is too hot, the outside will burn before the inside cooks. If it's not hot enough, the bajjis will absorb excess oil and become greasy.
- 4Pat the banana slices completely dry before dipping them in batter. Moisture can cause the batter to slide off and the hot oil to splatter.
- 5For an even crispier texture, you can double-fry them. First, fry until light golden, remove and drain. Then, increase the heat slightly and fry again for a minute until deep golden brown.
Adapt it for your goals.
Vegetable Swap
This batter works wonderfully with other vegetables. Try using thinly sliced potatoes (Aloo Bajji), onions (Onion Bajji), eggplant (Brinjal Bajji), or bell peppers (Capsicum Bajji).
Spice It UpSpice It Up
Add 1/2 teaspoon of garam masala or chaat masala to the batter for a different flavor profile. You can also add finely chopped cilantro or mint leaves to the batter.
Healthier VersionHealthier Version
For a lower-oil version, use an air fryer. Preheat to 200°C (400°F). Arrange the battered slices in a single layer, spray with oil, and air fry for 10-12 minutes, flipping halfway, until golden and crisp.
Why this is on our healthy list.
Source of Resistant Starch
Raw bananas are an excellent source of resistant starch, which acts like soluble fiber. It bypasses digestion and feeds beneficial gut bacteria, promoting a healthy digestive system.
Provides Plant-Based Protein
The batter's base is besan (chickpea flour), a gluten-free flour that is rich in plant-based protein and fiber, which helps in keeping you full and satisfied.
Digestive-Friendly Spices
The addition of traditional Indian spices like ajwain (carom seeds) and hing (asafoetida) is not just for flavor; they are well-known for their digestive properties, helping to reduce gas and bloating.
Frequently asked questions
A typical serving of 4-5 Balekayi Bajjis contains approximately 350-400 calories, primarily from the chickpea flour, banana, and the oil absorbed during deep-frying.