Vazhakkai Bajji
Crispy, golden fritters made from raw plantain slices dipped in a spiced chickpea flour batter. This classic South Indian tea-time snack is incredibly addictive and perfect for a rainy day.
For 4 servings
Prepare the Plantains
- Wash the raw plantains and peel the green skin completely using a peeler.
- Using a mandoline or a sharp knife, slice the plantains into thin, uniform rounds about 2-3 mm thick.
- Immediately place the slices into a bowl of cold water to prevent oxidation and browning.
Make the Batter
- In a medium mixing bowl, sift together the besan and rice flour to remove any lumps.
- Add the red chilli powder, turmeric powder, hing, ajwain, baking soda, and salt. Whisk the dry ingredients until well combined.
- Gradually pour in the water while whisking continuously to form a smooth, thick, and lump-free batter. The ideal consistency is similar to a thick pancake batter, able to coat the back of a spoon without being runny.
Heat the Oil and Finalize Batter
- Pour oil into a deep kadai or pan and heat over medium-high flame. The ideal temperature is around 175-180°C (350°F).
- To test the oil, drop a tiny bit of batter into it. If it sizzles and rises to the surface immediately without changing color too quickly, the oil is ready.
- Once the oil is hot, take 1 tablespoon of the hot oil and carefully add it to the batter. Whisk it in. This makes the bajjis extra crispy.
Fry the Bajjis
- Drain the plantain slices from the water and pat them completely dry with a kitchen towel.
- Dip each dry plantain slice into the batter, ensuring it is evenly coated on all sides. Let any excess batter drip off.
- Gently slide the coated slices into the hot oil, one by one. Do not overcrowd the pan; fry in batches of 4-5 to maintain the oil temperature.
- Fry for 2-3 minutes, then flip and continue to fry for another 2-3 minutes until they are golden brown, crisp, and puffed up.
- Using a slotted spoon, remove the fried bajjis from the oil.
Drain and Serve
- Place the hot bajjis 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.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The batter consistency is key. If it's too thin, it won't coat the plantain. If it's too thick, the bajjis will be doughy and absorb too much oil.
- 2Ensure the oil is at the correct temperature (175-180°C / 350°F). Cold oil leads to greasy bajjis, while overly hot oil will burn the outside before the inside is cooked.
- 3Adding a tablespoon of hot oil to the batter just before frying is a traditional trick that makes the bajjis exceptionally crispy.
- 4Slicing the plantains uniformly ensures they all cook evenly in the same amount of time.
- 5Do not skip the rice flour; it is essential for achieving the perfect crispy texture that doesn't go soggy quickly.
- 6For extra flavor, sprinkle a pinch of chaat masala over the hot bajjis right after frying.
Adapt it for your goals.
Vegetable Variation
This same batter can be used to make bajjis with other vegetables like potato slices, onion rings, capsicum (bell pepper) rings, or large green chillies (milagai bajji).
Spice VariationSpice Variation
Add 1/2 teaspoon of ginger-garlic paste or a pinch of garam masala to the batter for a different flavor profile.
Herbaceous TwistHerbaceous Twist
Mix 1 tablespoon of finely chopped cilantro or mint leaves into the batter for a fresh, herby taste.
Why this is on our healthy list.
Source of Dietary Fiber
Raw plantains are a good source of dietary fiber and resistant starch, which can aid digestion and promote a healthy gut microbiome.
Plant-Based Protein
The batter is made from besan (chickpea flour), which is a great source of plant-based protein, essential for muscle repair and growth.
Rich in Potassium
Plantains are rich in potassium, an important mineral and electrolyte that helps regulate blood pressure and support heart health.
Frequently asked questions
A serving of 6 Vazhakkai Bajjis contains approximately 300-350 calories, primarily from the chickpea flour and the oil absorbed during deep-frying.