This is yet another popular evening snack in South India. Raw banana (green in color) is coated in spiced besan (chick pea flour) and rice flour batter and deep fried and enjoyed with masala chai (tea). Bajji is quite simple to make and does not require any special equipment nor skills :) I spent just about 20 minutes in the kitchen and then we had yummy வாழக்காய் பஜ்ஜி (Raw Banana Fritters in Tamil) at tea-time.
What You Need -
Raw Banana - 1 No.
Oil- for frying
For the Batter -
Besan (கடலை மாவு / Bengal gram dal flour) - 1/2 cup
Rice flour - 1/2 cup
ஓமம்/ Kalonji - 1/2 tsp (can substitute with Jeera/Cumin powder)
Asafoetida /Hing - a little
Baking soda - a pinch
Red chilli powder - 3/4 tsp
Salt - 3/4 tsp
Turmeric powder/ Haldi - 1/4 tsp
How To -
- First, chop off the ends of raw banana, with a sharp knife. Using a peeler, remove the skin completely, until you see the white colored flesh.
- Prepare the batter by mixing together all ingredients, adding water little by little, until you get a thick consistency.
- Cut raw banana longitudinally into 0.5 cm thick slices.
- Dip the pieces one by one into the prepared batter and make sure it is fully coated.
- Slide them gently into a kadai with hot oil. Make sure the oil is hot enough before you start frying.
- You can heat oil while you cut the raw banana and thus save time.
- When you see golden color, turn sides over and make sure the other side is fried well too. Keep the flame setting on "Medium". This ensures that the veggie is cooked well inside.
- Drain on paper tissues to remove excess oil and limit your intake of bad cholesterol!
- I've started using olive oil where sunflower oil or vegetable oil is not mandated .
Devour them as such or with any sauce/chutney :) Try out this vegetable chutney for a change!