Meal Prep · South Indian
Banana Bajji
Crispy and savory raw banana fritters, a beloved South Indian snack perfect for tea time.
Ingredients
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Step-by-step- Prepare the bananas: Peel the raw bananas and slice them into thin, round discs (about 1/8 inch thick). Immediately immerse them in water to prevent discoloration.
- Make the batter: In a mixing bowl, combine gram flour, rice flour, red chili powder, turmeric powder, asafoetida, ginger-garlic paste (if using), carom seeds, baking soda (if using), and salt. Gradually add water, whisking continuously, until you get a smooth, thick batter that coats the back of a spoon.
- Heat the oil: Heat oil for deep frying in a heavy-bottomed pan or kadai over medium heat. To test if the oil is ready, drop a tiny bit of batter; it should sizzle and rise to the surface immediately.
- Dip and fry: Drain the banana slices from the water. Dip each banana slice into the prepared batter, ensuring it’s evenly coated on both sides. Carefully drop the coated slices into the hot oil, frying a few at a time without overcrowding the pan.
- Cook until golden: Fry the banana bajjis, turning occasionally, until they are golden brown and crispy on all sides. This usually takes about 3-4 minutes per batch.
- Drain and serve: Remove the fried bajjis with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Serve hot immediately with coconut chutney or tomato ketchup.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 280 kcal per serving |
| Protein | 7 g per serving |
| Fat | 18 g per serving |
| Carbohydrates | 25 g per serving |
| Fiber | 3 g per serving |
Storage & Freezer Guide
Make it last Room Temperature Best fresh
Banana Bajji is best enjoyed immediately after frying for optimal crispiness.
Refrigerator 1-2 days (cooked)
Store cooled bajjis in an airtight container. They will lose crispness but can be reheated.
Reheat Oven/Air Fryer/Pan
Reheat in a preheated oven at 350°F (175°C) for 5-7 minutes, in an air fryer at 375°F (190°C) for 3-5 minutes, or on a dry pan over medium heat until warmed through and slightly crisp again.
Chef’s Corner
- Use firm, raw green plantains for the best texture. Overripe bananas will be too sweet and mushy.
- For extra crispiness, add 1-2 tablespoons of hot oil to the batter before mixing, or a pinch of baking soda.
- Slice the bananas as thinly and uniformly as possible for even cooking and a delightful crunch.
