Banana Bhaji Recipe: A quick and easy deep-fried fritter recipe using raw banana or plantain It is a tasty and crisp snack with a sweet and savoury flavour to offer in every bite. It is traditionally prepared during the monsoon and winter seasons and can be served with dips such as pudina and coconut chutney recipe.
Bajji recipes are popular in India and serve as an evening snack. The batter for deep-fried fritters is very common, but the star ingredient varies depending on region and taste preferences. One of our favourite south Indian snacks is banana bajji, which is made with raw or nearly ripe bananas.
Pakora or bajji recipes are popular deep-fried snack recipes that use a wide variety of vegetables. Most pakora or bajji recipes result in a spicy or savoury snack, but this banana bajji recipe is unique. It combines sweet and savoury flavours because it is made with almost ripe or raw banana plantain. The sweetness is not present in raw banana, but it is present in almost ripe banana. I preferred the ripe banana fritters, but I used raw bananas because they are easier to peel and slice for the fritters. Furthermore, I am sceptical of the sweet and savoury combo snack, which may not appeal to everyone, so I took the safe route.
Furthermore, some important suggestions and tips for making a perfect banana bajji or aratikaya bajji. First and foremost, I used only besan flour in this recipe, with a quarter amount of rice flour. If you run out of rice flour, substitute cornflour. Second, if you have leftover besan batter after deep frying raw banana, you can use it to make aloo, paneer, or onions. Finally, instead of deep frying these fritters on low heat, deep fry them on medium heat. It must be cooked evenly, so either high or low heat is not an option.
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Banana Bhaji Recipe Card:
Banana Bhaji Recipe
- 1 raw plantain / raw banana
- 3/4 cup besan / gram flour
- 2 tbsp rice flour
- 1/4 tsp turmeric
- 1/2 tsp kashmiri red chilli powder
- pinch hing / asafoetida
- 3/4 tsp salt
- 1/2 cup water
- 1/4 tsp baking soda
- oil for frying
- Peel the raw plantain skin first.
- Slightly thicken the slices. You can also cut them into rounds.
- To prevent browning, soak them in water.
- Meanwhile, make the besan batter by combining 3/4 cup besan and 2 tablespoons rice flour in a small mixing bowl.
- Also add 1/4 teaspoon turmeric, 1/2 teaspoon chilli powder, a pinch of hing, and 3/4 teaspoon salt
- Make sure all of the spices are well combined.
- Add 1/2 cup water and whisk thoroughly.
- Make a smooth, lump-free batter.
- Now, gently fold in 1/4 teaspoon baking soda.
- To remove excess moisture, pat dry the soaked plantain slices.
- Dip the sliced plantains into the batter. Coat both sides with batter.
- Drop slowly into hot oil and deep fry. Occasionally stir.
- Fry them until they are crisp and golden brown.
- Remove the pakodas and place them on a paper towel to drain.
- Finally, serve the banana bajji with the pudina chutney and masala chai.
- To make it spicier, first increase the amount of chilli powder.
- Also, frying your aratikaya bajji on medium heat makes it crispy and tasty.
- Additionally, before preparing pakodas, wipe the plantain with a cloth. Otherwise, the presence of water causes the oil to sputter.
- The amount of spices you use will depend on your preferences.
- Fry the bajji in medium-high heat. Maintain a medium to medium-high heat. Frying them in hot oil causes them to absorb more oil and become soggy. If you fry them in very hot oil, the outside batter will cook quickly or burn, leaving the insides uncooked.
- For frying, use any high smoke point neutral oil.
- Make the batter into a thick, flowing mass. However, if the batter is too thick, the outer texture will become doughy. A thin batter will not adequately coat the banana slices and will absorb a lot of oil.
- You can substitute chickpea flour for gramme flour.
- It is possible to double or triple the recipe.
- Finally, rice flour can be replaced with corn flour to make crispy and tasty banana bajji.
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