Bajji is the simplest snack we can make to have in the evenings. Though we can make bajji with any veggie of our choice, my son love bajji more when it is made with raw banana / vazhakkai. Today's iam sharing you the recipe of vazhakkai bajji which mom makes so yummy and I still remember our childhood days, eating bajji as a main course without having any constraint about putting weight.
On diwali day, we don't cook lunch. Its full of only snacks like diwali sweets, along with idli, adhirasam, vadai and suzhiyam. (No rice and no cooking) Coconut chutney is the best accompaniment for this. I like it as such hot. So here the vazhakkai bajji / raw banana bajji / Plantain fritters recipe..
Soon I post another veriety of bajjis in my blog...
Preparation time : 10 mins
Cooking time : 15 mins
Serve - 3
Recipe cuisine : Indian
Recipe category : Snack
INGREDIENTS :
Vazhakkai / Plantain - 1
Besan / Kadala maavu - 1 cup
Chilli powder - 1 tspn
Asafoetida - 1 pinch
Roasted cumin powder - 1 pinch
Salt - as needed
Water - 1/4 cup
Oil for frying.
METHOD :
- Peel one side of the skin of the plantain with a peeler or if you are comfortable with a knife.
- Slice them thin or medium thick along with the skin, as you wish using knife or slicer. Keep aside.
- In a mixing bowl add in gram flour, chilli powder, asafoetida, cumin powder, salt..
- Mix with a spoon, add water little by little and mix well with a spoon.
- Make a thick batter but the batter should be easily coat the vazhakkai, not too thick...
- Heat a pan with oil, side by side.
- Dip and coat the vazhakkai in the batter and drop carefully in hot oil.
- Fry them both side untill golden brown.
- Adjust the heat now and then to avoid fuming of oil also using the ladle keep pouring the hot oil over the bajji as it getting cooked to make puff nicely.
- Drain in papaer towels and serve hot with coconut chutney...
PICTORIAL :
Add water little by little to form batter
Like this
Pour the oil over the bajji to form puffs
In a paper towel
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