Banana Bajji (Aratikaya Bajji)
Unripe Banana Bajji - a crispy and delicious fritter made of unripe banana, gram flour and spices. It is gluten free and vegan dish perfect as an evening snack with a cup of tea.
Servings: 3 people
Calories: 395kcal
Equipment
- 1 bowl/plate
- 1 Skillet/Frying Pan
- 1 Slotted Spoon
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 1 big Unripe Banana
- ½ Teaspoon Turmeric Powder
- 1 Teaspoon Red Chilli Powder
- ½ Teaspoon Coriander Powder
- 1 Teaspoon Cumin Powder
- Salt as required
- 1 Cup Gram Flour/ Besan
- 2 Tablespoons Rice Flour
- ½ Teaspoon Baking Soda
- ¾ Cup Water adjust to get right consistency
- Oil for deep frying
Instructions
- Peel the unripe bananas/plantains and slice them into thin strips. Keep the slices in a bowl of water to prevent them from browning.1 big Unripe Banana
- Combine red chili powder, turmeric powder, cumin powder, coriander powder and salt in a mixing bowl.½ Teaspoon Turmeric Powder, 1 Teaspoon Red Chilli Powder, ½ Teaspoon Coriander Powder, 1 Teaspoon Cumin Powder, Salt
- Add a little water and mix well to make a paste.¾ Cup Water
- Coat both sides of banana slice with the masala and place it in a bowl.
- Repeat the process with the remaining slices.
- Now add gram flour, rice flour, and cumin into the bowl.1 Cup Gram Flour/ Besan, 2 Tablespoons Rice Flour, ½ Teaspoon Baking Soda
- Gradually add water to the flour and whisk until you get a smooth, lump-free batter. The batter should be thick enough to coat the plantain slices but not too runny.¾ Cup Water
- Whisk the batter to aerate in the same direction for 2-3 minutes.
- Heat oil in a deep frying pan over medium heat.Oil
- Dip each masala coated plantain slice into the batter, ensuring it's well-coated, and gently slide it into the hot oil.
- Fry the bajjis in batches, making sure not to overcrowd the pan. Fry until they are golden brown and crispy on both sides.
Notes
Check Oil is Ready: When you drop a little bit of batter into the oil, it will sizzle and rise to the surface quickly if the oil is ready.
Whisk Batter: Whisk batter in the same direction for 2-3 minutes to aerate.
Baking Soda: Adding a small pinch of baking soda helps bajji puff up and crispy. So try not to skip it.
Batter Consistency: Ensure that the batter has the right consistency. It should have enough thickness to coat the back of a spoon, but not too much. Adjust the water or flour quantity as necessary. Too thick batter results in hard bajjis instead of crispy and the thin batter won't coat banana well.
Fry in Batches: Don't overcrowd the frying pan or kadai. Fry the banana bajjis in multiple batches to ensure they cook evenly and turn crispy.
Sieve the flour: Ensure to sieve the gram flour before making the batter to break the lumps and to remove any debris or bugs if present.
Nutrition
Calories: 395kcal | Carbohydrates: 30g | Protein: 10g | Fat: 27g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Sodium: 228mg | Potassium: 401mg | Fiber: 5g | Sugar: 5g | Vitamin A: 227IU | Vitamin C: 0.2mg | Calcium: 33mg | Iron: 3mg
