Vazhakkai Bajji Recipe | Raw Banana Bajji | Plantain Bajji

bajji  with step-by-step pictures and video recipe. Check out the bajji recipe and if you like the video, pls SUBSCRIBE to my channel.

Crispy, golden, and irresistibly tasty — vazhakkai bajji, also called valakkai bajji, raw banana bajji, or plantain bajji, is a beloved South Indian snack. Imagine enjoying these fritters beach‑style, fresh and hot, with their short self‑life meaning they’re best eaten immediately. Some versions skip baking soda or corn flour, while others add them for extra crispiness. However you prepare it, vazhakkai bajji is a comfort food that pairs perfectly with coconut chutney, tomato chutney, or a steaming cup of tea.

How to cut vazhakkai for bajji?

Peel the raw plantain and slice it either lengthwise for large fritters or into thin rounds for bite‑sized bajjis.

Can I skip baking soda?

Yes, skipping baking soda gives a denser texture. Add it only if you prefer lighter, puffier fritters.

What is beach‑style vazhakkai bajji?

Beach‑style bajji is served fresh and hot, often sprinkled with chilli powder or chat masala, and eaten immediately due to its short shelf life.

Is vazhakkai bajji healthy?

Since it’s deep‑fried, it’s best enjoyed occasionally. For a healthier twist, use less oil, skip baking soda, and pair with protein‑rich chutneys.

Can I make vazhakkai bajji without corn flour?

Yes, corn flour is optional. It adds crispiness, but skipping it gives a more traditional texture.

What’s the best way to serve?

Serve hot with coconut chutney, tomato chutney, or even mint chutney. Pairing with masala tea or filter coffee makes it a perfect evening snack.

How long does vazhakkai bajji stay crisp?

Bajji has a short shelf life and tastes best when eaten immediately. If stored, reheat in an oven or air fryer to regain crispiness.

Ingredients

1 cup besan flour

1/4 cup rice flour

1/2 tablespoon corn flour 

1 teaspoon salt

1/2 tablespoon Kashmiri chilli powder

1/4 teaspoon carom seeds

A pinch of asafoetida

1/4 teaspoon turmeric powder

A pinch of baking soda 

Raw plantain, peeled and thinly sliced

1 cup + 2 tablespoon water

Oil for deep frying

How to make vazhakkai bajji with step-by-step pictures

•  In a mixing bowl, combine besan flour, rice flour, corn flour, salt, asafoetida, turmeric powder, Kashmiri chilli powder, and carom seeds.

•  Gradually add water while whisking to form a smooth, lump‑free batter.

•  Add baking soda and mix well (optional step).

• Heat oil in a deep frying pan over medium flame.
•  Dip each plantain slice into the batter, coating evenly.

•  Drip off excess batter before gently sliding the slice into hot oil.

•  Fry a few slices at a time, flipping occasionally until golden and crisp.

•  Remove and drain on paper towels to absorb excess oil.

•  Serve hot with chutney.

vazhakkai bajji

raw banana bajji

No ratings yet

Print Pin Comment

Ingredients

• 1 cup besan flour
• 1/4 cup rice flour
• 1/2 tablespoon corn flour
• 1 teaspoon salt
• 1/2 tablespoon Kashmiri chilli powder
• 1/4 teaspoon carom seeds
• A pinch of asafoetida
• 1/4 teaspoon turmeric powder
• A pinch of baking soda
• Raw plantain peeled and thinly sliced
• 1 cup + 2 tablespoon water
• Oil for deep frying

Instructions

• In a mixing bowl, combine besan flour, rice flour, corn flour, salt, asafoetida, turmeric powder, Kashmiri chilli powder, and carom seeds.
• Gradually add water while whisking to form a smooth, lump‑free batter.
• Add baking soda and mix well (optional step).
• Heat oil in a deep frying pan over medium flame.
• Dip each plantain slice into the batter, coating evenly.
• Drip off excess batter before gently sliding the slice into hot oil.
• Fry a few slices at a time, flipping occasionally until golden and crisp.
• Remove and drain on paper towels to absorb excess oil.
• Serve hot with chutney.

Video

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

Notes

Add finely chopped ginger or green chilli to the batter for extra spice.
Sprinkle chilli flakes or chat masala on fried bajjis for a street‑style twist.
Skip baking soda if you prefer a denser texture; add it for lighter, puffier fritters.
Use corn flour for extra crispiness, or skip it for a traditional version.
Pair vazhakkai bajji with masala tea or filter coffee for the ultimate evening snack.
Try slicing plantains lengthwise for larger bajjis, or rounds for bite‑sized fritters.

Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!