Ingredients
- 1 cup besan flour
- ¼ cup rice flour
- ½ tablespoon corn flour
- 1 teaspoon salt
- ½ tablespoon Kashmiri chilli powder
- ¼ teaspoon carom seeds
- A pinch of asafoetida
- ¼ 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
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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.
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.
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