Raw banana bajji recipe – how to make raw banana or balekayi bajji recipe – snacks recipesTweet
Raw banana bajji or balekayi bajji is one of the most popular teatime snacks in India. Bajjis can be prepared with different types of vegetables such as capsicum, brinjal, potato and cauliflower. Raw banana bajji is a deep fried fritter very popular in South India and a common tea time snack in many homes. Raw banana bajjis is also called as balekayi bajji in Karnataka and vazhakkai bajji in Tamil Nadu. Basically the vegetable is sliced and dippled in a batter of besan and rice flour and then deep fried. It goes well with coconut chutney or tomato ketchup.
Other pakora / bajji recipes
Prep Time : 10 mins
Cook Time : 10 mins
Servings : 2-3 persons
South Indian cuisine
Raw banana – 1 medium sized
Bengal gram flour or besan – 1/2 cup
Rice flour – 1/4 cup
Red chilli powder – 1 teaspoon
Turmeric powder – 1/4 teaspoon
Hing or asafoetieda – a pinch
Cooking soda – 1/4 teaspoon
Salt to taste
Oil for deep-frying
HOW TO MAKE OR PREPARE RAW BANANA BAJJI OR BALEKAYI BAJJI OR VAZHAKKAI BAJJI
Peel the skin from the raw banana and slice them into thin or medium long sized slices. Keep these slices immersed in water to avoid discoloration of the slices.
In a mixing bowl, add besan, rice flour, turmeric powder, red chilli powder, hing, soda and salt. Mix well. Add water little by little and make a thick batter. The batter should thick enough to coat the banana slices.
Heat sufficient oil in a deep bottomed pan or kadai. Once the oil becomes hot, take each slice of banana and dip it in the batter to coat it evenly. Gently slide this coated banana slice into the oil and deep fry on both the sides till golden brown.
Adjust the flame to medium and deep fry the remaining slices in the same manner. Drain the bajjis on an absorbent paper.
Serve raw banana bajjis hot with tomato ketchup or coconut chutney.
To check if the oil is ready, drop a pinch of the batter into the oil – it should begin to sizzle and float right away.
Ensure to deep-fry on medium flame, so that the bajjis get cooked from inside.
The batter should be slightly thick and flow like a ribbon.
You can also add ajwain or cumin seeds for an enhanced flavour.