Aug 30 2026
Restaurants›Amma's South Indian Cuisine›Crispy Plantain Bajji Recipe

Crispy Plantain Bajji Recipe

Inspired by Amma's South Indian Cuisine
Time35m
Serves4

A sweet and savory delight.

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Ingredients

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Plantain and Batter

Coating, Frying & Garnish

Method

Plantain and Batter

  1. 1

    Prepare the plantains

    Peel the ripe plantains. Slice each plantain into 8–10 diagonal slices about 1/4 to 1/3 inch thick. If plantains are very soft, slice gently to avoid breaking.

  2. 2

    Make the dry mix

    In a medium bowl, whisk together all-purpose flour, rice flour, cornstarch, baking powder, granulated sugar, salt, turmeric (if using), chili powder (if using) and ginger powder (if using) until evenly combined.

  3. 3

    Prepare the batter

    Gradually add 1/2 cup water to the dry mix, stirring with a whisk or fork to form a thick but smooth batter that coats the back of a spoon. If you want extra lightness and crispiness, gently fold in 1/4 cup club soda just before frying. Batter should be slightly thicker than pancake batter — thick enough to cling to the plantain slices.

Coating, Frying & Garnish

  1. 4

    Heat the oil

    Pour 2–3 cups of vegetable oil into a wide, heavy-bottomed skillet or deep pan to a depth of about 1 to 1.5 inches. Heat over medium-high heat until oil reaches 350°F (175°C) or until a small drop of batter sizzles and rises to the surface immediately but does not burn.

  2. 5

    Coat the plantain slices

    Working in small batches, hold a plantain slice by the edge and dip it into the batter, ensuring it is fully coated. Allow excess batter to drip back into the bowl so coating is even but not dripping.

  3. 6

    Fry the bajjis

    Carefully slide coated plantain slices into the hot oil in a single layer without overcrowding. Fry 3–4 minutes per side, turning once, until the batter is golden brown and crisp and the plantain inside is tender. Adjust heat if browning too quickly. Use a slotted spoon to transfer fritters to a plate lined with paper towels to drain. Repeat with remaining slices and batter.

  4. 7

    Finish and season

    While still warm, lightly dust bajjis with powdered sugar for a subtle sweet contrast or sprinkle with chaat masala for a savory tang, depending on taste. Squeeze a little lime juice over them if desired and garnish with chopped cilantro.

  5. 8

    Serve

    Serve crispy plantain bajjis hot as soon as they drain, with lime wedges on the side. They are best eaten immediately for maximum crispness.

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