Plantain Bajji Recipe
Deep fried fritters made with raw banana or plantain and gram flour.
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Ingredients
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Batter & Frying
Optional garnish & serving
Method
Batter & Frying
- 1
Prep the plantains
Peel the raw plantains: cut off both ends, make a shallow lengthwise slit through the skin, then pry off the peel with your fingers or a knife. Slice each plantain into 1/4 inch (6 mm) thick rounds or 3–4 inch (7–10 cm) long diagonals — uniform thickness ensures even frying. Pat the slices dry on paper towels to remove surface moisture.
- 2
Make the batter
In a mixing bowl, combine chickpea flour, rice flour, turmeric, red chili powder, ajwain, and salt. Whisk to distribute the spices. If using, add the yogurt/buttermilk and whisk. Gradually add cold water while stirring to form a thick, smooth batter that coats the back of a spoon — similar to pancake batter but slightly thicker (viscous enough to cling to plantain slices). Just before frying, sprinkle baking soda over the batter and fold gently to aerate; do not overmix.
- 3
Heat the oil
Pour oil into a heavy-bottomed deep skillet or kadhai to reach about 1.5 inches (3–4 cm) deep. Heat over medium-high until a small drop of batter sizzles and rises slowly (around 350°F / 175°C). If you don't have a thermometer, test by dropping a pinch of batter: it should take 25–35 seconds to become golden and crisp.
- 4
Fry the plantain bajjis
Working in small batches (do not overcrowd), dip each plantain slice into the batter, letting excess batter drip off, then gently slide into hot oil. Maintain oil temperature — adjust heat so fritters cook through without burning (temperature will fall slightly when batter is added). Fry 3–4 minutes per batch, turning occasionally, until evenly golden brown and puffed. Use a slotted spoon to transfer to a plate lined with paper towels to drain. Repeat with remaining slices and batter.
- 5
Finish
If desired, while still hot, sprinkle bajjis with chaat masala and chopped cilantro. Serve immediately with lemon wedges and chutney (mint or tamarind) or ketchup. Leftovers will soften; re-crisp in a preheated 375°F (190°C) oven for 5–7 minutes if needed.
Optional garnish & serving
- 6
To serve, arrange bajjis on a platter, squeeze lemon over them to taste and offer chutneys. The chaat masala adds tang; cilantro gives freshness.