Plantain Bajji (4pcs) Recipe

Peel and slice

Wash and dry the raw plantain. Using a sharp knife, trim both ends. Make a shallow slit along the length of the plantain and peel off the thick skin. Cut the plantain into 4 equal lengthwise slabs. For each slab, slice crosswise into 4 mm (about 1/8–1/4 inch) thick rounds or keep as 4 lengthwise strips depending on preference. Pat slices dry with a kitchen towel to remove excess moisture.

If plantain is slightly waxy or sticky, rub lightly with a little salt and rinse briefly, then pat dry before coating. Set the slices aside on a plate.

Mix dry ingredients

In a medium bowl, combine 1 cup chickpea flour, 2 tbs rice flour, 1 tsp ajwain, 1 tsp turmeric powder, 1 tsp red chili powder, and 1.25 tsp salt. Whisk to evenly distribute spices and remove lumps.

Add water and activation

Gradually add 3/4 cup water while whisking to make a smooth, thick batter that will cling to the plantain (consistency similar to pancake batter but slightly thicker). Whisk in 1/4 tsp baking soda just before frying to give a light texture. Do not overmix; if batter becomes too thin, add 1 tsp rice flour to adjust.

Taste a tiny bit of batter (optional) to check seasoning and adjust salt or chili powder if needed.

Heat oil

Pour about 1 cup of vegetable oil into a heavy-bottomed frying pan or kadai to a depth of about 1 inch (adjust amount to your pan). Heat over medium heat until oil reaches 170–180°C (340–350°F) or when a small drop of batter sizzles and rises slowly to the surface. If you don't have a thermometer, test by dropping a small bit of batter — it should take about 30–40 seconds to turn golden and cook through.

Coat and fry

Working in batches (do not overcrowd), dip each plantain slice into the batter, ensuring it is evenly coated on all sides. Gently slide the coated slice into the hot oil. Fry 3–4 pieces at a time (depending on pan size) over medium heat, turning occasionally so they brown evenly. Fry until the bajjis are golden brown and crisp on the outside, about 3–5 minutes per batch depending on thickness.

Drain

Use a slotted spoon to remove the fritters and drain on a plate lined with paper towels to absorb excess oil. Keep fried bajjis warm in a low oven (90–100°C / 200–210°F) while you fry remaining batches.

Transfer the fried plantain bajjis to a serving plate. Sprinkle lightly with chaat masala (0.25 tsp) and chopped cilantro if using. Serve immediately with lemon wedges and your choice of chutney (mint-coriander chutney or tamarind-date chutney) or ketchup.

To keep crispy if making ahead, avoid stacking them and re-crisp in a 180°C (350°F) oven for 3–4 minutes before serving.