Plantian Bajji (3pcs) With Masala Chai (or) Filter Coffee Recipe

Prepare batter

In a mixing bowl combine 1 cup besan, 2 tbs rice flour, 1 tbs cornstarch, 1/2 tsp turmeric, 1/2 tsp red chili powder, 1/4 tsp garam masala, a pinch of asafoetida and 1 tsp salt. Whisk dry ingredients to combine.

Gradually add about 3/4 cup cold water while whisking to make a thick, smooth batter that coats the back of a spoon. The batter should be slightly thicker than pancake batter so it clings to the plantain slices. If needed, add up to 1-2 tbs more water. Let the batter rest for 5 minutes.

Just before frying, sprinkle 1/8 tsp baking soda into the batter and gently fold it in to aerate for lighter bajjis.

Pat the plantain slices dry with a paper towel. If plantain is very ripe and soft, slice slightly thicker (about 1/2 inch) so they hold shape while frying.

Heat oil

In a heavy-bottomed pan or kadai pour about 2 cups of vegetable oil (enough for shallow-deep frying). Heat on medium until oil reaches 170–180°C (340–350°F) or until a small drop of batter sizzles and comes up steadily but not aggressively.

Fry bajjis

Dip each plantain slice fully into the batter, letting excess drip off, then carefully lower into hot oil. Fry 2–3 pieces at a time (do not overcrowd) until golden brown and crisp, about 3–4 minutes per side depending on thickness. Turn once so both sides brown evenly. Adjust heat to maintain oil temperature.

Use a slotted spoon to transfer fried bajjis to a wire rack or paper towel-lined plate to drain excess oil. Keep warm in a low oven (100°C / 210°F) if making ahead. Repeat with remaining slices.

Boil spices & tea

In a small saucepan add 1 cup water, 2 crushed cardamom pods, 1/2 tsp crushed ginger, 2 crushed peppercorns and bring to a simmer over medium heat for 1–2 minutes to release aromas.

Add 2 tsp loose tea (or 2 tea bags) to the spiced water and simmer 30–45 seconds to infuse; avoid overboiling to prevent bitterness.

Pour in 1 cup milk and 2 tbs sugar. Bring to a gentle boil, watching carefully so it doesn't foam over. Once it rises, reduce heat and simmer for 1 minute for fuller flavor.

Turn off heat and strain the chai into cups. Taste and adjust sugar. Serve hot alongside 3 plantain bajjis.

Brew decoction

If using a metal filter: add 2 tsp filter coffee powder into the top chamber, gently tamp and pour 1/2 cup just-boiled water over it. Allow decoction to drip; this yields a concentrated coffee decoction (about 2–3 tbs strength). If you have an instant method, combine as equivalent concentrated decoction.

Heat 1.5 cups milk until just boiling, then froth lightly if desired. In each cup, add desired amount of decoction (about 2–3 tbs per cup) and sugar (to taste, approximately 3/4 tbs per cup). Pour hot milk over decoction, mixing well. Serve hot with plantain bajjis.

Plate 3 warm plantain bajjis on a small basket or plate. Serve with tamarind chutney or ketchup and lime wedges on the side.

Offer either 1 cup masala chai or 1 cup filter coffee alongside. This recipe yields 3 pieces of bajji with two cups of beverage (serve one cup per guest).