Vazhakka Bajji | Vazhakkai Bajji Recipe - Quick Snack Recipes

I love vazhakkai in any form. Be it stir-fried vazhakka, as a vazhakka thoran, in kaalan, even vazhakkai podimas or better still, as a steaming bajji dipped in tomato ketchup on a rainy day. Bliss! TH loves them too so this time his parents visited, we made vazhakka bajji. We just used 2 raw bananas and still there was more than enough for the four of us and we weren't hungry at all for dinner.

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This is a great party snack for kids and adults alike. Who can resist the golden, crispy goodness of bajjis?!.

The basic recipe for all South Indian bajji is the same - we mix some chillies and spices with besan flour, dip the vegetable of choice, and deep fry them. The consistency of the batter is important, it shouldn't be too watery or the bajji will drink up oil. If it's too thick, the bajji will turn hard. Ok, don't let all of this scare you away because with a little practise, you can make great South Indian style bajji yourself.
Vazhakkai Bajji Recipe
Serves 4

Ingredients:
Vazhakka / Raw bananas - 2
Besan / Kadala mavu / Chickpea flour - 2 cups
Whole jeera / jeerakam / cumin seeds - 1 tsp
Hing / Asafoetida / kaayam - 2 pinches
Red chilli powder - 1 tsp
Salt - to taste
Water - enough to make a thick batter
Oil - to deep fry

How to Make Vazhakkai Bajji

1. Cut the banana midway and then slice them length-wise. The idea is to get thin (really thin!) slices of them about 4 inches long.

2. Mix the chilli, salt, hing, jeera and besan well in a bowl and make a thick batter with just enough water. Make sure the consistency is a bit thicker than pancake / dosa batter, but not too thick that it doesn't leave your hand when you raise it above the bowl.

3. Heat oil until nice and warm. Dip the banana slices in the batter and make sure its coated on all sides. Drop gently into the hot oil and wait for 2 mins before turning them over.

4. When the bajjis turn golden brown, transfer to a tissue-lined container and serve immediately with some steaming tea.

Vazhakkai Bajji goes well with tomato sauce / ketchup and the monsoon rains. Enjoy hot!

Comments

DEESHA

April 01, 2010 at 1:38 pm

that makes a perfect tea time snack

KANCHANA

November 12, 2009 at 8:13 am

ADDING RICE FLOUR AS 1 CUP BESAN : 1/4 CUP RICE FLOUR WILL MAKE THIS RECIPE GREAT

Nags

November 12, 2009 at 8:18 am

That's a great tip Kanchana. Yes, I've heard rice flour makes fried goodies crisper.

My comfort food network

February 08, 2009 at 12:52 am

I have never eaten raw banana bajji before. I have always eaten as a thoran, or kaalan. This looks yummy. Got to try.

Shella

November 25, 2008 at 10:55 am

Never thought could make pakoras out of raw kelas.....nice thought

Aparna

November 24, 2008 at 8:33 am

I'm not a vazhakkai fan.
But this is one of the few things vazhakkai I will eat. The other one is chip! Both deep-fried, I know. 🙂

Suma

November 21, 2008 at 2:51 am

the pic has me drooling...perfect for teh current rainy weather in Singapore

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