Valakkai Bajji or Raw Banana Bajji or Plantain Bajji. No added food color and cooking soda / baking powder. A popular deep fried snack in South Indian cuisine !!!
1 valakkai (plantain / raw banana )
200 ml oil for frying
Tomato sauce or green chutney or coconut chutney for serving
For the bajji batter:
Please use same measuring cup to measure besan and water.
1/2 cup /100ml besan ( gram flour / kadalai maav) Indian standard measuring cup of 100 ml / 4 oz capacity
1 teaspoon rice flour
1/4 cup + 3 tablespoon water ( for making batter )
3/4 teaspoon red chilli powder
1/4 teaspoon turmeric powder
2 pinches hing ( asafoetida )
1/2 teaspoon salt ( or to taste )
In a bowl, mix all the ingredients well and make a smooth batter with water. Batter should be of dropping consistency. Keep aside for 15 minutes.
Wash and gently peel off the skin of the valakkai (raw banana).
Cut banana into 2 and cut again lengthwise into 3 - 4 slices (depending upon the size of the banana).
In a kadai / frying pan, heat oil. Reduce heat to medium. Dip each banana slices into the batter and deep fry on a medium heat ( 4 bajjis at a time ) till golden color on both the sides. Drain out from the oil and place on kitchen towel to absorb extra oil.
Serve hot as an evening snack with tea or coffee. Other accompaniments - tomato sauce or green chutney or coconut chutney.