Jul 28, 2010

Plantain Bajji ( Kele Bajji )

Plantain Bajji ( Kele Bajji )

Makes: 6

You will need

1 plantain ( Kele / Ethakka - raw banana )
100 ml oil for frying
Tomato sauce or green chutney or coconut chutney for serving

For the bajji batter:

1/2 cup (100 g) besan ( gram flour )
1 teaspoon rice flour
1/4 cup + 3 tablespoon water ( for making batter )
1/2 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 peel off the skin of the banana.

Cut banana into 2 and cut again lengthwise into 3 - 4 slices.

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 ( 3 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.