Bajji is a very popular South Indian snack. We make this in the evening for a tea-time snack. This is similar to the North Indian pakoras. We make bajjis using a different variety of vegetables like brinjal, ridge gourd, onion, capsicum, potato, long chilis, and even with appalam too. Bajjis carries a lot of childhood memories. My mom would make bajji almost every weekend and we indulge in it without even thinking about the calories. We used to have a few banana trees in our home garden and they yield big raw bananas. One raw banana will be enough for us as they used to be huge in size. Also check out my onion bajji, aloo pakora, onion pakoda and cauliflower pakoda
Combine the besan, rice flour, red chili powder, asafoetida, and salt in a wide bowl. Add water to this and bring to an idli batter consistency. Add 2 tsp of hot oil to this. This is to add crispiness to the outer layer and avoid the bajjis from drinking a lot of oil.
Peel the skin of the raw banana and cut them into thin slices like this.
Heat a kadai and add the oil for deep frying. When the oil becomes hot, keep it on a medium flame. Dip the raw banana slices in the batter and immediately transfer it to the oil.
When both sides become golden brown, take it out from the oil. Drain the excess oil in a kitchen towel. Serve this hot with a cup of tea /filter coffee.
Alternatively, you can use any veggie of your choice like onion, potato, capsicum, ridge gourd, eggplant, etc. for making bajjis.
Ongoing Event – CC-Roti Pachadi/Chutney
https://krithiskitchen.blogspot.comEvent: Serve It – Grilled/Barbequed/Tandoored
https://sanscurryhouse.blogspot.com
https://treatntrick.blogspot.com
Δ
