Raw Plantain Banana Baji (Vazhakkai Baji)

Raw plantain baji (also known as Vazhakkai Bajji in South India) is a crispy, deep-fried snack made with unripe (green) bananas coated in a spiced gram flour batter. It’s a perfect tea-time snack! This snack is served hot and crispy with tea, chutney, or ketchup. People love eating baji during rainy days, winter evenings, and special occasions.

Vazhakkai Baji originates from Tamil Nadu, where it is a favourite street food. Many South Indian households prepare this dish as an evening snack. The word “Vazhakkai” means raw banana in Tamil, and “Baji” refers to deep-fried snacks made with gram flour batter.

Ingredients Used

Raw plantains are a key ingredient in making baji, a popular snack in many South Asian cuisines. These unripe plantains have a firm texture and a slightly starchy taste, making them ideal for frying. The batter consists of gram flour, rice flour, chilli powder, salt, and a pinch of baking soda. Some variations also include cumin seeds, asafoetida, and curry leaves for extra flavour. These ingredients make the baji crispy, spicy, and aromatic.

Fresh green Vazhakkai (raw plantain) with firm skin and a smooth texture.

To prepare Vazhakkai Baji, first, peel and slice the raw bananas into thin pieces. Next, mix gram flour, rice flour, and spices with water to form a smooth batter. Then, dip the banana slices in the batter and deep-fry them in hot oil until they turn golden brown. Finally, drain the bajis on paper towels and serve them hot.

Vazhakkai Baji is loved for its crispy texture and rich flavours. It is easy to make and requires only a few ingredients. The combination of banana and spicy batter makes it a satisfying snack. You can enjoy it with tea, coffee, or a side of chutney. It is also a favourite dish during the monsoon and winter seasons.

Sliced raw plantain (Vazhakkai) ready to be coated in seasoning and fried to perfection.

Types of Baji

Some common types of baji include:

Onion Baji – Made with sliced onions.

Potato Baji – Made with thinly sliced potatoes.

Chilli Baji – Made with whole green chillies.

Bread Baji – Made with slices of bread dipped in batter.

Vazhakkai Baji is a simple yet delicious snack that is loved across South India. Its crispy, flavourful taste makes it a perfect companion for evening tea. Whether eaten as onion baji, potato baji, or chilli baji, it is always a favourite snack in homes and restaurants. Try making Vazhakkai Baji at home and enjoy its taste!

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Paruppu vada is a popular South Indian snack made from coarsely ground chana dal mixed with onions, green chillies, and spices, shaped into small discs, and deep-fried until golden and crispy. Served as a tea-time treat or appetizer, it pairs well with coconut or tomato chutney, offering a delightful combination of crunchy texture and savoury flavour.

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Medu vada/Ulundhu vada

Medu vada, also known as ulundhu vada, is a popular South Indian snack known for its crispy exterior and soft, fluffy interior. The Urad dal is soaked in water, ground to a smooth consistency and seasoned with spices. These vadas are traditionally deep-fried until golden brown. They are a staple in South Indian tea shops, where they are often served alongside hot chai.

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Pazham Pori/Banana Fritters

Pazham pori, also known as ethakka appam or banana fritters, is a beloved snack that enjoys immense popularity in tea stalls across Kerala and some parts of Tamil Nadu. This traditional treat is cherished for its delightful combination of crispy batter and sweet, soft banana filling.

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Raw Plantain Banana Baji (Vazhakkai Baji) Recipe

Print Recipe

Baji is a simple yet tasty dish made by coating vegetables in a spiced batter and deep-frying them until golden brown. The outer layer is crispy, while the inside remains soft and flavourful.

Course Snack

Cuisine Indian

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings 5

Author sumisculinarynotes

Ingredients

For the batter

1 cup = 250ml

• 1 cup besan flour
• ¼ cup rice flour
• 1 tsp red chilli powder
• ¼ tsp asafoetida/ hing
• ⅛ tsp baking soda
• ¾ tsp salt
• Add water and mix.

Vegetables (Choose Any):

• 2 large raw plantains green banana, thinly sliced
• 1 large onion sliced thinly
• 1 potato thinly sliced
• 2-3 whole green chillies for chilli baji
• 4 slices bread for bread baji

For Frying:

• Oil for deep frying

For Serving:

• Chutney mint, tamarind, or yoghurt-based
• Ketchup

For the chutney:

• 1 tbsp oil
• Handful of fresh coriander leaves cilantro
• 1-2 green chilli adjust for spice
• 1 onion
• 1 tomato
• ¼ cup grated coconut
• Small-sized tamarind
• Salt
• 2 small garlic cloves
• Water to blend smoothly

Instructions

Prepare the Batter

• In a mixing bowl, add gram flour, rice flour, salt, hing, baking soda and chilli powder.
• Slowly add water while mixing to make a smooth batter. It should not be too thick or too runny.
• Add baking soda to make the baji extra crispy. Mix well.

Prepare the Vegetables

• Peel the raw plantain (green banana) and slice it into thin, round, or lengthwise pieces.
• Slice onions, potatoes, or other vegetables thinly.
• If using chilli baji, keep the chillies whole or make a small slit in them.
• If making bread baji, cut the bread slices into halves or quarters.

Coat and Fry

• Heat oil in a deep frying pan on medium heat.
• Dip each plantain slice or other vegetable into the batter, ensuring it’s well coated.
• Carefully drop them into the hot oil.
• Fry until golden brown and crispy, turning them occasionally.
• Remove and place on a paper towel to remove excess oil.
• Serve hot with chutney or ketchup.
• Pair with masala chai (tea) for the best experience!

For the chutney

• Heat oil in a pan and sauté the garlic cloves.
• Add the green chillies, onions, and salt, then cook until the onions turn translucent.
• Stir in the tomatoes and cook until they soften.
• Mix in the coriander leaves and grated coconut, sautéing for another 2-3 minutes.
• Allow the mixture to cool, then transfer it to a blender along with tamarind.
• Blend until smooth, adding a little water if needed.
• Serve fresh with crispy baji!

Notes

Use firm raw plantains for the best texture.

Make sure the oil is hot before frying, but not too hot, or the baji will burn.

Do not overcrowd the pan, as this will make the baji soggy.

If you like spicy food, add chopped green chillies to the batter.

Frequently Asked Questions (FAQs)

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