Raw Plantain Banana Baji (Vazhakkai Baji) 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.
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.