Vazhakkai Bajji or Aratikaya Bajji is one of the most popular deep fried fritters available in South India. This is raw plantain slices deep fried in chickpea batter.
I am not sure if this version of bajji is sold in other parts of India, though I know for sure its available on the streets and made frequently in residence as well.
For our part, we love this bajji and we often make it for an evening snack. Though it was made very frequently during my growing up years, I sort of dropped it as Hubby dear likes Mirapakaya Bajji more. When I came to know that Konda loves it, it’s again back to the fold.
Then there was a time when even the boys liked it, though as I expected they stopped after the initial exposure. Vazhakkai Bajji is one of the most commonly available snacks in the Marina. If you venture to check out, you will get a good variety to choose from. They will have the Milagai Bajji, Onion Bajji, Potato Bajji etc.
Since this is a quintessential a Madras thing, I was surprised to know that my SIL wasn’t aware of this version. So when I visited them, this was cooked for them. We make this so often and yet I never got around clicking pictures of this. The pictures that I am sharing today were also clicked some couple of years ago and I finally came around updating.
-updated 24th Jan 2019
PIN This for Later!
Vazhakai Bajji ~ Banana Fritters
- 1 – Banana / Plantain
- 1 cup – Besan / Gram Flour
- Salt to taste
- 1 tsp – Chilli Powder
- 1/2 tsp – Ajwain / Carom Seeds (opt)
- Cooking Oil for deep frying
- A Pinch Cooking Soda
Ready-made Bajji mix is also available in stores, you can just buy those and get this done in a jiffy!
Method to prepare:
- Trim the ends, peel the outer skin. You can either cut these into long strips or circles. Once done, soak them in water, to prevent it from turning black.
- Mix all the ingredients listed for the batter in a bowl. Heat a Kadai with Oil, once it is hot, take a banana piece, shake well to drain the water, dip in the batter and gently drop into the hot oil.
- Cook on both sides and once it turns a golden colour, remove to a kitchen towel.
Serve with Coconut Chutney!