Vazhakkai Bajji is a popular Indian street food. These crispy fritters are great on their own, fresh out of hot oil, and even better when served with coconut chutney.
Vazhakkai (Plantain) Bajji
Vazhakkai Bajji is a popular Indian street food. These crispy fritters are great on their own, fresh out of hot oil, and even better when served with coconut chutney.
Servings: 8
Ingredients
- 3 vazhakkai (plantain)
- 2 cups besan flour
- ½ cup rice flour
- 2 tsp Kasmiri red chili powder (adjust to taste)
- ¼ tsp hing (also known as perungayam or asafetida)
- ¼ cup hot oil
- 2 cups water
- salt to taste
Instructions
- Wash vazhakkai. Peel off a thin layer of the skin and immerse in a bowl of water to prevent oxidization.
- Add besan flour, rice flour, Kasmiri red chili powder, hing and salt to a mixing bowl. Set aside.
- Using a slicer, slice the vazhakkai into thin, long slices.
- Heat oil in a frying pan. Once the oil is hot, remove ¼ cup of hot oil from the pan and pour into the mixing bowl containing the flour and spices.
- Mix well. Gradually add 1 cup of water to the bowl and continue mixing. Make sure there are no lumps in the batter. Add more water if needed. The batter should be thick enough to lightly cover the vazhakkai. Do not make the batter too thin.
- Coat each slice of vazhakkai in the batter and carefully place it in the hot oil. Do not add too many to the pan at once.
- Cook on medium heat. Carefully flip over to cook on the other side. The bajji will puff up and become golden brown on both sides.
- Remove from oil once the bubbles have settled. Place on a plate lined with paper towels to absorb excess oil.
- Serve hot with coconut chutney.
- See below for additional varieties or sides that go well with this dish
