Balekayi bajji (raw banana fritters) recipe.
Raw bananas coated with a batter made of besan (gram flour/chickpea flour) and deep-fried is a great rainy day tea time snack (or any day tea time snack actually). Bajjis are different when compared to pakora – in bajji, thinly sliced vegetables are coated in a chickpea flour batter and deep-fried; whereas, in pakora, the vegetables are mixed with chickpea flour and deep-fried.
To make balekayi bajji (raw banana fritters), I first peel, wash and slice the raw banana (cooking banana or plantain) and soak it in cold water. I combine together besan (chickpea flour), rice flour, chilli powder, salt and nigella seeds. I add a tablespoon full of hot oil (this is what makes the bajji crispy). I then slowly add water and make a batter. The consistency of the batter is very important – it should not be too thick or too runny. I then dip the raw banana slices in the batter and deep fry them.
Bajji can be made with any vegetable – heerekayi (ridge gourd), potato, eggplant, banana chilli, cauliflower, paneer, slices of bread, hard-boiled eggs!
I have posted recipes for onion pakora and moringa leaf pakora earlier. It’s time for some bajji now… And this one is my favourite! Try it and see for yourself why 🙂
Assorted bajji served as a part of thali