Balekayi Bajji (raw banana fritters)

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 🙂

Click here for recipes of onion fritter, drumstick leaf fritter

Assorted bajji served as a part of thali

Balekayi bajji

Shilpa

Raw bananas coated with besan batter and deep-fried – great rainy day tea time snack

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Course Appetizer, Snack

Cuisine Indian, Karnataka

Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Ingredients

  

1x2x3x

• 2 plantain raw banana
• 1 cup besan (gram flour/chickpea flour)
• 1 tbsp rice flour
• 1 tsp chilli powder or to taste
• Salt to taste
• ½ tsp nigella seeds (kalongi)
• 1 tbsp oil (should be very hot)
• Oil for deep frying
• ¼ cup water approximately
• Black salt (kala namak) to sprinkle on bajjis (optional)

Instructions

 

• Wash and peel the raw banana. Cut them into half and make slices. Soak them in cold water and set aside
• In a large bowl, mix together the besan, rice flour, chilli powder, salt and nigella seeds
• Pour in 1 tbsp hot oil. Oil should be so hot that as soon as you pour it, it starts to form bubbles on the flour
• Add water slowly and mix to form a thick batter
• Whisk the batter for 2-3 minutes to make it airy
• Heat oil in a deep fry pan or fryer. Once the oil is hot enough, dip a slice of raw banana into the batter and carefully drop in the oil
• Put 3-4 bajjis in a batch and fry them on medium heat until golden brown
• Drain on kitchen towel
• Sprinkle black salt and serve hot with mint chutney

Notes

• Don’t fry them on low flame – else the fritters will turn out very oily
• Don’t cut the raw banana slice too thin
• You may also make bajjis with other vegetables like potato, onion, cauliflower, eggplant, capsicum

Nutrition Facts

Balekayi bajji

Amount Per Serving

Calories 106 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Sodium 14mg1%

Potassium 285mg8%

Carbohydrates 19g6%

Fiber 2g8%

Sugar 7g8%

Protein 3g6%

Vitamin A 484IU10%

Vitamin C 7mg8%

Calcium 6mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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