Balekayi Bajji (Plantain or raw banana fritters)


Raw bananas coated with chickpea flour batter and deep fried – 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.

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

Balekayi bhajji

Balekayi bhajji served with tomato sauce and mint chutney



Raw banana or plantain – 2
Chickpea flour – 1 cup
Rice flour – 1 tbsp
Chilli powder – 1 tsp or to taste
Salt to taste
Nigella / Kalonji seeds – ½ tsp
Hot oil – 1 tbsp
Oil for deep frying
Water – ¼ cup approximately
Black salt (kala namak) to sprinkle on bajjis (optional)


  1. Wash and peel the raw banana. Cut them into half and make slices. Soak them in cold water and set aside
  2. In a large bowl, mix together chickpea flour, rice flour, chilli powder, salt and nigella seeds
  3. 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
  4. Add water slowly and mix to form a thick batter
  5. Whisk the batter for 2-3 minutes to make it airy
  6. 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
  7. Put 3-4 bajjis in a batch and fry them on medium heat until golden brown
  8. Drain on kitchen towel
  9. Sprinkle black salt and serve hot with mint chutney


  • 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, egg plant, capsicum