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+ servings

Balekayi bajji




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


  • 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 tablespoon 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


  • 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