Vazhaikkai bajji recipe, plantain bhajji recipe
Vazhaikkai bajji recipe – A very tasty, crispy and delicious vazhaikkai/plantain bajji made with few spices and besan flour.
Many of you asked me why there are no bajji recipes in my blog. Bhajji is one of my all time favorite snacks on sunday evenings. During my childhood days, every sunday evening, my mom would make bhajji using any three veggies like vazhaikkai bajji, onion bajji and potato bhajji. Next sunday, it would be another kind of bhajji using some other veggies. Sometimes, it would be bonda and pakoda too. She will also make some bajjis for my paternal grandparents.
Once we have our snack, we’ll take some bajjis and go to our paternal grandparents’ home and spend some quality time with them. My grandmother would make dinner for us. My grandpa loves the bajji that my mom makes, but my grandmother would give him few and restrict him from having more.
In my family it is vice versa. I can never say NO to bhajji. I can have as much as I could. Gj restricts me from having more, as he is a very diet conscious person. If at all I make bhajji at home, Gj will have three bhajjis and I will relish the rest. That’s why you don’t see many high calorie recipes in my blog. Okay, I am planning to post many bhajji recipes in future. For time being, enjoy the very famous vazhaikkai bajji.
Preparation time. 10 minutes
Cook time. 15 minutes
Recipe cuisine. south indian
Recipe category. Side
Vazhakkai/plantain – 1
Besan flour/kadalai mavu – 1 cup
Cooking soda – 1/4 tsp
Rice flour or dosa idli batter – 1/4 cups
Water – as required
Oil – to deep fry
Red chillies – 5 nos.
Curry leaves – 4 nos.
Asafoetida/hing/perungayam – tamarind-sized
Cumin seeds/seeragam – 1/2 tsp
Salt – 1 tsp
Note. The ingredients shown will vary with the original quantity.
Beginners, you may refer “bajji,bonda,pakora mix powder” to make a quick and easy bajjis at home.
1. Grind red chillies, curry leaves, asafoetida, cumin seeds, and salt to a semi fine paste. In a large mixing bowl, add besan flour, rice flour, and ground paste. Set aside.
2. Add water little by little to the flour and mix well. Make a thick batter and whisk well to avoid lumps. Now add cooking soda and combine well. The batter should be able to coat the plantain slices well.3. In medium flame, heat the oil for deep frying. Just wipe the water from the plantain using a tissue paper.
4. Then, dip the plantain slices one by one in the batter. When the oil is hot, drop the plantain gently into the hot oil one by one.
5. Deep fry it until golden brown. If the oil fumes, then simmer the flame for few minutes and then deep fry the plantains. While frying the plantains, pour the hot oil over the bhajjis as its getting cooked to make it puff nicely. Drain in paper towels.
Now, vazhaikkai bajji/plantain bhajji is ready! Serve hot with coconut chutney.
- Make sure the consistency of the batter is not too thick nor too thin. If the batter is very thick, then the outer part of the plantain bhajji would be cooked while the inner part would remain uncooked.
- Cook the plantain bhajjis in medium flame.
- Make sure you don’t add cooking soda more than required, otherwise it will drink too much oil.
Vazhaikkai bajji recipe, plantain bhajji recipe below: