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How To Make Vazhakkai Bajji

Sep 18, 2018







Making fritters has never been this easy. Watch as Geeta prepares a delicious Squared Vazhakkai Bajji or Valaikai Bajji preparation made out of delicious plantains. Dip slices of plantain in this delicious batter rich with spices like cumin seeds and chili powder and fry them till golden brown for a crisp hot and spicy Raw Banana Bajji that you're sure to enjoy.


    Vazhakkai/ plantain: 4 no
    Besan/ kadala maavu: 1/2 cup
    Rice flour: 1/4 cup
    Corn flour (optional): 1 teaspoon
    Cooking soda (sodium bicarb): A pinch
    Asafoetida: 1 pinch
    Ajwain: 1 teaspoon
    Jeera: 1 teaspoon
    Red chili powder: 1 teaspoon
    Salt & water - As needed
    Oil for deep frying


– In a mixing bowl, mix gram flour, rice flour, red chili powder, sodium bicarb, asafoetida, salt, corn flour, and hot oil, ghee (refer notes) if using, ajwain or jeera.
– Add water little by little and mix well with a whisk and make a thick batter. The batter should easily coat the vazhakkai, not too thick.
– Peel off the skin of the plantain with a peeler or if you are comfortable with a knife. Slice them thin or medium-thick as you wish using the knife or a slicer. Keep it immersed in water until use. – Heat oil in kadai meanwhile remove the plantain from water, drain the water as much as you can, dip and coat the vazhakkai and drop carefully in hot oil.
– Fry them both sides until golden brown. Adjust the heat now and then to avoid fuming of oil Also using the ladle keep pouring the hot oil over the bajjis as its getting cooked to make it puff nicely. – —
– Drain in paper towels.

About Geeta SridharFollow On


Geeta Sridhar is a teacher, mother, social worker and finalist on the fourth season of Masterchef. Her dishes burst with the aroma of South Indian spices. Follow her for easy-to-learn recipes in Tamil.

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