Banana Bajji, also known as Vazhakkai Bajji, is a beloved South Indian street snack that brings together the perfect blend of crispiness, flavor, and nostalgia. Made using raw plantains, these fritters are dipped in a spiced gram flour batter and deep-fried to golden perfection. Served hot with mint or coconut chutney or a cup of masala chai, banana bajji is a staple during monsoons, festive evenings, or simply when cravings strike. The contrast of the soft, starchy banana inside with the crunchy exterior makes it an irresistible treat across ages.
What makes this dish truly special is its contrast in texture and flavor — the raw banana slices remain tender and slightly starchy on the inside while the outer coating crisps up beautifully with just the right blend of spice. The batter, made with besan (gram flour), rice flour, turmeric, red chilli powder, hing (asafoetida), and a pinch of salt, creates a flavorful crust that elevates the blandness of raw banana into a crunchy, savory indulgence. Served hot with coconut chutney, mint chutney, or even ketchup, banana bajji pairs perfectly with a steaming cup of chai. Its versatility makes it an ideal option for sudden guests, evening snacks, or a quick appetizer when you’re short on time but crave something satisfying.
In this blog post, we’ll guide you through a step-by-step recipe to help you make banana bajji just like it’s served at South Indian street stalls — crisp, flavorful, and comforting. You don’t need any fancy ingredients, and the prep is minimal. With a few pantry staples and a couple of raw bananas, you’ll have a snack that’s as nostalgic as it is delicious. Whether you’re new to Indian cooking or a seasoned home chef, this recipe will become a go-to whenever you’re in the mood for something crunchy and satisfying. Let’s dive into the ingredients and get frying!
Crispy Vazhakkai Bajji: South Indian Raw Banana Fritters
Print RecipeIngredients
- 1 raw plantain / raw banana
- ¾ cup besan / gram flour
- 2 tbsp rice flour
- ¼ tsp turmeric powder
- ½ tsp Kashmiri red chilli powder
- Pinch of hing / asafoetida
- ¾ tsp salt
- ½ cup water
- ¼ tsp baking soda
- Oil for frying
Instructions
Peel the skin of the raw plantain and slice it slightly thick, either lengthwise or into rounds.
Soak the slices in water to prevent browning.
In a bowl, combine besan, rice flour, turmeric, chilli powder, hing, and salt; mix well.
Gradually add water and whisk to form a smooth, lump-free batter.
Gently fold in the baking soda.
Pat dry the plantain slices to remove excess moisture.
Dip each slice into the batter, coating well on both sides.
Carefully drop the battered slices into hot oil and deep fry, stirring occasionally, until crisp and golden brown.
Remove and drain on a paper towel.
Serve hot with mint chutney and masala chai.
Notes
Tips:
Use rice flour or substitute with cornflour for extra crispiness., Almost ripe banana will add a touch of sweetness—choose according to your taste., Leftover batter can be used to coat other vegetables like potato or paneer., Always deep fry on medium heat for even cooking and best texture., Ensure plantain slices are dry before dipping in the batter to avoid splattering., If the batter is too thick, add a bit more water to reach the desired consistency., Use fresh oil for frying to avoid any off-flavors., For a spicy kick, add a pinch of black pepper or more chilli powder to the batter.