This Raw Banana Bajji Recipe is a typical South Indian snack prepared with besan flour, topped with spice powders and deep fried in oil. It can be seen all over, from street side tea shops / kadai, restaurants and even in 5 star hotels. It is such a versatile recipe as it can be prepared with available veggies in hand and each veggies gives an amazing different taste. This vazhakkai bajji recipe can be replaced with onion, potato, brinjal, ridge gourd, bread, papad and even egg also.
Find my other similar recipes like potato bajji, aloo bonda, onion samosa and other snacks that would be interesting for you.
Checkout youtube video below with step wise instructions
Vazhakkai Bajji Recipe
Bajji Recipe | Raw Banana Bajji | Vazhakkai Bajji Recipe
Recipe Cuisine: South Indian | Recipe Category: Snack
Preparation + Cooking Time : 25 Mins | Serves : 4
- Raw Banana / Vazhakkai – 1 Medium Sized
- Bengal Gram Flour / Besan Flour – 1/2 Cup
- Rice Flour – 1/4 cup
- Turmeric Powder – 1/8 tsp
- Red Chilli Powder – 1/2 tbsp
- Jeera / Omam – 1 tsp (crushed)
- Hing – 1/8 tsp
- Food Colour – 1 pinch (optional)
- Ginger Garlic Paste – 1/2 tsp
- Cooking Soda – 2 Pinch
- Salt – As Required
- Water – As Required
- Oil – For Deep Frying
1. Measure and keep all the ingredients ready. Peel the skin of raw banana, rinse well and slice it with a knife or slicer. But don’t slice too thick, as it wont get cooked inside. 
2. Take a wide bowl, add besan flour, rice flour, turmeric powder, chilli powder, jeera, hing, food colour, ginger garlic paste, cooking soda and required salt. First add very little water and start to mix.
3. Add water little by little and mix well without any lumps.The batter should not be too thick nor watery, just like dosa batter. Heat oil in a heavy bottomed kadai / pan, the oil temperature should not be fuming or very low. To check the oil temperature, just drop a pinch of batter in the oil, if it raises immediately it is perfect. Dip and coat the raw banana slices in the batter on both sides evenly.
4. Just wipe the raw banana slices gently on the edge of the bowl to remove the excess batter. Drop it in the oil carefully, once it fluffs up turn to other side and fry till golden brown. Drain it in kitchen towel and repeat the same with the remaining batter. 
Serve this raw banana bajji with coconut chutney or coriander chutney.
Vazhakkai Bajji Recipe
1. Don’t slice the raw banana thick, as it wont get cooked inside and stays crunchy.
2. Addition of ginger garlic paste is optional but helps to relieve from gastric troubles created by raw banana.
3. Cooking soda gives softness and puffiness to the vazhakkai bajji recipe.
4. Also don’t add cooking soda more than mentioned, else bajji absorbs more oil.
5. If bajji absorbs oil, add 1 ladle of hot oil and it also gives crispiness to the bajji recipe.
6. If the batter is thick, it takes lot of time to cook and the bajji turn hard.
7. If the batter is watery, the bajji turn flat and sucks more oil.
8. Addition of jeera / omam helps in digestion and lends great flavour.
9. Always cook in medium flame to ensure even cooking.
10. Addition of food colour is optional but it gives vibrant colour to the raw banana bajji.
11. For more taste, little dosa batter can be added.
Raw Banana Bajji Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog.
Looks awesome …Nice snack
Your banana bajji looks so nice and crispy. The perfect treat for the rainy season.