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Plantain Bajji
Lunch • India
How to Make Plantain Bajji (Traditional & Healthy Version)
Plantain Bajji, also known as 'Vazhakkai Bajji' in Tamil Nadu and 'Aratikaya Bajji' in Andhra Pradesh, is a beloved South Indian snack. Made from raw plantains, this crispy fritter is enjoyed across households during monsoons and festive gatherings. Traditionally prepared during festivals like Navratri and Deepavali, Plantain Bajji is a staple at street food stalls and homes alike, symbolizing warmth and togetherness. The dish is renowned for its golden crust and tender plantain interior, delivering a delightful contrast of textures. Its mildly spiced besan (gram flour) batter, infused with ajwain (carom seeds) and haldi (turmeric), makes it not only flavorful but also easy on the palate. Plantain Bajji is often served with coconut chutney or tangy tomato sauce, making it a perfect accompaniment to afternoon tea or as a light lunch. Choosing a healthy version of Plantain Bajji means opting for shallow frying on a tawa instead of deep frying, using whole grain flours, and balancing spices for optimal nutrient intake. This dish is ideal for calorie-conscious food lovers seeking authentic Indian flavors without compromise.
Ingredients(for 3-4 medium bajjis per person)
- 1 large Raw plantain (vazhakkai) (Aratikaya in Telugu)
- 1 cup Besan (gram flour) (Chickpea flour)
- 2 tbsp Rice flour (chawal ka atta) (For extra crispiness)
- 1/2 tsp Ajwain (carom seeds) (For digestion and aroma)
- 1/4 tsp Haldi (turmeric powder) (Adds color and health benefits)
- 1/2 tsp Red chilli powder (Adjust to taste)
- 1/2 tsp Salt (Adjust as needed)
- as required Water (To make batter)
- 2-3 tbsp Oil (preferably groundnut or sunflower) (For shallow frying)
- a pinch Hing (asafoetida) (Optional, for flavor and digestion) - optional
Instructions
- 1
Wash and peel the raw plantain. Slice it into thin, uniform rounds or lengthwise strips for even cooking.
5 minutes
Soak slices in water to prevent browning.
- 2
In a mixing bowl, combine besan, rice flour, ajwain, haldi, red chilli powder, salt, and hing if using. Gradually add water to make a medium-thick, lump-free batter.
5 minutes
Batter should coat the plantain slices without dripping.
- 3
Heat a tawa or shallow pan on medium flame. Add oil and let it warm up.
3 minutes
Shallow frying uses less oil and keeps bajji lighter.
- 4
Dip each plantain slice into the batter, ensuring an even coating. Place gently onto the tawa.
2 minutes
Don’t overcrowd the tawa; fry in batches for crispiness.
Why This Dish is Healthy
This healthy Plantain Bajji recipe avoids deep frying, reducing unnecessary calories and fat. Using besan and rice flour boosts protein and fiber while keeping the dish gluten-free for those with sensitivities. Spices such as ajwain and turmeric not only enhance flavor but also contribute to digestive wellness and immunity. Plantains are naturally low in fat and high in potassium, making this dish a nutritious, filling option for lunch or as a light snack.
Plantain Bajji is rich in dietary fiber thanks to raw plantains, supporting digestive health and satiety. The use of besan, a protein-rich flour, adds essential amino acids and minerals like iron and magnesium. Ajwain aids digestion, while turmeric provides anti-inflammatory benefits. By shallow frying and using rice flour, the recipe reduces fat content and enhances crispiness without sacrificing nutrition. The dish offers a balanced profile of complex carbohydrates, plant protein, and minimal saturated fat, making it suitable for most diets.
Pro Tips
- 💡Tip 1: Slice plantains evenly for uniform cooking.
- 💡Tip 2: Use fresh besan for optimal taste and nutrition.
- 💡Tip 3: Shallow fry on a tawa for a healthier, lighter bajji.
Storage & Serving
Store leftover bajjis in an airtight container in the refrigerator for up to 1 day. Reheat on a tawa to restore crispiness. Avoid freezing as the batter loses texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 100.0 kcal |
