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
Step-by-step instructions
Step 1 · Wash and peel the raw plantain
Wash and peel the raw plantain. Slice it into thin, uniform rounds or lengthwise strips for even cooking.
Step 2 · In a mixing bowl
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.
Step 3 · Heat a tawa or shallow pan on medium flame
Heat a tawa or shallow pan on medium flame. Add oil and let it warm up.
Step 4 · Dip each plantain slice into the batter
Dip each plantain slice into the batter, ensuring an even coating. Place gently onto the tawa.
Step 5 · Cook each side until golden brown and crisp
Cook each side until golden brown and crisp, flipping as needed. Each batch takes about 5-6 minutes to cook.
Step 6 · Once done
Once done, remove bajjis and place on absorbent paper to drain excess oil.
Step 7 · Garnish with freshly chopped coriander or serve with coconut chutne...
Garnish with freshly chopped coriander or serve with coconut chutney or mint chutney.
Why this recipe 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.
A note on tradition
Plantain Bajji is a cherished snack in South Indian households, especially Tamil Nadu and Andhra Pradesh. It is often prepared for festivals like Navratri, Deepavali, and family gatherings. Bajji stalls are common sights near beaches and in markets, where it’s served piping hot. Its regional variations include different spices and serving styles, making it a versatile dish with deep cultural roots. Bajji is traditionally eaten as a tiffin or light lunch, bringing families together during monsoon and festive seasons.