Bajji is a deep fried Indian snack. It is generally prepared by dipping a slice of vegetable in besan / All purpose flour and deep fried in a wok. Mostly they are savory snacks except for a few.
Almost a month ago I prepared this sweet bajji for an evening snack. I used plantain fruit (Etham pazham / Nenthram palam in Tamil) , a wild variety of banana. I have tasted this kind of bajji in Trivandrum, but in a long shape (Pazham pori). But I didn't want to use a lot of oil. So I sliced the fruit horizontally and dipped in AP flour , then deep fried it in enough oil.But if we want a bajji like that of the Kerala one, then slice the plantain longitudinally into 1/4 inch pieces.
Got this recipe from Malabar spices. Thanks to the author, the result was exactly like what I used to get from Kerala.
Today I got a much useful thought from Katherine about time and good friends. Thanks dear. Just wanted to share this and hope you all like it.
Ripe plantain (Nenthram pazham)- 1
All purpose flour / Maida - 1/2 cup
Rice flour - 1 tsp (optional)
Sugar - 1 tsp
Baking soda - a pinch
Salt - a pinch
Water - 3 tbsp (just enough to make a thick batter)
oil to deep fry - 200 ml (1 cup)
Peel and slice the banana into long slices / round slices of 1/4 inch thickness.
Mix all other items except oil to make a batter like thick idly batter.
Heat oil in a frying pan. Reduce to medium flame, so that there is no smoke.
Dip the banana slices one by one and carefully fry both sides till we get a beautiful golden brown color.
Don't overload the oil . fry 4 to 5 round bajjis in a course.
Gently strain the fried bajjis using a slotted spatula and remove excess oil by placing them on paper towels.
Vazhai pazha bajji is ready!
Serve as snack along with tea.