It is a popular teatime snack. Easy to make in a jiffy. Tasty crunchy perfect in cold evenings. Its a common snack available in tea shops in South India. I love bajjis to be thin and crispy. However if you want the bajjis with more outer covering (batter), make the batter more thick.

Plantain thinly sliced -1 (Monthan or Peyan variety)
Gram flour- 5 tablespoons
Rice flour- 2 ½ tablespoons
Chilli powder- ½ teaspoon
Asafetida- ¼ teaspoon
Salt- to taste
Baking soda/ Appam soda/ Eno- ¼ teaspoon

  • Slice the bananas into thin slices using the slicer blade.
  • In a broad bowl mix all dry ingredients gram flour, rice flour, chilli powder, asafetida, salt and baking soda.

  • Then add water little by little and mix and make a thick but a little runny slurry. Check the salt in the batter.
  • Dip the banana slice into the gram flour slurry dip well and allow to coat by turning both sides 4-5 times.
  • Heat the oil to smoking hot and fry the bajji in medium flame.
  • Note: Serve with coconut chutney.
  • Makes about 10-12 Bajji