Last Updated on 2 months by Neha Deshmukh

Plantain Bajji Recipe – Crispy Besan & Ajwain Fritters

Introduction

Oh, bajjis! Is there anything quite as satisfying as a crispy, golden-brown bajji, especially on a rainy day? This plantain bajji recipe is a firm favourite in my family – it’s the kind of snack that just disappears as soon as it’s made. I first made these when I was trying to recreate my grandmother’s version, and after a few attempts, I think I’ve finally cracked the code for that perfect, light, and crispy texture. Get ready to enjoy these incredibly flavourful fritters!

Why You’ll Love This Recipe

These plantain bajjis are more than just a tasty snack. They’re quick to make, using simple ingredients you likely already have in your pantry. The combination of the sweet plantain, the savoury besan batter, and the aromatic ajwain is just divine. Plus, they’re perfect for a quick evening tea-time treat, a festive snack, or even as a side with a comforting South Indian meal like pulihora.

Ingredients

Here’s what you’ll need to make these delightful plantain bajjis:

• 2 peeled and sliced raw plantain
• 1.25 cup besan (gram flour) – about 150g
• 1 tbsp rice flour – about 8g
• 0.5 tsp red chili powder – about 2.5g
• 0.25 tsp baking soda – about 1.25g
• 0.5 tsp ajwain (carom seeds) – about 2.5g
• Salt to taste
• Oil for deep frying – about 500ml

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Besan (Gram Flour) – Choosing the Right Type

Using good quality besan is key. Look for a bright yellow colour, which indicates freshness. I prefer a finely ground besan for a smoother batter.

Rice Flour – For Extra Crispiness

Don’t skip the rice flour! It adds an incredible crispiness to the bajjis that you just won’t get with besan alone.

Ajwain (Carom Seeds) – The Digestive Powerhouse

Ajwain isn’t just about flavour; it also aids digestion, which is a bonus when enjoying these fried treats! If you can’t find ajwain, you can try a tiny pinch of fennel seeds, but it won’t be quite the same.

Plantain – Variety & Ripeness

Raw plantains are essential for this recipe. They should be firm and green. Avoid plantains that are starting to turn yellow or have brown spots, as they’ll be too sweet and soft.

Oil for Frying – Best Options for Flavor & Smoke Point

I usually use groundnut oil (peanut oil) for deep frying because of its high smoke point and neutral flavour. Sunflower oil or vegetable oil are also good options.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a mixing bowl, combine the besan, rice flour, red chili powder, ajwain, baking soda, and salt.
2. Gradually add water while whisking, creating a thick, smooth batter. It shouldn’t be too runny – think coating consistency.
3. Heat oil in a deep pan over medium-high heat. To test if the oil is ready, drop a tiny bit of batter into it; it should sizzle and rise to the surface immediately.
4. Dip each plantain slice into the batter, ensuring it’s fully coated.
5. Carefully drop 6-8 coated slices into the hot oil. Don’t overcrowd the pan!
6. Fry until golden brown, turning occasionally for even cooking. This usually takes about 3-4 minutes.
7. Use a slotted spoon to transfer the fried bajjis to a paper towel-lined plate to drain excess oil.
8. Serve immediately!

Expert Tips

Want to take your plantain bajjis to the next level? Here are a few of my go-to tips:

Achieving the Perfect Batter Consistency

The batter is the heart of a good bajji. It should be thick enough to coat the plantain slices without being too heavy. If it’s too thick, add a little more water, a teaspoon at a time.

Frying Temperature – Getting it Just Right

Maintaining the right oil temperature is crucial. If the oil isn’t hot enough, the bajjis will absorb too much oil and become soggy. If it’s too hot, they’ll burn on the outside before cooking through.

Preventing Bajjis from Absorbing Too Much Oil

Make sure the oil is at the correct temperature, and don’t overcrowd the pan. Frying in batches helps maintain the oil temperature.

Variations

Want to switch things up? Here are a few fun variations:

Vegan Plantain Bajji

This recipe is naturally vegan! Just ensure the oil you use is plant-based.

Gluten-Free Plantain Bajji

This recipe is already gluten-free, as besan and rice flour are gluten-free flours.

Spice Level Adjustment – Mild to Spicy

Adjust the amount of red chili powder to your liking. For a milder bajji, use just a pinch. For a spicier kick, add a little more!

Festival Adaptations – Special Occasion Bajjis

During festivals, my family loves to add a pinch of turmeric powder to the batter for a beautiful golden colour and extra flavour.

Serving Suggestions

These bajjis are best enjoyed hot and fresh! They’re fantastic with:

• Coconut chutney – a classic pairing!
• Tomato ketchup – a childhood favourite.
• Pulihora (tamarind rice) – a perfect savoury-sweet combination.
• A cup of hot chai – the ultimate comfort food.

Storage Instructions

Honestly, these are best eaten immediately. However, if you have leftovers, you can store them in an airtight container at room temperature for a few hours. Reheat them in a preheated oven or air fryer to restore some of the crispiness. They won’t be quite as good as fresh, though!

FAQs

Got questions? I’ve got answers!

What is the best type of plantain to use for bajji?

Raw, green plantains are the best. They should be firm and not have any yellowing.

Can I make the batter ahead of time?

You can prepare the dry ingredients ahead of time and store them in an airtight container. Add the water just before frying for the best results.

How can I make the bajjis extra crispy?

The rice flour is key! Also, make sure the oil is hot enough and don’t overcrowd the pan.

What is ajwain and can I substitute it?

Ajwain (carom seeds) has a unique flavour that’s hard to replicate. If you absolutely can’t find it, a tiny pinch of fennel seeds can be used, but it won’t be the same.

How do I prevent the bajjis from sticking together while frying?

Don’t overcrowd the pan, and make sure the oil is hot enough. Gently separate the bajjis as they fry.