Plantain Bajji Recipe – Crispy Onion & Ajwain Snack

Last Updated on 2 months by Neha Deshmukh

Plantain Bajji Recipe – Crispy Onion & Ajwain Snack

Introduction

Oh, bajjis! Is there anything quite as comforting as a plate of hot, crispy bajjis, especially on a rainy day? I remember my grandmother making these for us whenever the monsoon clouds rolled in – the aroma alone was enough to lift our spirits. This plantain bajji recipe is a family favorite, and I’m so excited to share it with you. It’s a little bit of effort, but trust me, the satisfying crunch and flavorful bite are so worth it. Get ready for a delicious, crispy treat!

Why You’ll Love This Recipe

This plantain bajji recipe isn’t just about a tasty snack; it’s about a feeling. It’s about warmth, comfort, and a little bit of spice. Here’s why you’ll adore it:

• Crispy Perfection: The combination of besan and rice flour creates an incredibly crispy coating.
• Flavorful Bite: The ajwain (carom seeds) add a unique, slightly peppery flavor that complements the sweetness of the plantain beautifully.
• Easy to Customize: Adjust the spice level to your liking – make it mild or fiery hot!
• Perfect for Any Time: While traditionally a monsoon snack, these are great any time you’re craving something savory and crunchy.

Ingredients

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

• 1 plantain
• 1 medium onion
• 1 to 2 green chilies
• 1 tablespoon ginger garlic paste
• ?? teaspoon red chili powder (adjust to taste)
• 1 pinch turmeric
• ?? to ?? teaspoon salt (to taste)
• ?? to ?? teaspoon ajwain (carom seeds)
• 1 pinch baking soda
• 1 cup besan (gram flour) – about 120g
• ?? cup rice flour – about 60g
• Water, as needed
• Oil, for deep frying

Ingredient Notes

Let’s talk ingredients! A few tips to make sure your bajjis turn out perfect:

• Plantain: You want slightly unripe, firm plantains. They should still have a little green in them. Overripe plantains will become too soft when fried.
• Besan (Gram Flour): This is the star of the batter, giving it that lovely golden color and crispy texture.
• Rice Flour: Adding rice flour helps create an extra-crispy coating. Don’t skip it!
• Ajwain (Carom Seeds): These little seeds pack a punch of flavor! They aid digestion too, which is a bonus when enjoying a fried treat. If you can’t find them, see the FAQs for substitution ideas.
• Spice Levels: Spice is a very personal thing in Indian cooking! Feel free to adjust the amount of red chili powder and green chilies to suit your preference. Some families in Maharashtra love a really spicy bajji, while others prefer a milder flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, blend the onion, green chilies, and ginger-garlic paste into a coarse paste. You don’t want it completely smooth – a little texture is good. Use minimal water to help it bind.
2. In a large bowl, mix together the besan, rice flour, turmeric, ajwain, salt, red chili powder, and baking soda.
3. Heat oil in a deep pan or kadhai on medium flame. You’ll need enough oil for deep frying.
4. Peel the plantain and slice it thinly – about ¼ inch thick. Soak the slices in water for a few minutes. This helps them stay crisp.
5. Now, add the onion paste to the flour mixture. Gradually add water, mixing well, to form a thick, pourable batter. It shouldn’t be too runny.
6. Drain the plantain slices and pat them dry with a clean kitchen towel. To test if the oil is hot enough, drop a tiny bit of batter into the oil. It should sizzle and rise to the surface immediately.
7. Dip each plantain slice into the batter, ensuring it’s fully coated. Carefully drop the battered plantain into the hot oil.
8. Fry the bajjis in batches, turning occasionally, until they are golden brown and crispy.
9. Remove the fried bajjis and drain them on a cooling rack or paper towels to remove excess oil.

Expert Tips

• Don’t overcrowd the pan. Frying in batches ensures the oil temperature doesn’t drop, resulting in crispier bajjis.
• Maintain a consistent oil temperature. Too low, and the bajjis will be soggy. Too high, and they’ll burn.
• Patting the plantain slices dry is crucial for a crispy coating.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just ensure the oil you use is plant-based.
• Gluten-Free Adaptation: Substitute the besan with a gluten-free chickpea flour blend.
• Spice Level Adjustments: Add more or fewer green chilies and red chili powder to control the heat. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Monsoon/Rainy Day Snack Adaptation: My family always makes a big batch of these during the monsoon. We love to serve them with a steaming cup of chai!

Serving Suggestions

Plantain bajjis are best served hot and fresh! Here are a few ideas:

• With Chutney: A spicy green chutney, mint chutney, or tamarind chutney are classic pairings.
• With Ketchup: For the kids (or the young at heart!), ketchup is always a hit.
• With a Cup of Chai: The perfect combination for a cozy evening.

Storage Instructions

Bajjis are best enjoyed immediately. However, if you have leftovers:

• Let them cool completely.
• Store them in an airtight container at room temperature for up to a day.
• Reheat in a preheated oven or air fryer to restore some of the crispness. (They won’t be quite as crispy as fresh, but still delicious!)

FAQs

Let’s answer some common questions:

1. What is the best type of plantain to use for bajji? Slightly unripe, firm plantains are best. They should have a little green in them.
2. Can I make the batter ahead of time? If so, how should I store it? You can make the batter up to a few hours in advance. Store it in an airtight container in the refrigerator. You may need to add a little water to thin it out before frying.
3. What is ajwain and can I substitute it with something else? Ajwain (carom seeds) has a unique, slightly peppery flavor. If you can’t find it, you can substitute with a pinch of dried oregano or a dash of black pepper, but it won’t be quite the same.
4. How do I get the bajjis extra crispy? Use rice flour in the batter, ensure the oil is hot enough, and don’t overcrowd the pan.
5. What chutneys pair best with plantain bajji? Spicy green chutney, mint chutney, and tamarind chutney are all excellent choices.
6. Can I air fry these instead of deep frying? Yes, you can! Lightly spray the battered plantain slices with oil and air fry at 375°F (190°C) for about 10-12 minutes, flipping halfway through. They won’t be quite as crispy as deep-fried, but still delicious and a healthier option.