Plantain Fry Recipe – Crispy Vazhakkai with Besan & Spices

Last Updated on 2 months by Neha Deshmukh

Plantain Fry Recipe – Crispy Vazhakkai with Besan & Spices

Introduction

Oh, vazhakkai fry! This one holds a special place in my heart. It’s the kind of snack my amma (mom) would whip up on rainy afternoons, and the aroma would instantly fill the house with warmth. Crispy on the outside, soft on the inside, and bursting with flavour – it’s pure comfort food. Today, I’m sharing my version of this classic South Indian snack, guaranteed to become a favourite in your kitchen too!

Why You’ll Love This Recipe

This plantain fry (vazhakkai bajji as it’s sometimes called) is seriously addictive. It’s quick to make, uses simple ingredients, and delivers a satisfying crunch with every bite. Plus, it’s a fantastic way to enjoy plantains – a wonderfully versatile fruit that’s often overlooked. It’s perfect as an evening snack with a cup of chai, or as a side dish with your meals.

Ingredients

Here’s what you’ll need to make this crispy vazhakkai fry:

• 1 whole Vazhakkai (raw banana/plantain)
• ¾ cup Besan (gram flour)
• ¼ cup Rice flour
• 1 teaspoon Corn flour
• 3 pinch Cooking soda (sodium bicarbonate)
• ½ teaspoon Asafoetida (hing)
• 1 teaspoon Ajwain (carom seeds) or cumin seeds
• 1 teaspoon Red chilli powder
• As needed Salt
• As needed Water
• 1 teaspoon Ghee
• 1 tablespoon Hot oil
• As needed Oil for deep frying

Ingredient Notes

Let’s talk ingredients! A few things make this recipe shine.

• Besan: This is the star! Besan gives the fry its lovely golden colour and a slightly nutty flavour.
• Rice Flour: Adding rice flour creates that extra crispiness we all crave. Don’t skip it!
• Ajwain/Cumin: I love using ajwain for its distinct flavour and digestive properties. Cumin seeds are a great substitute if you prefer a milder taste.
• Plantain Variety: The type of plantain matters. Slightly unripe, firm plantains work best. The green plantains will give you a firmer, crispier fry. Avoid overly ripe ones, as they’ll become mushy.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, combine the besan, rice flour, corn flour, red chilli powder, baking soda, asafoetida, ajwain/cumin, and salt in a bowl. Give it a good mix.
2. Now, add the ghee and hot oil to the dry ingredients. This is a little trick my amma taught me – the hot oil helps create a lighter, crispier batter. Gradually mix in water to form a thick, lump-free batter. It should coat the back of a spoon nicely.
3. Peel the plantain and slice it into about ¼-inch thick rounds. I find this thickness gives the perfect balance of soft interior and crispy exterior. Soak the slices in water to prevent them from turning brown while you work.
4. Heat oil in a kadai (wok) or deep frying pan over medium flame. Make sure the oil is hot enough – a small drop of batter should sizzle immediately.
5. Pat the plantain slices completely dry with paper towels. This is crucial for preventing splattering and ensuring crispiness.
6. Dip each slice into the batter, making sure it’s fully coated. Gently drop it into the hot oil. Don’t overcrowd the pan!
7. Fry until golden brown, flipping occasionally. Baste the plantain with hot oil from the pan a couple of times – this helps them puff up beautifully.
8. Drain the fried plantain on paper towels to remove excess oil. Serve immediately with your favourite chutney!

Expert Tips

• Hot Oil is Key: Seriously, don’t skimp on heating the oil properly. It makes all the difference.
• Don’t Overcrowd: Frying in batches ensures the oil temperature doesn’t drop, resulting in crispier fries.
• Pat Dry: I can’t stress this enough! Dry plantain slices = less splattering and maximum crispiness.

Variations

• Spicier Fry: Add a pinch of cayenne pepper or a finely chopped green chilli to the batter for an extra kick. My brother loves this!
• Curry Leaf Infusion: Throw in a handful of fresh curry leaves into the batter for a fragrant twist.
• Different Flours: Experiment with other flours like sorghum flour or millet flour for a different texture and flavour.

Vegan Adaptation

To make this recipe vegan, simply substitute the ghee with a vegan butter alternative or an extra tablespoon of oil.

Gluten-Free Adaptation

If you’re gluten-free, ensure your asafoetida (hing) is gluten-free (some brands add wheat flour as a stabilizer). You can also use a gluten-free besan blend if you’re concerned about cross-contamination.

Spice Level Adjustment

Adjust the amount of red chilli powder to your liking. If you prefer a milder flavour, start with ½ teaspoon and taste as you go.

Festival Adaptations

Vazhakkai fry is a popular snack during festivals like Onam and Ganesh Chaturthi in India. It’s often served as part of the sadhya (feast) or offered as prasad.

Serving Suggestions

This vazhakkai fry is delicious on its own, but it’s even better with:

• Coconut chutney
• Tomato ketchup
• Green coriander chutney
• A cup of hot chai

Storage Instructions

Honestly, this is best enjoyed fresh! However, if you have leftovers, store them in an airtight container at room temperature for up to a day. They will lose some of their crispiness, but you can reheat them in a preheated oven or air fryer to restore some of the crunch.

FAQs

What is the best type of plantain to use for this fry?

Slightly unripe, firm plantains are ideal. Green plantains will give you a crispier result.

How can I prevent the plantain slices from turning brown while preparing them?

Soaking the slices in water helps prevent discoloration.

Can I make the batter ahead of time? If so, how should I store it?

You can make the batter up to a couple of hours in advance. Store it in an airtight container in the refrigerator. You might need to add a splash of water to thin it out before using.

What is asafoetida (hing) and where can I find it?

Asafoetida, or hing, is a pungent spice used in Indian cooking. It adds a unique umami flavour. You can find it in Indian grocery stores or online.

How do I achieve extra crispy vazhakkai fry?

Make sure the oil is hot enough, pat the plantain slices completely dry, and don’t overcrowd the pan. Adding rice flour to the batter also helps!