The secret ingredient to vazhakkai bajji is the banana or plantain, a popular ingredient in South East Asian and Asian cuisine. Like all bajjis, the vazhakkai bajji, is a type of festival food that is eaten during holidays. It is a type of fritter, which is closely related to the doughnut in the sense that it is made out of fried dough. Technically, it is more of a stuffed doughnut (a doughnut without the “O” if you will). And, a savory dish, that you will enjoy with a cup of tea or coffee.
Ingredients
vazhakkai (plantain): 1
besan: ½ cup
rice flour: ¼ cup
corn flour: 1 tsp
cooking soda: 3 pinches
asafoetida: 1/8 tsp
ajwain or jeera: 1 tsp
red chilli powder: 1 tsp
salt & water as needed
ghee: 1 tsp
hot oil: 1 tbsp
oil for deep frying
How To Make Vazhakkai Bajji
- Combine the gram flour, red chilli powder, asafoetida, sodium bi carb, salt, corn flour, hot oil, and ghee, rice flour, and jeera together in a bowl.
- Add water a little at a time.
- Mix well using a whisk to make a thick batter.
- Note: The batter should not be too thick and easily coat the vazhakkai.
- Peel off the skin of the plantain using a peeler or knife.
- Slice the plantain into thin or medium thick slices.
- Keep the plantain immersed in water until ready to use.
- Heat oil in kadai side by side.
- Remove the plantain from the water.
- Drain the water as much as possible.
- Dip and coat the vazhakkai with the batter.
- Drop the plantain carefully in the hot oil.
- Fry them both sides until golden brown.
- Adjust the heat occasionally to stop the oil from fuming.
- Continue pouring the hot oil over the bajji with a ladle as it is cooking, so it is puffed up.
- Drain using paper towels.
Trivia
There is no formal botanical distinction between plantains and bananas.