aratikaya bajji recipe – bajji is a deep fried fritter popular in South India and bhajiya is a word used towards the North India to mention the similar fritters. One of the popular bajji recipe is a stuffed mirchi bajji which i shared earlier called as chilli bajji.
Raw banana is called as aratikaya in telugu. aratikaya bajji are raw banana fritters that are quite popular in south India. It is a popular street food, a restaurant starter and is a common tea time snack in most homes.
raw banana bajji can be made for a get together, kid’s party or any special occasion to make your menu special.
aratikaya bajji recipe that iam sharing today is from my mom, they turn out to be flavorful, crispy and tasty. To get the best taste, I suggest you stick on to the measurements mentioned below.
I use coarse besan that is used to make besan ladoo as they add an extra crunch and taste to the raw banana fritters.
We like to stuff the raw banana bajji with onions, green chilies and coriander leaves, with a dash of lemon juice sprinkled over them.
Making the bajji batter to the right consistency is very important to get great tasting and crispy fritters.
Related recipe : medu vada recipe
step by step photos on how to make aratikaya bajji recipe (raw banana bajji)
Note that all ingredients should be at room temperature, in case you have the habit of storing your flours in the refrigerator.
1. Add onion, green chili and ginger garlic (or ginger garlic paste) to a blender and pulse a couple of times
2. Add very little water to make a paste. Use little otherwise it can mess up your kitchen with spills. Set this aside
3. Add flours, red chili powder, turmeric, ajwain, salt and soda to a mixing bowl.
4. Heat oil in a deep pan for frying
5. Peel and slice raw banana. Add them to water.
6. Pour the paste from step 1 to the mixing bowl and mix well. Add enough water to make the batter of a not too thick or too thin consistency. If you make the batter too thick, it will not coat or hold on to the banana. If you make it too runny, the batter begins to drip off the banana. Refer the pic. Adjust salt if needed
7. Remove the sliced banana and add them to a colander. Ensure there is no water in them.
8. When the oil is hot, put on the flame to medium heat.
9. Dip each slice in batter and swipe off the excess batter and drop in the oil.
10. Fry till golden, drain them on a kitchen tissue and serve hot or warm
Mix chopped onions, green chili, coriander, little salt and lemon juice. Make a slit on the aratikaya bajji and stuff them just before serving else they will turn out soggy.
find complete aratikaya bajji recipe, raw banana bajji recipe below
- 1 plantain (raw banana, aratikaya)
- 1 medium sized onion
- 2 hot green chilies
- 1 tbsp. ginger garlic paste (or equal amounts of ginger and garlic)
- ⅛ tsp. Red chili powder
- Generous pinch of turmeric
- Salt as needed
- ⅛ tsp. ajwain (vamu, carom seeds)
- Pinch of baking soda
- 1 cup besan (senaga pindi, gram flour)
- ¼ cup of rice flour
- Water at room temperature as needed
- Oil for deep frying
- Make a paste of onion, green chili and ginger garlic paste with very little water. Use little else it can mess up with spills around. keep this aside
- Add flours, turmeric, ajwain, salt, red chili powder and soda to a large mixing bowl.
- Heat a deep pan with enough oil for frying
- Peel raw banana and slice. Add them to water.
- Add the paste made at step 1 to the mixing bowl and mix well along with extra enough water to make the batter of a thick but pouring consistency. I suggest you refer the pic. Add salt if needed
- Drain the sliced banana and add them to a colander. There must be no water left dripping.
- When the oil gets hot, put on the flame to medium heat
- Dip sliced banana one at a time in batter and swipe off the excess batter and drop in the hot oil.
- Deep fry till golden, drain them on a kitchen tissue and serve hot or warm
- Mix chopped onions, green chili, coriander leaves, salt and lemon juice. slit the fritters in the center and stuff them with the onion mix and serve immediately.