Aratikaya Bajji ~ Raw Plantain Fritters
Pulihora, Aratikaya bajji and Coconut chutney Bajjis, gold colored, savory, crowd pleasing treats that bring life to a special occasion. During my growing years, you could find me sitting on the beach wall (Vizag is blessed with a beautiful coastline) with family or friends relishing murri mixture and raw plantain bajjis stuffed with raw onions
Aratikaya Bajji ~ Raw Plantain Fritters
Ingredients
11Instructions
- 1
In a vessel, combine besan, rice flour, salt, red chilli pwd, ajwain, baking soda and enough water to make a slightly thick smooth batter.<br
- 2
Heat oil for deep frying in a heavy bottomed vessel and once oil is piping hot, reduce to medium flame. Dip each plantain slice in the batter till its well coated and place in hot oil. Place 6-8 bajjis based on the size of the vessel and fry till golden brown. Increase flame towards the end of the cooking process when the bajjis attain a golden shade, drain and place on absorbent paper.<br
- 3
Serve hot.
About This Recipe
Bajjis, gold colored, savory, crowd pleasing treats that bring life to a special occasion. During my growing years, you could find me sitting on the beach wall (Vizag is blessed with a beautiful coastline) with family or friends relishing murri mixture and raw plantain bajjis stuffed with raw onions and lemon juice. 🙂
For Ugadi, we prepared aratikaya bajjis which make a great side with pulihora. Here goes the recipe.
Aratikaya Bajji Recipe
Prep & Cooking: 30 mts
Cuisine: Andhra
.
2 peeled and sliced raw plantain
1 1/4 cups besan
1 tbsp rice flour
1/2 tsp red chilli pwd
1/4 tsp baking soda
1/2 tsp ajwain/waamu
salt to taste
oil for deep frying
1 In a vessel, combine besan, rice flour, salt, red chilli pwd, ajwain, baking soda and enough water to make a slightly thick smooth batter.
2 Heat oil for deep frying in a heavy bottomed vessel and once oil is piping hot, reduce to medium flame. Dip each plantain slice in the batter till its well coated and place in hot oil. Place 6-8 bajjis based on the size of the vessel and fry till golden brown. Increase flame towards the end of the cooking process when the bajjis attain a golden shade, drain and place on absorbent paper.
3 Serve hot.