Raw banana is called as aratikaya in telugu. Hence the name “aratikaya bajji”. Most andhra restaurants would have these on their menu as a starter or a snack. This recipe uses unripe banana or plantain which is also widely used in andhra and tamil cuisines for making raw banana fry & raw banana curry. Aratikaya bajji recipe shared here is the way my mom would make for us. They turn out to be flavorful, crispy and tasty. To get the best taste, I suggest you stick on to the measurements mentioned below. She would always stuff these with fine chopped onions, green chilies and coriander leaves. Splashed with a dash of lemon juice to cut down the heat. These banana bajji are great to have with churumuri or jhal muri. More recipes vada recipeMasala vadaPunugulugoli baje

Preparation

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.

Tips

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