Ingredients:  

• 2 raw bananas | raw plantain   

• 1 ½ cup gram flour | besan   

• 4 tablespoons rice flour   

• ½ teaspoon turmeric   

• 1 teaspoon Kashmiri red chilli powder   

• ¼ teaspoon asafoetida (hing)   

• 1 ½ teaspoon salt (to taste)   

• ½ teaspoon carom seeds (ajwain)    

• ½ teaspoon baking soda   

• 1 teaspoon grated ginger   

• 2-3 tablespoons fresh coriander, finely chopped   

• 1-2 green chillies, finely chopped   

• 1 tablespoon curry leaves, finely chopped   

• 1 cup water (as needed for batter)   

• Oil (for deep frying)

Method:    

1. Peel the raw bananas and slice them into thin, round or slightly diagonal pieces.

2. Soak the slices in water to prevent discoloration.   

3. In a mixing bowl, add gram flour, rice flour, turmeric, red chilli powder, asafoetida, salt, ajwain, and baking soda.   

4. Mix well and then add grated ginger, chopped coriander, green chillies, and curry leaves.   

5. Gradually add water and whisk to make a smooth, lump-free batter. 

6. The consistency should be thick enough to coat the banana slices.   

7. Heat oil in a deep pan or kadai over medium heat.  

8. Dip each banana slice into the batter, ensuring it is evenly coated.   

9. Carefully drop the coated slices into the hot oil and fry until golden brown and crispy.   

10. Fry in batches without overcrowding the pan.   

11. Remove the bajjis and place them on a paper towel to absorb excess oil.   

12. Serve hot with coconut chutney or tomato ketchup.