Aratikaya Bajji | Raw Banana Bajji | Raw Banana Bajji Recipe

aratikayi bajji or raw banana bajji

Aratikaya bajji, raw banana bajji, plantain bajji or balekayi bajji are the different names for the same, crispy and delicious snack made from raw banana. If you want to make a snack on a Sunday or holiday, or for guests, aratikaya bajji is a superb choice.

Let the light shine on the raw banana bajji recipe, because it has common ingredients and the steps are few and simple. With the plantain bajji thus you hit two fruits with one stone: this snack is easy to make and it is delicious.

The main item of the raw banana bajji recipe is, of course, the raw banana, aratikaya or balekayi. You can easily spot the raw banana in the store, because of its green color and its size. It is much bigger in width than the traditional bananas.

Use only raw, firm, and not ripe, aratikayas or bananas to make this bajji.

Another key ingredient of the aratikaya bajji recipe is besan or the chickpea flour. This ingredient, aratikaya and hing stand first to give this snack a lip-smacking taste.

Do not use cooking soda, as this recipe has done, for health reasons, to make this snack. Although this item makes the snack softer, crispier and tastier, it may cause digestive issues.

Can you eat aratikaya or raw banana bajji as is? Yes. However, the two of the items as side dishes that can lift the taste of this bajji to even greater heights are coconut chutney and tomato ketchup.

Curry leaves chutney and green chutney are some of the other choices as side dish for this bajji.

You should eat or serve aratikaya or raw banana bajji hot. The reason is as it cools, it losses its crispiness and taste. Do not forget to sip a cup of hot filter coffee or your favorite tea, as you relish this bajji.

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Quantity: 7-9 aratikaya bhajjis


1. Aratikaya / raw banana / plantain / balekayi 1
2. Besan / gram flour / senaga pindi / kadalai mavu / kadale hittu 1/2 cup
3. Rice flour / biyappindi / arisi maavu / akki hittu 1/8 cup
4. Red chili powder 1/2 teaspoon or to taste
5. Turmeric few pinches
6. Hing few pinches, soaked in water
7. Ajwain 1/4 teaspoon
8. Oil 1-2 teaspoons for batter; oil for deep frying
9. Salt to taste
10. Water

How to make Aratikaya Bajji?

Aratikaya Bajji / Raw Banana Bajji Video

1. Cut and remove the ends of aratikaya / raw banana.
2. Peel the skin.

Cut into thin, length-wise slices.

Cut the aratikaya into thin, horizontal slices to make more and small-size bajjis.

Drop the slices into water to prevent their change of color.
3. Mix all the dry ingredients in a utensil, except ajwain.

Add ajwain to the mixture.

Rub ajwain between your thumb and other fingers, so the ajwain releases the aroma.
4. Add hing-water

Add water little-by-little while mixing to prepare the batter with a slightly thick-consistency.

Make thick batter to make bajjis with a thick outer layer.
5. Heat 1-2 teaspoon of oil till it becomes hot.

Add to the batter. Mix.

The bajji batter is ready.
6. Heat the oil.
7. Turn the flame to medium.

Wipe an aratikaya slice with a dry cloth and flip it in the batter.

Drop the slice gently into the hot oil.
8. Fry till both sides turn to light golden brown.

Turn the flame to low.

Fry till both sides turn to golden brown.
9. Aratikaya bajji, raw banana bajji, plantain bajji or balekayi bajji is ready.

aratikaya bajji final

TIPS Aratikaya Bajji
1. Cut the aratikaya into thin or thick slices, depending on how you want the bajji to be.
2. Add 1/4-teaspoon jeera powder in Step 3 to give the bajji a special flavor.
3. Add ginger-garlic paste in Step 4 to make the raw banana bajji spicy.
4. Add a few pinches of cooking soda instead of hot oil. Be aware, however, this soda is said to be not good for the health and also it makes the bajjis consume more oil.