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Kela Ka Kamaal: Crispy Banana Bajji – Your New Favourite Chai-Time Treat!

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Chef Curry Do’pyaza

Kela Ka Kamaal: Crispy Banana Bajji – Your New Favourite Chai-Time Treat!

Namaste Dosto! And Vanakkam to all my South Indian friends! Chef Curry Do’pyaza here, ready to spice up your life with another delicious recipe. Today, we are diving into the world of Kela Ka Kamaal – the wonderful Banana Bajji!

This isn’t just any snack; it’s a warm hug on a rainy day, a burst of flavour during festive celebrations, and a guaranteed crowd-pleaser at any gathering. In South India, especially during monsoon season and festivals like Ganesh Chaturthi and Diwali, Banana Bajji is a star. Imagine the pitter-patter of rain, the aroma of spices filling the air, and the satisfying crunch of a perfectly fried bajji – wah! It’s truly a treat for the senses.

A Little Dip into History

While the exact origins are a bit hazy, the concept of “bajji” itself is deeply rooted in Indian culinary traditions. It’s believed that the idea of coating vegetables in a spiced batter and deep-frying them evolved over centuries, with regional variations emerging based on locally available ingredients. Banana Bajji is a delightful South Indian twist on this classic snack.

Get Ready to Fry!

  • Preparation Time: 15 minutes
  • Cooking Time: 20 minutes

What You’ll Need (Ingredients):

  • 2 Raw Bananas ( Kaccha Kela) – not too ripe, firm to the touch
  • 1 cup Gram Flour (Besan)
  • 1/4 cup Rice Flour (Chawal ka Atta) – for extra crispiness!
  • 1 tsp Red Chilli Powder (Lal Mirch Powder) – adjust to your spice level
  • 1/2 tsp Turmeric Powder (Haldi) – for that lovely golden colour
  • 1/4 tsp Asafoetida (Hing) – a pinch for digestion and flavour
  • 1/2 tsp Ginger-Garlic Paste (Adrak-Lehsan ka Paste) – optional, but adds a nice zing
  • Salt (Namak) to taste
  • Water – as needed to make the batter
  • Vegetable Oil (Tel) – for deep frying

Let’s Get Cooking! (Step-by-Step Instructions):

  1. Prep the Bananas: Gently peel the raw bananas. Using a sharp knife or mandoline slicer, slice them into thin, even rounds or diagonal pieces.
  2. Make the Magic Batter: In a mixing bowl, whisk together the gram flour, rice flour, red chilli powder, turmeric powder, asafoetida, ginger-garlic paste (if using), and salt.
  3. Add Water Slowly: Gradually add water, mixing continuously, until you get a smooth, medium-thick batter. The batter should be thick enough to coat the banana slices evenly. It should resemble pancake batter.
  4. Heat the Oil: Heat vegetable oil in a deep frying pan or kadai over medium heat. The oil should be hot enough that a small drop of batter sizzles and rises to the surface.
  5. Dip and Fry: Dip each banana slice into the batter, ensuring it’s fully coated. Carefully drop the coated banana slices into the hot oil, one at a time, without overcrowding the pan.
  6. Fry to Golden Perfection: Fry the banana bajji until they are golden brown and crispy on all sides. This should take about 2-3 minutes per batch.
  7. Drain and Serve: Remove the fried bajji from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
  8. Serve Hot! Serve the hot and crispy Banana Bajji immediately with your favourite chutney or sauce.

Chef Curry’s Top Tips for Bajji Bliss:

  • Don’t Overcrowd the Pan: Frying too many bajji at once will lower the oil temperature and result in soggy bajji.
  • Hot Oil is Key: Make sure the oil is hot enough before frying. If the oil isn’t hot enough, the bajji will absorb too much oil.
  • Adjust the Spice: Feel free to adjust the amount of red chilli powder to suit your spice preference.
  • Rice Flour is Your Friend: Adding rice flour to the batter ensures extra crispiness.
  • Make Ahead: You can prepare the batter ahead of time and store it in the refrigerator for a few hours.

Cooking it Your Way!

  • Gas Stove/Induction Stove: The most common and reliable method for deep frying.
  • Air Fryer: For a healthier version, you can air fry the bajji. Preheat your air fryer to 375°F (190°C). Lightly spray the bajji with oil and air fry for 8-10 minutes, flipping halfway through, until golden brown and crispy.
  • Oven: Not recommended for this recipe, as it won’t achieve the desired crispiness.
  • Microwave: Definitely not recommended for this recipe!
  • Pressure Cooker/Slow Cooker/Crockpot: These are not suitable for making bajji.

Nutritional Nuggets (Approximate Values per Serving):

  • Calories: 200-250
  • Fat: 10-15g
  • Carbohydrates: 25-30g
  • Protein: 5-7g

Note: These values are approximate and can vary depending on the specific ingredients and portion sizes.

Serving Suggestions:

  • Serve hot with a side of tangy mint-coriander chutney or sweet tamarind chutney.
  • Enjoy them with a steaming cup of chai or coffee.
  • Sprinkle some chaat masala for an extra burst of flavour.
  • Make it a part of a delicious South Indian meal with sambar and rice.

Now it’s Your Turn!

Go ahead, try this simple yet satisfying Banana Bajji recipe at home. It is a guaranteed hit with your friends and family. Let the aroma of spices fill your kitchen and the taste of crispy goodness delight your taste buds. Don’t forget to share your culinary creations with your loved ones. Happy cooking!