Serves: 2 ; Preparation Time: 15min
Plantain is known as “aratikaya”in telugu. Each and every part of this tree is being consumed by us. There are numerous varieties of bananas like red banana, apple banana, cavendish banana, plantain( raw banana ).
The plantain stem / shoot can be used to make curry or a traditional side dish called “koottu” which is made combining shoots with coconut.
Plantain leaves are often used as serving plate. During south indian weddings, festivals and on special occasions food is served only on these leaves. They have a religious significance too.
Plantain Flowers dry curry can be made combining with channa dal ( Chickpea).
Time pass snack – Plantain chips are popular as snack & appetizers
Plantain bajji Ingredients:
- Gram Flour( Besan) – 1 cup
- Plantain slices – 1 cup ( half plantain)
- Cumin seeds – 1 teaspoon
- Turmeric powder – 1/ teaspoon
- Salt as per taste
- Water – 3/4 cup
- Oil – for deep frying
- Take a mixing bowl , add 1 cup gram flour, 1 teaspoon cumin seeds, salt, 1/2 teaspoon turmeric powder and mix well. Add water and make a semi liquid which looks like a batter.
- Heat oil in a pan for frying the plantains.
- Plantain slices (medium sized slice) must be neither too thin nor too thick.
- Take each slice and dip them into the batter one by one.
- Fry the batter dipped plantain slices. Fry them till golden brown so that both the gram flour batter as well as the plantains are cooked well.
- Take them onto a tissue paper to drain excess oil and serve hot with your favourite side dish which can either be coconut chutney / some wet gravy.
Sprinkle some dry mango (Amchur) powder and garnish with finely chopped onions.