Nattu Vazhakkai/ Plantain - 2 small
Gram Flour/ Kadalai Maavu - 1 cup
Rice flour - 3 tbs
Garlic - 2 cloves (grated)
Baking soda - a pinch
Asafoetida - 1/4 tsp
Red Chili powder - 1 tsp
Oil for deep frying
Mix the flours, chili powder, garlic, salt and hing in a wide bowl. Make a thick batter (should stick to the plantain slices) by gradually adding water. Peel the plantain skin (I prefer to leave some green fiber on top). Slicethe plantain into thin slices using a mandolin or a slicer. Heat oil in a kadai. Dip the slices in the batter and deep fry them in the oil. Make sure you cook the bajji in medium flame to ensure proper cooking.
Enjoy the Bajji’s with coconut chutney.