VAZHAIPOO BAJJI

Bajji is a traditional and a popular tea-time snack of South India. Bajji is made with either vegetable or meat. Onion bajji, potato bajji, plantain bajji and MILAGAI BAJJI are some of the most popular vegetarian bajji. It is easily available in any South Indian restaurants and is usually served with COCONUT CHUTNEY.

Vazhaipoo bajji is made with banana flower(vazhaipoo). Vazhaipoo bajji is not commonly served in restaurants like other kinds of bajji since, the cleaning process of vazhaipoo is tricky and little time consuming. But, it is commonly made in every South Indian household.

Vazhaipoo has several health benefits. It is a good source of vitamins, minerals and fibre. It has high dietary fiber, which helps in digestion.

ABOUT THE RECIPE:

Finding the perfect vazhaipoo can be little tricky, since it might taste bitter. I’ve used vazhaipoo from our home garden. If you buy vazhaipoo from the shop, make sure the flower is from the plant that produces banana(fruit), and not from the plant that produces vazhakkai(raw banana). The vazhaipoo from the the plant that produces vazhakkai doesn’t taste that good. It has a bitter taste to it.

INGREDIENTS FOR VAZHAIPOO BAJJI:

• VAZHAIPOO – 1 NO.
• GRAM FLOUR – 1 CUP
• RICE FLOUR – 1/2 CUP
• CHILLY POWDER – 1 TSP
• SALT – AS REQUIRED
• BAKING SODA – 1/4 TSP
• OIL – FOR FRYING

HOW TO CLEAN VAZHAIPOO:

*Apply oil in the hands before cleaning the vazhaipoo. The vazhaipoo might darken your fingers.

• Under each petals, there will be around 10 florets.

• Remove the florets from the flower.

• Each floret has a pistil and calyx in them, which has to be removed.
• Pistil – thin ball pin shaped part.
• calyx – white bulb shaped part.

These cleaned florets can be used in any dishes. It can be chopped or used as a whole.

HOW TO MAKE VAZHAIPOO BAJJI:

• Heat a kadai and add oil to it.

• Meanwhile, add the gram flour, rice flour, chilly powder, salt and baking soda to a mixing bowl.

• Add little water at a time and mix it without any lumps. It should have the consistency of a dosa batter.

• Once the oil is heated, add 1/4 cup of hot oil to the batter. This helps to make the bajji crispier.

• Mix the batter really well.

• Add the florets to the batter, coat it well and drop them into the oil. Fry it in batches and do not overcrowd.

• Let it fry for 20 to 30 seconds and then turn them.

• Fry it until it turns golden brown in color.

• Once it turns golden brown in color, filter the oil and transfer it to a plate with tissue paper. This helps to absorb the excess oil.

• Repeat the process with the remaining florets.

YUMMY AND DELICIOUS VAZHAIPOO BAJJI IS READY.

IT CAN BE SERVED WITH EITHER COCONUT CHUTNEY OR KETCHUP.

VAZHAIPOO BAJJI

Recipe by foodpassion1513Course: Bajji, indian snack, Tea time snack, vegan, Vegetarian

Servings

8

servings

Prep time

30

minutes

Cooking time

15

minutes

Calories

250

kcal

Bajji is a traditional and a popular tea-time snack of South India. Bajji is made with either vegetable or meat. Onion bajji, potato bajji, plantain bajji and MILAGAI BAJJI are some of the most popular vegetarian bajji. It is easily available in any South Indian restaurants and is usually served with COCONUT CHUTNEY.
Vazhaipoo bajji is made with banana flower(vazhaipoo). Vazhaipoo bajji is not commonly served in restaurants like other kinds of bajji since, the cleaning process of vazhaipoo is tricky and little time consuming. But, it is commonly made in every South Indian household.
Vazhaipoo has several health benefits. It is a good source of vitamins, minerals and fibre. It has high dietary fiber, which helps in digestion.

Ingredients

• VAZHAIPOO – 1 NO.

• GRAM FLOUR – 1 CUP

• RICE FLOUR – 1/2 CUP

• CHILLY POWDER – 1 TSP

• SALT – AS REQUIRED

• BAKING SODA – 1/4 TSP

• OIL – FOR FRYING

Directions

• HOW TO CLEAN VAZHAIPOO:
• *Apply oil in the hands before cleaning the vazhaipoo. The vazhaipoo might darken your fingers.
• Under each petals, there will be around 10 florets.
• Remove the florets from the flower.
• Each floret has a pistil and calyx in them, which has to be removed.
• Pistil – thin ball pin shaped part.
• calyx – white bulb shaped part.
• These cleaned florets can be used in any dishes. It can be chopped or used as a whole.
• HOW TO MAKE VAZHAIPOO BAJJI:
• Heat a kadai and add oil to it.
• Meanwhile, add the gram flour, rice flour, chilly powder, salt and baking soda to a mixing bowl.
• Add little water at a time and mix it without any lumps. It should have the consistency of a dosa batter.
• Once the oil is heated, add 1/4 cup of hot oil to the batter. This helps to make the bajji crispier.
• Mix the batter really well.
• Add the florets to the batter, coat it well and drop them into the oil. Fry it in batches and do not overcrowd.
• Let it fry for 20 to 30 seconds and then turn them.
• Fry it until it turns golden brown in color.
• Once it turns golden brown in color, filter the oil and transfer it to a plate with tissue paper. This helps to absorb the excess oil.
• Repeat the process with the remaining florets.
• YUMMY AND DELICIOUS VAZHAIPOO BAJJI IS READY.