Vazhaikkai Bajji and Tomato Chutney .. Hmmm this combo takes me back to my childhood when I used to enjoy the tea kadai stall Bhaji’s, butter biscuits, thenmittai, inji marapa, Pore biscuits, rose milk candy, Pan pasad ahhh and it goes on and on . I love to watch the tea master making hot chai and the best part is when he cools down the chai from one container to other so fast and with no spilling they amaze me any time I see them doing this. I am literally looking around for a tea stall to take gud picture of that. It is the madness to photograph keeps me going and feel so stress free. Ok coming to the vazhaikkai bajji , this was my fav . I used to love seeing the bhaji maker in the tea stall making this bhaji in jiffy and serving them hot on a newspaper , yes you read it right newspapers are used as oil blotting paper in India of course we love recycling and it is cost effective so people have small stores use news papers. The bhaji is serve with spicy tomato chutney oh wow it is the best way you can enjoy a rainy day.
I love crispy coated vazhaikkai Bajji with spicy tomato chutney , this combo made for each other. For 5th Buffet on table I decided to make this tea time combo dish and here I am . Hope you enjoy as well.
Vazhakkai Bajji With Tomato Chutney
| Category | Preparation time | Cook Time |
|---|---|---|
|
Tea Time snacks
|
15 mins |
15 mins
|
Oil – 2 tsp
- Peel the skin of the raw banana using a knife and then cut them to even size slices. Put the cut slices in water so that they don’t turn black.
- In a bowl mix besan, rice flour, asafoetida, red chilli pd, turmeric pd , salt and mix them well.
- Add water to it little by little to make a semi liquid consistency without any lumps.
- The consistency of the batter should not be thick nor runny. When raw banana slices are dipped in to the batter it should make a coat on them
- Now heat oil in a kadai, after it is hot enough take the raw banana slice dip it the batter and slice it in the hot oil.
- Do this for the rest of the banana slices and fry them till golden brown from both sides.
- Transfer them to a kitchen towel or tissue to remove the excess oil.
- For tomato chutney , in a pan heat oil add urad dal, channa dal and saute them till golden brown.
- Add Whole red chilli, Garlic cloves and saute them.
- Add the Chopped tomatoes and saute them till mushy.
- Turn off the heat and cool the mixture.
- Add salt as needed and grind the mixture to a paste.
- For tempering heat the pan with oil add mustard seeds, after they pop add urad dal and saute them till light brown.
- Add the tempering on the chutney and serve the bajjis with this tangy chutney.
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Very inviting pictures.. Love to have them in this weather 🙂
Very tempting bajjis, looks so yummy.
Chutney is inviting & looks like a nice combo I never tasted banana fritter so can't comment on it.
Very lovely pictures!..I love these bajjis with coconut chutney..LOL
Bhajji with chutney is an awesome combo
What a delicious combo you got there Manjula. I wish I can get some right now 🙂
Mindblowing clicks Manju, bajji and tea nothing can beat this combo.
Mindblowing . Love it. I knew vazhaiaki is banana but kept thinking its the flower so was wondering how you managed to make these slices… Then when I read the recipe the bulb clicked on.
Bajji and chutney looks super inviting..
I am a plantain fanatic and these bajji are right up my alley