Tea time is so special in Indian households. We not only make really good masala chai, we always make a quick homemade snack to go with it. Since I had these green and yellow plantains, I decided to make these yummy, easy to make sweet and savory fritters. For the dip I made a chutney with peanuts and coconut, a South Indian specialty.
Both green and yellow plantains are a pantry staple in my house, We Indians use plantains in so many ways… We make cutlets, curries, chips, sides and much more. This is my family’s favorite and I’m sure you will love it too.
Sweet and Savory Plantain Fritters (Bajji)
Doesn’t that look yummy? Let see how to make it …
We use the green plantains for the savory fritters and Semi ripe yellow plantains for the sweet fritters.
This recipe makes 10 to 12 fritters per plantain
I like to cut them in different shapes, so that it’s easy to differentiate the sweet from the savory.
- Cut the green plantain in half, cut the top and the bottom, it gives a square shape.
- Leave a little bit of peel on the sides. It actually helps holds the shape when you slice and dip.
- Green plantain tends to get the dark color once it’s cut so slice it just before you fry them.
- Fully ripe plantain doesn’t work for this recipe.
- so make sure you get semi ripe yellow plantain.
- Make a diagonal cut, it gives the slices a beautiful oval shape.
Ingredients for the sweet fritters
- All purpose flour (Maida) or Gluten free flour – 1 cup
- Granulated sugar – 1/4 cup
- Jaggery (or) light brown sugar – 1 tablespoon
- Cardamom powder (or) vanilla extract – 1 teaspoon
Ingredients for the savory fritters
- Green plantain – 1 (Thinly sliced)
- Chickpea flour (or) corn flour – 1 cup
- Chili powder – 1 teaspoon
- Turmeric powder – 1 teaspoon
- Baking soda – 1/4 teaspoon
- Asafetida – 1/4 teaspoon (optional)
- Black pepper powder – 1/4 teaspoon
- Salt – 1 teaspoon
- Mix all the dry ingredients in a bowl
- Use a fork or a whisk, add water slowly and mix it well without any lumps and bring it into a smooth pancake batter consistency.
- Set it aside for sometime,The resting time helps the sugar dissolve and let the other flavors meld nicely.
- Consistency is key, if you make it too thin it won’t stick to the plantain.
- If you make it too thick the coating will be chewy.
- It is traditional to add jaggery and cardamom in our south indian fritters, it gives an amazing sweet note which is so good.
- If you are not familiar with these ingredients you have the option of adding vanilla and light brown sugar, tastes great too.
- I made the batter mildly sweetened since the plantains are already sweet enough.
- If you want you can add more regular sugar
- Don’t add more jaggery or brown sugar it gives the fritters a dark brown color and makes it slightly bitter.
Water temperature for making the batter.
- Always use room temperature water to make the batter.
- Using cold water makes lumps and makes it hard for the sugar to dissolve.
- Using warm or hot water cooks the flour and makes lumps, it also gives the fritters a dark brown color.
Now that everything is ready let’s fry them up….
- Heat the oil, pour a tiny bit of batter in the oil if it sizzles and floats to the top the oil is ready.
- Dip it in the batter, let the extra batter drip. So that it has a nice thin coating.
- Then put it in the oil, Do not crowd the pan.
- Once it gets the golden brown color, turn it let the other side cook.
- Take them out and drain it on paper towels.
* We always make the savory ones first since the cardamom or vanilla in the sweet version perfumes the oil with its aroma which ruins the taste of the savory ones.
Ta da ! Your savory fritters are ready!
Ingredients for the chutney
- Sliced or grated coconut – 1 cup fresh or frozen
- Roasted peanuts – 2 teaspoons
- Green chili – 4
- Ginger – small piece (chopped)
- Tamarind paste- 1 teaspoon
- Salt – 1/2 teaspoon
For the seasoning
- Oil – 3 teaspoons
- Black Mustard seeds – 1 teaspoon
- Curry leaves – few
- Wash and pat dry the green chilies
- Make a tiny slit in the middle so that it won’t burst in the hot oil.
- Heat a teaspoon of oil put the chilies and sauté it just for a second.
- Remove it immediately don’t leave it too long it gets white spots on it, it completely changes the taste.
- This step gives the chili an extra depth of flavor and it mellows down the heat of the chili.
Transfer it to a bowl. Now let’s season it ..
- Heat oil in a pan, add the mustard seeds
- once it starts to pop, switch of the stove
- add the curry leaves and quickly close it with a lid so that it won’t splatter on you.
- Pour this on top of the chutney. And mix it well.
Important things to know:
- I personally like sliced coconut for making this chutney, it gives a nice texture and taste. Grated is fine too.
- If using frozen coconut make sure to thaw it or put in the microwave for 20 seconds before you grind it
- You can also use dry unsweetened coconut.
- *Always use lukewarm water, using cold water makes the fat separate from the coconut.
It might sound odd but we really like to eat both sweet and the savory fritters with this chutney, it tastes amazing.
The sweet version tastes great on its own, but you have the option of …
- Dusting it with some powdered sugar
- Drizzle some condensed milk on it or
- Dip it in some caramel
The choice is all yours! Mmm …Sounds yum!
There you go! Quick and easy plantain fritters to make your snack time special! Enjoy!!