Raw Banana Bajo / Bajia.

 Raw Banana Bajo / Bajia .... (A variety of banana used for preparing Bhaji / Upkari) .....

Slice off the outer thick skin of 2 large sized raw bananas (the one which we use for cooking variety of banana). Cut the banana horizontally into 3 pieces (depending upon the size of the bananas), then cut each sliced bananas into 4 pieces vertically. You will get 12 rectangular pieces out of one banana.

For the Batter : In a bowl add in 1 cup of besan (Bengal gram flour), 1 tblsp of spicy red chilly powder, 1 tblsp of hing water or ½ tsp of hing powder and salt to taste. Mix all gently. Add in enough water to bind into a thick paste. The paste should coat the back of a spoon thickly and not slip off easily.

Heat plenty of oil in a kadai for deep frying. Once it reaches smoking point, lower heat to medium and wait for about 5 minutes. Now dip each piece of bananas into the batter and swirl it so that it coats the banana slices evenly on all sides, gently leave it into the hot oil. 

Add in a few pieces at a time depending upon the size of the pan and the amount of oil heated. After about 3-4 minutes, keep stirring the bajo / bajia to cook them evenly. 

Once the banana bajo / bajia turns reddish brown in colour remove into an absorbent paper and keep it for a while for the excess oil to drain off. Follow the same procedure for the remaining pieces of bananas. Serve hot with tomato ketchup or just as it is for tiffin.