Step 1: Prepare the Bananas

Take 3 raw bananas and cut off the top and bottom ends. Peel only one flat side of each banana, leaving the skin on the other sides. This provides a better grip for slicing and helps the batter adhere. Using a slicer, slice the bananas lengthwise into moderately thick slices. Arrange the slices on a plate and cover them to prevent them from drying out.

Step 2: Prepare the Batter Base

In a large mixing bowl, add 50 ml of water. To this, add 1/2 tsp salt, 1 tsp red chilli powder, and 1/4 tsp asafoetida. Crush 1/4 tsp of ajwain between your palms and add it to the bowl. Finally, add 1 tbsp of cooking oil and whisk everything together until well combined.

Step 3: Mix the Flours

To the spice mixture, add 300g of gram flour and 1 cup of rice flour. Pour in 300 ml of water and whisk vigorously to form a thick, smooth paste without any lumps.

Step 4: Adjust Batter Consistency

The batter will be very thick. Add another 50 ml of water to achieve the right consistency. Whisk again until you get a smooth, flowing batter that is not too thick or too thin. Just before frying, add 1/4 tsp of baking soda and mix it into the batter thoroughly.

Step 5: Fry the Bajjis

Heat oil for deep frying in a pan until it's very hot. Dip each banana slice into the batter, ensuring it's coated evenly. Gently scrape off any excess batter on the rim of the bowl and carefully place the coated slice into the hot oil. Fry a few bajjis at a time. After about a minute, flip them to cook the other side. Continue frying for 3-4 minutes in total, flipping occasionally, until they are golden brown and crispy.

Step 6: Drain and Serve

Once the bajjis are perfectly fried and have a golden-brown color, remove them from the oil using a slotted spoon. Place them in a strainer or on a plate lined with paper towels to drain any excess oil. Serve hot.

• Do not peel the banana skin completely. Leaving the skin on the sides helps the batter to hold onto the banana slices and prevents them from breaking.

• Slice the banana with a moderate thickness. If it's too thin, it will bend while dipping in the batter.

• Add oil to the batter to make the bajjis shiny and tasty.

• Ensure the oil for frying is very hot to get puffy and crispy bajjis.

• Add baking soda at the very end, just before frying, and mix well.

• You can use cumin seeds instead of ajwain (omam) for a different flavor.