Vazhakkai bajji

Step 1: Whisk 4 oz besan (gram flour), 2 tbsp rice flour, 1 tsp Kashmiri red chilli powder, ¼ tsp gluten-free asafoetida (hing), 1 pinch bicarbonate of soda and ¾ tsp salt, then add ¾ cup water gradually to a smooth batter that coats a spoon thickly, like pancake batter.

Step 2: Pour 3 ¼ cups groundnut or sunflower oil into a heavy kadai or deep pan, no more than a third of its depth, and heat over medium-high to 175–350°F. No thermometer? Drop in a small cube of bread: it should sizzle at once and turn golden in about 40 seconds. Keep a lid and a dry tray nearby and never leave the hot oil unattended.

Step 3: Whisk 1 tablespoon of the hot oil into the batter.

Step 4: Slice the 2 raw green banana (plantain) lengthways into 2–3 mm slices. Slice just before frying so they don't darken.

Step 5: Dip each slice in the batter, let the excess drip off and slide 4–5 into the oil. A drop of batter should rise at once with steady bubbles.

Step 6: Fry, turning once, until puffed and golden with a few darker spots, about 3 minutes. They are done when the bubbling slows and the coat feels firm when tapped with a spoon.

Step 7: Drain on kitchen paper and serve straight away with coconut chutney.