First peel, rinse and slice the plantain into thin slices 0.2 cm thickness. Keep soaked in water to prevents discoloring.

In a mixing bowl take ¾ cup besan, ¼ cup rice flour, ½ tsp ajwain (carom seeds), ¼ tsp red chilli powder,ginger-garlic paste, baking soda and salt as per taste.
Add water and mix very well to a smooth batter without lumps.
The batter should be slightly thick, so add water accordingly.

Heat oil for deep frying in a kadhai or pan.
Dip one banana slice in the batter and coat it very well, then gently slid the batter coated slices in hot oil. fry at medium flame.

When one side is lightly golden, then gently turn over the bajjis and continue to fry. Turn over a couple of times and fry till they are golden and crisp.
Drain them on kitchen paper towels to remove excess oil. And fry the remaining banana slices in a similar way.

Serve these bajji hot with red chutney or coconut chutney along with cup of hot coffee/tea.