Kavitha is a lecturer turned home baker. Reading, teaching, blogging, cooking, travelling, and photography are her passions.
|Prep time||Cook time||Ready in||Yields|
1 hour 30 min
1 hour 47 min
12 to 14 cutlets
- 1 banana flower, chopped
- 2 large or 3 medium potatoes, boiled and mashed
- 1 onion, chopped
- 3 to 5 green chilies, chopped
- 1/2-inch piece ginger, grated
- 1 to 2 cloves garlic, grated
- 1 cup breadcrumbs
- 1 teaspoon garam masala powder
- 1/2 teaspoon black pepper powder
- 1 teaspoon chili powder
- 1 to 2 cups oil
- 1/4 teaspoon cumin powder
- 1/4 teaspoon turmeric powder
- Handful curry leaves, chopped
- Handful coriander leaves, chopped
- 2 eggs, lightly beaten
- Salt to taste
- Remove some of the outer purple petals of the banana flower. Then finely chop it.
- Heat a little oil in a pan and cook chopped banana flower for 5 minutes while adding a little salt, turmeric powder and pepper powder. Remove from fire and keep aside.
- Heat 1 to 2 tablespoons oil in a pan. Saute ginger and garlic till it browns. Now add chopped onion, green chillies and curry leaves and saute well by adding salt. When the mixture becomes soft, add chilli powder and mix well. Add cooked banana flower and mix well. Add garam masala and chopped coriander leaves, then remove from the fire and allow it to cool.
- In the meantime, cook the potato, peel the skin and mash it. Add the mashed potato to the banana flower mixture and mix it well.
- Make balls out of the cutlet mix and shape them into oval or round-shaped cutlets. Dip the cutlets in beaten egg, coat them with breadcrumbs, and fry them in oil. Serve hot with tomato sauce.
- Replace the potato with sweet potato or tapioca.
- Add a little paneer or cottage cheese.
- Add some breadcrumbs to the potato-banana-flower mixture before shaping it to make the cutlets crispier.
- Replace breadcrumbs with rusk powder for much crispier cutlets.
- Those who wish to avoid egg could use a maida (apf) batter.
Tips and Notes
- Apply oil to your hands when shaping the cutlets to give them an even finish.
- You can steam the vegetables to lower the water content.
- You can shallow-fry the cutlets in pans to reduce the oil.
- These cutlets can be served with mint or coriander or green chutney, tamarind chutney, tomato sauce, etc.
- Serve them hot with a cup of tea or coffee.
- Actual cutlets are typically made with meat, but the recipe given here is the vegetarian version.
© 2017 Kavitha Rajeev Kumar