Tuesday, 27 September 2011

Banana Cutlets (Less fat,Nutritious Snack of Raw Banana)

Banana Cutlets with Hariyali chutney
Banana is very rich in vitamin c, carbohydrates and many micro nutrients. Banana in ripe or raw form can be made to different delicacies. Raw banana vegetable and cutlets are my favorite. Pan fried banana cutlets have very less oil and are very healthy as well as tasty. These cutlets can be taken as snacks, in vegetable burgers, or simply placed between two toasted bread pieces along with chutney and sauce for breakfast. Mothers of small children should make these at home and make the burgers which children love so much.

Preparation Time: 15 min.
Cooking Time :30 min.
Servings: 10-12 medium size cutlets

Ingredients for Making Banana Cutlets:
  • 6 Raw Bananas
Raw Bananas
  • 2 Medium size Potatoes
  • 1 large onion(optional)
  • 2 Green chilies
  • 2-3 Sprigs of Coriander leaves(optional)
  • 1 Tea spoon Red chili Powder
  • 1 Tea spoon Garam Masala
  • 1/4Tea spoon Turmeric Powder
  • 1 Tea spoon grated Ginger
  • 1 Tea spoon Amchur Powder
  • Salt to taste
  • Olive oil / any cooking oil of your preference
Direction for Making Banana Cutlets:
  • Boil bananas with the peeling till the banana peel crack.
Boiled Bananas
  •  Allow to cool.
  • When boiled bananas get cool remove the peel and mash them.
Peel boiled Bananas
Mashed Boiled Bananas
  • Boil Potatoes.
  • Peel the boiled potatoes and mash them.
Peeled boiled Potatoes
Mashed boiled Potatoes
  • Wash and cut the coriander sprigs fine.
  • Cut green chilies fine.
  • Cut onions fine.
Finely cut Onions
  • Take
    • Mashed potatoes
    • Mashed Bananas
    • Onions(optional)
    • Green chilies
    • Coriander(0ptional)
    • Red chili powder
Mashed Banana and Potatoes with onion, ginger, chilies, salt
    • Garam Masala
    • Amchur
    • Salt
  • Mix all in gradients to homogenous and smooth dough.
Garam masala, Amchur and rest of the ingredients for cutlet mixture

Mixture ready for cutlets
  • Make balls from the mixture of cutlets and flatten them by pressing between your palms.
  • Roll the flattened ball in corn flour and keep aside for corn flour to stick to the surface.
Cutlet balls rolled in Corn flour
  • Heat a non-stick tawa / pan with 1 teaspoon oil on low flame.
Tawa with one tea spoon oil being heated
  • When sufficiently hot place the flattened balls on the tawa and cook on low flame.
Corn flour coated balls of cutlet mixture placed on hot tawa
  • Sprinkle 2-3 drops of oil on each cutlet and cook till brown.
Cooked to brown color on one side
  • Turn the cutlets and cook on the other side also.
  • Sprinkle 2-3 drops oil twice while cooking on the flip side.
Cutlets cooked to brown color on both sides
  • Remove when brown from both sides in a serving bowl and enjoy with chutney
Cutlets with Hariyali chutney
  • When banana peel splits immediately remove the bananas from boiling water.
  • Boil potatoes to firmness.
  • Add salt after mixing all ingredients to make sure the mixture for cutlets remains firm.
  • Do not make the mixture and keep for long time.
  • If you want to make the cutlet mixture in advance then add salt only at the time of making the cutlets.
Suggested Variations:
  • Coriander sprigs can be replaced with celery / parsley / thyme / oregano / basil.
  • Bread crumbs can be added to the mixture of cutlets. If 5-6 tea spoons of bread crumbs are added to the cutlet mixture then corn flour is not required for coating the cutlets.
  • Finely cut nuts can be added to the mixture of cutlet.
  • Corn flour can be replaced with rice flour.
  • 3-4 Tea spoons of corn flour can be added to the mixture and kneaded to smooth dough. This will eliminate rolling the balls for cutlets in corn flour.

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