Look inside for a video and detailed recipe.Raw Banana Cutlets, A crisp, delicious savoury snack, are made of raw bananas and potatoes. These cutlets are also known as Kacche Kele ki Tikki. These cutlets have a crispy crust exterior from the outside and melt in mouth texture from the inside. The breadcrumbs and semolina coating give a beautiful golden crust to the cutlets. Raw Banana Cutlets taste sumptuous, and You can have them ready in just 30 minutes. They are nutritious and healthy and an excellent way to include raw bananas in your diet. Especially Kids love to indulge in these cutlets. These cutlets can be served during tea time with a cup of tea, coffee or juice. You can serve these as an appetizer with some green chutney or ketchup. They also make a tasty tiffin recipe that your kids and their friends will enjoy. This cutlet recipe is a freezer-friendly recipe. You can prepare them beforehand and store them in a refrigerator for up to 1 month. When ready to eat, take them out, thaw and then cook them off as needed and serve immediately. So, here is an easy-breezy recipe for a perfect teatime snack.
Utensil and Tools
- Philips Induction Cook Top
- Prestige pressure cooker
- Borosil Glass Mixing Bowl
- Bulfyss Large Natural Bamboo Wood Chopping Cutting Board
- SiliconSpatula
- Prestige Fry Pan
Ingredients
- 2 Raw Banana (Plantain) 300 grams
- 3 Boiled Potato 150 grams
- 3 tbsp, finely chopped Spring Onion
- 2 tbsp Spring Onion leaves
- 1 tsp Garam Masala Powder
- 1 tsp Chilli Powder
- 1 tsp Amchur Powder (Dry Mango Powder)
- Salt To taste
- 1 tbsp, finely chopped Ginger
- 1 tsp, finely chopped Green Chilli
- 2 tbsp Coriander Leaves
- ¼ cup Semolina
- ¾ cup Bread Crumbs
- Oil For shallow frying
Video
Instructions
- Take a big plate and add semolina, breadcrumbs and ½ teaspoon of salt; mix well and keep it aside.
- Take a pressure cooker and add ¼ cup of water and raw bananas. Close the lid and wait for a whistle on a high flame. Turn the flame to low after one whistle and cook for 3 minutes on a low flame. Turn off the flame, let the pressure drop from the pressure cooker and cool it completely.
- Peel the skin of the bananas and transfer them to a big mixing bowl. Mash it with a spoon or a potato masher until smooth.
- Add potatoes and mix them well. Add chopped spring onion, spring onion leaves, amchur powder, garam masala powder, salt, chilli powder, coriander leaves, finely chopped ginger and green chilli. Mix it with a spatula until combined well.
- Divide the banana mixture into equal portions; roll and shape them into cutlets. Roll the cutlets in the breadcrumb and semolina mixture, coat it well and shake off the extra crumbs.
- Heat oil in a non-stick pan on a medium flame. Shallow-fry the cutlets in the hot oil on a medium flame until they become crisp and golden on both sides. (You can air-fry them at 180 C for 15 minutes or bake them at 180 C for 12-15 minutes.)
- Drain on absorbent paper. Repeat the same process with the remaining cutlets.
- Arrange the banana cutlets on a serving plate and serve hot with onion rings, cucumber slices and spicy green mango chutney.
Nutrition
Calories: 121kcalCarbohydrates: 27gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 59mgPotassium: 411mgFiber: 2gSugar: 6gVitamin A: 430IUVitamin C: 17mgCalcium: 24mgIron: 1mg
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