Banana Cutlet Recipe – Delicious Snack for Fasting and Tea Time
Banana cutlet is a tasty and nutritious Indian snack made primarily with raw banana and potatoes. This snack is especially popular during Indian festivals and fasting days like Navratri, where it is often served as part of the vrat ki thali (fasting platter). However, banana cutlets are not limited to fasting—they also make a great teatime snack or kid’s tiffin box favorite.
The key ingredient in this recipe is raw banana, which acts as a natural binder and balances the flavors perfectly. Unlike ripe bananas, which add sweetness, raw bananas give the cutlets a mild taste and firm texture. To add an extra layer of crunch, these cutlets are coated with poppy seeds, though this is optional. If poppy seeds are not preferred or not allowed during fasting, you can substitute with breadcrumbs.
Why Banana Cutlet is a Great Snack Choice
Firstly, it is packed with nutrients and fiber from raw banana and potatoes.
Secondly, it is a gluten-free and vegan snack, making it suitable for various dietary needs.
Also, the use of poppy seeds adds a unique crunch and enhances the texture.
Finally, banana cutlets are easy to prepare and cook quickly, making them perfect for busy days or last-minute snacks.
Variations and Tips
- You can replace potatoes with sweet potatoes for a different flavor.
- Add finely chopped coriander leaves or mint for freshness.
- For a healthier version, bake the cutlets instead of frying or if you prefer less oil, you can simply grease the pan or use cooking spray.
- If you are not preparing these cutlets for fasting, feel free to add flour of your choice (such as chickpea or rice flour) for better binding.
- Adjust spices according to your taste preferences.
Try out some more vrat recipes
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Banana Cutlet
Ingredients
Method
- Microwave three raw bananas in water for five minutes or until just cooked. Boil two potatoes separately. Avoid overcooking the bananas.
- Mash the peeled bananas and mix with grated potatoes. Add rajgira flour, peanut powder, ginger, green chilies, coriander, cumin, black pepper, rock salt, and lemon. Form a smooth dough.
- Shape small round cutlets and coat them with poppy seeds. Fry on medium flame until golden and crisp on both sides. Drain on paper.
- Blend coriander, peanut powder, green chilies, ginger, yogurt, and rock salt into a smooth paste.
- Enjoy hot cutlets with fresh chutney.
Notes
- If the dough is sticky, add some more rajgira flour.
- Instead of rajira flour you can add singhara flour Araroat.
- If not making for fasting add any kind of flour and spices.
BANANA CUTLET WITH DETAILED INSTRUCTIONS AND STEP BY STEP PHOTOS
Microwave three raw bananas in water for five minutes or until just cooked. Avoid overcooking the bananas.
Similarly boil 2 potatoes in microwave.
Mash the peeled bananas and mix with grated potatoes.
For binding, add rajgira flour and peanut powder. Add grated ginger, chopped green chilis, chopped coriander, cumin powder, black pepper powder, rock salt and lemon.
Mix everything well and make dough. Take small portion of dough and give it round cutlet shape. Similarly make all the cutlets.
Step 6: Roll cutlets into poppy seeds and coat well.
Step 7: Fry them on medium flame. Turn the cutlets when it cooked from one side. Fry until golden and brown. Cutlets are ready. Serve them with green chutney.
Step 8: In a grinding jar, add coriander, peanut powder, green chilis, ginger, yogurt and rock salt. Grind it into smooth paste. Green chutney is ready.
Green chutney is ready.