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Banana Cutlet
Yogita

Banana Cutlet

Easy banana cutlet recipe made with raw banana and potatoes. A crunchy, delicious Indian snack perfect for fasting days, teatime, and kids’ lunchboxes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 15 qty
Course: Appetizer, Breakfast, Snack
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

Cooking Bananas:
  • 3 qty Raw banana
  • 2 cups Water
  • Cooking Potatoes :
  • 2 qty Potatoes
  • 2 cups Water
Making Cutlets:
  • 1/3 cup Rajgira flour
  • 2 Tbsp Peanut powder
  • 1 Tbsp Grated ginger
  • 3 qty Chopped green chilis
  • 1/4 cup Chopped coriander
  • 1 Tsp Cumin powder
  • 1/2 Tsp Black pepper powder
  • 1 Tsp Black salt
  • half Lemon
  • 2 Tbsp Poppy seeds
  • Oil for frying
Making green chutney:
  • Coriander small bunch
  • 1/4 cup Peanut powder
  • 4 qty Green chilis
  • 4 small pieces Ginger
  • 2 Tbsp Yogurt
  • 1 Tsp Rock salt

Method
 

Cooking bananas
  1. Microwave three raw bananas in water for five minutes or until just cooked. Boil two potatoes separately. Avoid overcooking the bananas.
Dough Preparation
  1. 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.
Shaping and Frying
  1. Shape small round cutlets and coat them with poppy seeds. Fry on medium flame until golden and crisp on both sides. Drain on paper.
Green Chutney
  1. Blend coriander, peanut powder, green chilies, ginger, yogurt, and rock salt into a smooth paste.
Serving
  1. 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.