How to make Raw Banana Cutlet
Bananas are easy to eat and exceptionally tasty. In addition, they’re loaded with a lot of essential minerals and vitamins. Majority of people consume bananas when they’re ripe and yellow, but unripe and green bananas are as well harmless to eat. Nevertheless, some people dislike their texture and taste. But there are other ways to cherish the raw form of this massive fan following fruit. Raw Banana also called as kachhe kele could be curried and mashed, boiled, stir-fried, deep-fried, batter-fried and steamed moreover is used as a stuffing, in dips or in salads. In Kerala, you could also stumble on chips prepared from the raw banana. Boiled or steamed green bananas are a few of the most goodish ways to consume green bananas.
Raw banana cutlet can be relished as a snack anytime. This recipe is brought to you by my sis-in-law Kanupriya Chakraborthy aka Piu and me. She is a homemaker and loves to cook. See the step by step raw banana recipe (4 serves) here:
Ingredients for the Recipe
Raw bananas: 5 medium boiled, peeled & mashed
Potatoes: 2 medium boiled, peeled & grated
Salt to taste
Red chilli powder: 1 teaspoon (optional)
Coriander powder (Dhaniya): 1 teaspoon
Raw mango powder: 1 teaspoon
Fresh coriander leaves chopped
Green Chillies finely chopped
Corn Flour/White flour(maida)
Put potatoes and bananas in a mixing bowl, mash it as well as mix well. Keep aside the mixture.
Finely chop the tomato or make a coarse paste along with coriander leaves and green chilies. Now add ginger-garlic paste along with other ingredients corn flour, red chili powder, coriander powder, raw mango powder, salt and paste into the mixture. Mix well all the ingredients. The preparation for making cutlets is now ready.
Grease your hand with some oil, divide the mixture into equivalent portions and roll it to shape into oval flattened disks or tikkis. Place it on a clean plate and prepare the leftover mixture also.
To shallow fry, heat a non-stick pan and pour oil on it. When the oil is heated, place the tikkis and shallow-fry them until they become golden on both the sides, flip the sides at regular intervals. Once done drain them on absorbent paper.
Put them on a serving plate and serve hot with tomato sauce or green chutney.
If you want you can use this preparation for making kofta’s (round balls instead of flattened disks or tikkis) along with the traditional Indian gravy.