How to make Raw Banana Potato Cutlet - A delicious mix of raw bananas and potatoes make these cutlets special.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Raw bananas (कच्चे केले), Potatoes (आलू)
Cuisine : Indian
Course : Snacks and Starters
Raw Banana Potato Cutlet Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
For more recipes related to Raw Banana Potato Cutlet checkout Kachche Kele Ki Tikki, Kachche Kele Ki Pav Bhaji, Phal Subz Seekh, Kachche Kele Ki Tikki . You can also find more Snacks and Starters recipes like Chicken Masala Pav, Moong Methi Pakode, Not the Everyday Bruschetta, Bacon Rolled Hot Dog.
Prep Time : 26-30 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Raw Banana Potato Cutlet Recipe
Raw bananas boiled, peeled and mashed 3 medium
Potatoes boiled, peeled and grated 2 medium
Onion finely chopped 1 medium
Dried mango powder 1 teaspoon
Garam masala powder 1 teaspoon
Salt to taste
Red chilli powder 1 teaspoon
Fresh coriander leaves finely chopped 1 tablespoon
Bread crumbs dried 1/2 cup
Semolina (rawa/suji) 1/2 cup
Oil to shallow fry
Method
Step 1
Put bananas and potatoes in a mixing bowl and mix well.
Step 2
Add onion, amchoor powder, garam masala powder, salt, red chilli powder and coriander leaves and mix well.
Step 3
Put breadcrumbs and semolina in a plate, mix well and spread.
Step 4
Divide the banana mixture into equal portions and shape into tikkis.
Step 5
Heat oil in a non-stick pan.
Step 6
Roll the tikkis in the breadcrumb-semolina mixture and shallow-fry them in the hot oil till they become crisp and golden on both the sides. Drain on absorbent paper.
Step 7
Arrange them on a serving plate and serve hot.
