Ingredients with Measurements:
- 1 banana flower
- 1 cup boiled and mashed potatoes
- 1/2 cup finely chopped onions
- 1/4 cup chopped coriander leaves
- 1/4 cup roasted and crushed peanuts
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp red chili powder
- 1/2 tsp turmeric powder
- Salt to taste
- Oil for frying
Special equipment needed:
- Food processor or blender
- Large mixing bowl
- Frying pan
Step-by-step instructions:
1. Remove the outer layers of the banana flower until you reach the tender white part.
2. Chop the banana flower finely and soak it in water with a pinch of turmeric powder for 10 minutes.
3. Drain the water and squeeze out the excess moisture from the banana flower.
4. In a food processor, blend the banana flower until it becomes a coarse paste.
5. In a large mixing bowl, combine the banana flower paste, mashed potatoes, onions, coriander leaves, crushed peanuts, ginger paste, garlic paste, cumin powder, coriander powder, red chili powder, turmeric powder, and salt. Mix well.
6. Shape the mixture into small cutlets.
7. Heat oil in a frying pan over medium heat.
8. Fry the cutlets until they turn golden brown on both sides.
9. Remove the cutlets from the pan and place them on a paper towel to absorb any excess oil.
10. Serve hot with your favorite chutney or sauce.
- Time:
Preparation time: 30 minutes
- Cooking time: 20 minutes
Temperature:
- Frying temperature: 350°F
Serving size:
- This recipe makes 10-12 cutlets.
Nutritional information:
- Calories: 120 per cutlet
- Total fat: 7g
- Saturated fat: 1g
- Cholesterol: 0mg
- Sodium: 120mg
- Total carbohydrates: 12g
- Dietary fiber: 2g
- Sugars: 2g
- Protein: 3g
Substitutions for ingredients:
- Instead of peanuts, you can use cashews or almonds.
- You can use any type of oil for frying.
Variations:
- You can add grated carrots or beets to the mixture for added nutrition and flavor.
- You can also add chopped green chilies for a spicier version.
Tips and tricks:
- Make sure to remove all the tough outer layers of the banana flower before chopping it.
- Soaking the banana flower in water with turmeric powder helps to remove any bitterness and also gives it a nice color.
- Squeeze out as much moisture as possible from the banana flower before blending it.
- Fry the cutlets on medium heat to ensure they cook evenly and don't burn.
Storage instructions:
- You can store the cutlets in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the cutlets, place them in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the cutlets on a platter with your favorite chutney or sauce.
- Garnish with chopped coriander leaves or grated coconut.
Pairings:
- These cutlets go well with mint chutney, tamarind chutney, or tomato ketchup.
Suggested side dishes:
- Serve with a side of salad or roasted vegetables for a complete meal.
Troubleshooting advice:
- If the mixture is too wet, add some breadcrumbs to help bind it together.
- If the cutlets are falling apart while frying, add more mashed potatoes to the mixture.
Food safety advice:
- Make sure to wash the banana flower thoroughly before using it.
- Use clean utensils and surfaces while preparing the cutlets.
- Make sure the oil is hot enough before frying to ensure the cutlets cook properly.
Food history:
- Banana flowers are a common ingredient in South Indian cuisine and are used in a variety of dishes.
Flavor profiles:
- These cutlets have a crunchy exterior and a soft, flavorful interior with a hint of spice and nuttiness.
Serving suggestions:
- Serve these cutlets as an appetizer or as a snack with your favorite beverage.
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