Ingredients with Measurements:
- 2 cups boiled and mashed raw bananas (kelyacha shikaran)
- 1 cup boiled and mashed potatoes
- 1/2 cup finely chopped onions
- 1/4 cup chopped coriander leaves
- 2 green chilies, finely chopped
- 1 tsp ginger-garlic paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp red chili powder
- Salt to taste
- 1/2 cup bread crumbs
- Oil for frying
Special equipment needed:
- Non-stick frying pan
- Mixing bowl
- Spatula
- Plate
Step-by-step instructions:
1. In a mixing bowl, combine mashed raw bananas, mashed potatoes, chopped onions, coriander leaves, green chilies, ginger-garlic paste, cumin powder, coriander powder, garam masala, red chili powder, and salt. Mix well.
2. Add bread crumbs to the mixture and mix again.
3. Take a small portion of the mixture and shape it into a cutlet.
4. Heat oil in a non-stick frying pan over medium heat.
5. Place the cutlets in the pan and fry until golden brown on both sides.
6. Remove the cutlets from the pan and place them on a plate lined with paper towels to absorb excess oil.
7. Serve hot with your favorite chutney or sauce.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
5. Temperature:
- Medium heat
Serving size:
- Makes 10-12 cutlets
Nutritional information:
- Calories: 120 per cutlet
- Total fat: 4g
- Cholesterol: 0mg
- Sodium: 150mg
- Total carbohydrates: 20g
- Dietary fiber: 3g
- Sugars: 3g
- Protein: 2g
Substitutions for ingredients:
- Raw bananas can be substituted with plantains or yams.
- Potatoes can be substituted with sweet potatoes or taro root.
- Bread crumbs can be substituted with cornmeal or flour.
Variations:
- Add grated carrots or beets to the mixture for added nutrition and color.
- Use different spices to change the flavor profile, such as turmeric, cinnamon, or cardamom.
- Make the cutlets smaller and serve them as appetizers.
Tips and tricks:
- Make sure the raw bananas are fully cooked and mashed before adding them to the mixture.
- Use a non-stick pan to prevent the cutlets from sticking to the bottom.
- Add more bread crumbs if the mixture is too wet and difficult to shape.
Storage instructions:
- Store leftover 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 10-15 minutes or until heated through.
Presentation ideas:
- Serve the cutlets on a bed of lettuce or with sliced tomatoes and cucumbers.
Garnishes:
- Garnish with chopped coriander leaves or a sprinkle of chaat masala.
Pairings:
- Serve with mint chutney, tamarind chutney, or tomato ketchup.
Suggested side dishes:
- Serve with steamed rice or naan bread.
Troubleshooting advice:
- If the cutlets are falling apart while frying, add more bread crumbs to the mixture.
Food safety advice:
- Make sure the raw bananas are fully cooked before adding them to the mixture to prevent foodborne illness.
Food history:
- Kelyacha shikaran cutlets are a popular snack in Maharashtra, India, where raw bananas are a common ingredient in many dishes.
Flavor profiles:
- These cutlets have a spicy and savory flavor with a hint of sweetness from the raw bananas.
Serving suggestions:
- Serve as a snack or appetizer, or as a side dish with a main meal.
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Region: Indian