
Ingredients–
- 1 medium sized chopped banana flower
- 2 medium sized boiled potatoes
- 1 tsp turmeric powder, divided
- 2 tsp ginger paste
- 2 chopped green chillies
- 1/2 tsp cumin powder
- 1 tsp Bhaja moshla
- 1/2 tsp sugar
- Salt to taste
- A handful of roasted peanuts
- 3 tbsp thinly chopped coconut
- 1/2 cup Breadcrumbs or more
- 2 tbsp cornflour
- Oil for cooking and deep frying
Method –
- Fill a bowl with water and add 1/2 tsp turmeric powder
- Chop the banana flower into the water. Drain and squeeze out the excess water
- Boil the banana flower in a little water with salt and turmeric powder till they are soft but not mushy
- Drain the water in a colander and lightly mash it
- Peel and mash the potatoes with salt. Set aside
- Mix the ginger and cumin paste with 2 tbsp water. Set aside
- Heat 1/2 tsp oil and fry the coconut pieces till golden. Set aside
- Heat 2 tbsp oil and add cumin seeds and chopped chillies
- Once they sizzle, add the spice paste.
- Sprinkle some salt and cook till oil separates
- Add the boiled banana flower
- Cook for 6-8 minutes
- Add the fried coconut, boiled potato and sugar
- Cook for a minute, adjust salt and take it off the heat
- Mix in the Bhaja moshla and lightly crushed peanuts
- Once the mixture is cool, roll them into flat oblong shapes
- Mix the cornflour with 1/2 cup water and make a smooth paste
- Place the breadcrumbs on a flat plate
- Dip the cutlets into cornflour mixture and immediately roll in breadcrumbs
- Make sure it is evenly coated with breadcrumbs
- Heat oil for frying
- Fry on medium heat till the outer layer is deep golden and crisp
- Serve with ketchup or kasundi