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Banana Cutlet Recipe

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Adjust Servings:
4 (bubbled & crushed) Bananas
1 tsp. (Hacked) Green Chilies
1 tsp Cumin
1 tsp Lemon Juice
To Taste Salt
For cooking Oil
covering Broiled & peanuts
To Serve
Green Chutney

Nutritional information


Banana Cutlet Recipe

  • 10 min
  • Serves 4
  • Easy


  • To Serve



On the off chance that you have a craving for having something light before supper then you can attempt Raw Banana Cutlet. As indicated by your wish you can make cutlets just with bananas or potatoes with bananas.

Crude Banana Cutlets can be had on fasts as an organic product diet. In the event that you would prefer not to eat it as an organic product count calories then rather than Sendha salt, plain salt and set up of Singhada or Kattu flour corn starch or gram flour can be utilized.

Disregard the stereotyped potato cutlets; attempt these crunchy crude banana cutlets! You will be amazed by its exquisite flavor and crunchy composition. It is astounding how a determination of straightforward ordinary jain-accommodating fixings and a much less difficult technique for arrangement can bring about such a splendid nibble. Simply fare thee well to pound the peanuts to the right surface – it ought to be somewhat fine to coat the cutlets well, however it ought to additionally hold the crunchiness.

Wash the bananas appropriately, remove the edges on both closures, keep bananas in an utensil then place them in a cooker permitting them to cook with the steam or dish it in the microwave for 3 minutes. Heat up the potatoes. Peel the skin from the bananas and crush them, peel potatoes and squash them too or grate them. Blend pounded or ground potatoes, bananas, salt, dark pepper and green coriander in a utensil. After you blend all the fixings well manipulate them as you would massage a mixture.

Pour 1 tbsp. oil in a non-stick pan (kadhai) and heat. Take little blend in your grasp, move it into a round ball then press delicately with your palms to straighten it a bit. Also make 4-5 balls and smooth them. Place these in hot oil to sear. Broil (turn the sides regularly) till both sides turn cocoa then take out the cutlets in keep them on a plate. Sear all the cutlets in this same way. Crude Banana Cutlets are prepared.

Profound sear Banana Cutlets: to profound broil these cutlets include 2 tbsp. Singhada/Kattu flour to them and blend well. Pour oil in a skillet and warmth, break of lemon estimated pieces from the blend make cutlets fit as a fiddle you need. Place these in hot oil, 3-4 cutlets can be browned at one time, turn over the cutlets routinely and broil till they turn chestnut. Take out browned cutlets and keep them on a plate secured with a paper napkin. Broil all the cutlets in this same way.

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Blend all the fixings well, with the exception of the oil. Separate into 4 equivalent bits.


Shape every segment between the palms of your hands to make round cutlets.


Come in cooked, pounded peanuts and cook on a tava (frying pan) utilizing oil as needed.


Serve hot with green chutney.


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