Banana Cutlet

About Banana Cutlet

Ingredients

• Raw bananas, peeled 3
• Medium potato, peeled 1
• Dried mango powder (amchur) 1 tsp
• Green chillies, finely chopped 4
• Salt to taste
• Breadcrumbs or thick semolina 2 tbsps
• Oil 1 tbsp

How to Make Banana Cutlet (Stepwise Photos)

Method

1. Steam raw bananas and potato in a steamer on low heat for 5 minutes.
2. Take bananas and potato in a bowl and mash them. Add dried mango powder, salt, and green chillies and mix well.
3. Grease your palms, divide the mixture into equal portions, shape them into rolls and press the rolls slightly.
4. Take breadcrumbs or semolina in a plate and roll the rolls in it.
5. Heat oil in a non-stick frying pan, place the rolls in it and shallow-fry the cutlets, rotating them so that they are evenly cooked all around.
6. Arrange them on a serving platter and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps