Crispy Raw Banana and Potato Cutlets: A Delicious Indian Snack
45 minutes
771 reads
About Crispy Raw Banana and Potato Cutlets: A Delicious Indian Snack
These crispy Raw Banana and Potato Cutlets are a delightful Indian snack, perfect for parties or a cozy night in. The subtle sweetness of the raw banana combines beautifully with the earthy potatoes, creating a flavor explosion in every bite. The secret? Soaked bread adds incredible binding and texture, while a crunchy breadcrumb coating delivers the ultimate satisfying crunch.Unlike other cutlet recipes, this one cleverly utilizes bread in two ways: soft bread for binding the mixture and crunchy breadcrumbs for that irresistible golden-brown exterior. The result? Flavorful, easy-to-make cutlets that will impress even the pickiest eaters. Prepare to be amazed by how simple yet incredibly delicious these are!This recipe is your ticket to a crowd-pleasing appetizer or a satisfying snack. Get ready to elevate your snack game with these incredibly versatile cutlets!
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Recipe Time & More
Prep30 minutes
Cook15 minutes
Total45 minutes
Ingredients
For the Cutlets
- 3 Bananas and mashed, boiled, peeled, raw
- 3 Potatoes and mashed, boiled, peeled
- 6 slices Bread soaked in water and squeezed dry, white bread
- 1 tsp Salt or to taste
- 2 tsp Chili Powder red
- 2 tsp Coriander Powder also known as dhania
- 2 Chilies finely minced, green
- 1 tbsp Coriander also known as dhania, finely chopped
- 2 tsp Chaat Masala
For Frying and Serving
- 2 cup Oil for deep frying
- 1/2 cup Milk
- 1/2 cup Breadcrumb
- 1/2 cup Ketchup Or Chutney for serving
Instructions
Prepare the Cutlet Mixture
- In a large bowl, combine the mashed raw bananas and potatoes. Add the squeezed bread slices, salt, red chili powder, coriander powder, minced green chilies, and chopped coriander leaves. Mix thoroughly until a firm and cohesive dough forms.
Shape the Cutlets
- Shape the mixture into cylindrical cutlets or small patties. You can make them oblong or round, depending on your preference.
Prepare for Frying
- In a shallow dish, pour the milk. On a separate plate, spread the breadcrumbs. Dip each cutlet into the milk, ensuring it's fully coated. Then, roll the milk-coated cutlet in breadcrumbs, pressing gently to ensure the breadcrumbs adhere well.
Fry the Cutlets
- Heat the oil in a large pan or kadai over medium heat. Once the oil is hot, carefully place the breaded cutlets into the hot oil. Fry them until they are golden brown and crispy on all sides, turning occasionally to ensure even cooking. This should take about 3-4 minutes per side.
Serve and Enjoy
- Remove the fried cutlets from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot with ketchup or your favorite chutney. Enjoy!
Recipe Notes
Expert Tips for Perfect Cutlets
- Boil bananas and potatoes thoroughly: This ensures a smooth and easily mashable texture for the cutlets, contributing to their overall taste and consistency.
- Don't over-mash: A slightly chunky texture to the mixture adds delightful character to the cutlets. Avoid over-mashing into a completely smooth paste.
- Adjust spice levels: Feel free to adjust the amount of red chili powder based on your preference for spiciness.
- Proper breadcrumb coating: Double-coating the cutlets (milk then breadcrumbs) ensures a crispy exterior and prevents the cutlets from falling apart during frying.
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Recipe Nutrition
Calories: 60kcalCarbohydrates: 3gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.4gCholesterol: 1mgSodium: 207mgSugar: 1g
Amrita Iyer
Articles: 68
5 Comments
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Absolutely scrumptious! Thanks for the recipe.
Perfect dish! Can’t wait to cook it.
This looks so inviting! Thank you.
Absolutely mouthwatering! Great share.
Looks so flavorful! Thanks for posting.