Spicy Stuffed Raw Banana Cutlets (Kache Kele Cutlets)
25 minutes
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About Spicy Stuffed Raw Banana Cutlets (Kache Kele Cutlets)
Dive into the vibrant flavors of India with these delectable Kache Kele Cutlets! These savory stuffed cutlets feature a unique blend of boiled raw banana and potato, creating a naturally sweet and hearty base. The surprise? A flavorful filling of sweet corn and creamy cheese (or paneer) adds a delightful textural contrast and a burst of cheesy goodness in every bite.This easy-to-follow recipe is perfect for a quick and satisfying breakfast or a unique snack. Whether you're a seasoned Indian cook or a curious culinary explorer, these Kache Kele Cutlets are a must-try. The recipe offers a fun twist on traditional ingredients, showcasing the versatility of simple staples.Get ready to impress your family and friends with this exciting and flavorful Indian-inspired dish! The perfect balance of sweet, savory, and spicy will leave you wanting more.
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
For the Cutlet Mixture
- 250 gm Banana boiled, raw
- 2 medium Potato boiled
- 1 slice Bread helps bind the mixture, white bread
- 1.5 tsp Salt adjust to taste
- 0.5 tsp Asafoetida hing
- 0.5 tsp Chili Powder adjust to taste, red
- 0.5 tsp Chaat Masala optional
- 0.5 tsp Dry Mango Powder dry mango powder, adds a tangy flavor, optional
For the Filling
- 1 cup Corn Kernels fresh or frozen, sweet
- 200 gm Cheese crumbled, or paneer (indian cheese)
For Cooking
- 2 tbsp Oil vegetable or canola oil
Instructions
Prepare the Cutlet Mixture
- Boil the raw bananas and potatoes until tender. Mash them well together. Add the bread slice, salt, asafoetida, red chili powder, chaat masala, and amchur powder (if using). Mix thoroughly to create a smooth and pliable dough.
Prepare the Filling
- In a separate bowl, combine the corn kernels and crumbled cheese (or paneer).
Assemble and Cook the Cutlets
- Take a small portion of the banana-potato mixture and flatten it into a small patty. Place a spoonful of the corn and cheese filling in the center. Top with another patty of the banana mixture and gently seal the edges to create a cutlet.
- Repeat this process to form all the cutlets.
Shallow Fry the Cutlets
- Heat oil in a non-stick pan over medium heat. Carefully place the cutlets in the pan and fry them until golden brown and crispy on both sides. This should take about 2-3 minutes per side.
Serve
- Serve the hot, crispy Kache Kele Cutlets immediately. They are delicious on their own or with chutney or your favorite dipping sauce.
Recipe Notes
Expert Tips for Perfect Kache Kele Cutlets
- For extra flavor, add a pinch of garam masala to the cutlet mixture.
- If the mixture is too dry, add a tablespoon of milk or water to achieve the desired consistency.
- You can also bake these cutlets instead of frying them for a healthier option. Bake at 375°F (190°C) for about 20-25 minutes, or until golden brown.
- Get creative with your filling! Try adding finely chopped vegetables like peas or carrots for added nutrition and texture.
Recipe Video
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Recipe Nutrition
Calories: 77kcalCarbohydrates: 18gProtein: 2gSodium: 1710mgFiber: 2gSugar: 1g
Richa Gupta
Articles: 214
5 Comments
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This is fantastic! Thank you for sharing.
I’m excited to make this at home!
This looks perfect! Thanks for posting.
Easy, tasty and definitely healthy.
This looks so good! Appreciate the share.