This cutlet was something Amma made couple of weeks ago. It was so delicious that we had to make it again. Now almost when we think of buying the plantain this comes to mind. Though this is deep fried, you can indulge in this treat once in a while.
Boys had the day off today as their school was taking them for an excursion. They were not going and it was a long weekend for them. Konda loved this cutlet and wanted for her school snacks also.
I am sure after all the chocolate dishes, this comes as a change. I am still planning on some more chocolate dishes as there is never a no for any. Only I will have to check out for different recipes and not repeat myself.
I have been working pretty much hard on updating my Index. It’s way outdated and needs so much of improvement. I guess it’s never a task that gets done on time. I seriously wish somebody comes with an automated code for getting it done on it’s own.
But then imagine the hours I have already spent on it, I really don’t want to feel worse that all my time was wasted..:)
Raw Banana / Plaintain, boiled – 2 medium
Potato – 2 medium
Palak puree – 1 cup
Carrot grated – 1 cup
Bread slices – 2
Gram flour / Besan – 2 tbsp
Chilli powder – 1 tsp
Cumin powder / Jeera – 1/2 tsp
Pepper powder – 1/2 tsp
Salt to taste
Amchur powder / Dry Mango powder – 1/2 tsp
Lemon juice – 1/2 tsp
Oil for deep frying
How to make Plantain Cutlet
Wash and peel the plantain, either steam cook the plaintain or boil it in water for 5 – 7 mins till it is soft. Drain the water and mash it well.
Wash and slash the potatoes on the top. Microwave for 6 mins. Soak in water and peel the skin.
Wash and boil the spinach / palak leaves in water for 5- 7 mins till the leaves are soft. Allow to cool and puree to soft texture.
Run the bread slices in a mixer to get a fine powder.
In a bowl, take all the ingredients and combine well. Adjust the spice and make sure the dough is stiff for deep drying.
Heat a kadai with oil enough to deep fry in batches. Divide the dough into equal balls and pat them into discs.
Gently drop into hot oil and cook on both sides.
Drain on a kitchen towel and serve with ketchup.