Raw Banana Cutlets
|Cooking bananas||12 Large|
|Potatoes||4 Large, boiled and mashed|
|Onions||2 Small, very finely chopped|
|Green chillies||6 , deseeded and very finely chopped|
|Freshly chopped coriander||3 Tablespoon|
|Ginger garlic paste||1 Tablespoon|
|Turmeric powder||1 Tablespoon|
|Garam masala||1 Tablespoon|
|Black pepper powder||1 Tablespoon|
|Limes||2 , squeezed for juice|
|Breadcrumbs||1⁄2 Cup (8 tbs)|
|Chana aata batter||1⁄2 Cup (8 tbs)|
|Sunflower oil||3 Tablespoon|
Peel the raw bananas and chop them roughly into slices and boil them in water along with salt and turmeric powder. Remove from fire when soft. Drain.
Take a large thali. Place the drained banana slices on it and mash them. Add the mashed potato, salt, chopped onions, chillies, coriander, ginger-garlic paste, garam masala, black pepper powder and mixed sour lime juice and sugar. Mix all the ingredients well into small oval shapes. Taste again for salt before the final frying.
Roll the cutlets into the breadcrumbs.
Heat oil in a frying pan or karahi. When the oil becomes hot, you dip each cutlet into thin chana aata batter and fry in the hot oil in batches.
Serve with the coconut gravy for banana cutlets and hot rotis.