Plantain is a type of banana native to the Caribbean and Central America. It is usually cooked in a variety of ways, including frying, grilling, baking or boiling.
The raw banana cutlet hebbars kitchen is a plantain/raw banana potato cutlet. It is served with salsa, guacamole, and sour cream.
Plantains and potatoes may be used to create excellent cutlets. In only 30 minutes, you can have them ready. So, here’s a quick and simple recipe for a tasty teatime snack. They’re nutritious too. This is a great way to include some raw plantain into your diet.
Healthy binge eating is something I do on a regular basis. To have wonderful guilt-free burgers, I occasionally sandwich these patties between burger buns.
To make these cutlets, you only need a few ingredients. To create these cutlets, you may use an equal quantity of banana and potato or a bit extra potato. Deep-frying or shallow-frying the patties is an option. When compared to deep-fried foods, shallow-fried foods are unquestionably healthier. They’re low in fat, so you can eat them guilt-free.
Acidity sufferers will benefit greatly from raw bananas. As a result, these delectable banana potato cutlets aid in the reduction of acidity. Because potatoes are alkaline and bananas contain potassium, the two together assist to decrease acidity. Celery contains alkaline characteristics as well. As a result, you may add some chopped celery to this dish for additional flavor.
2 bananas, unripe 2 potatoes, medium sized 1 large onion 1/2 teaspoon powdered red chili garam masala powder (1/2 teaspoon) a quarter-cup of lemon juice Season with salt and pepper to taste. Heat the oil in a small frying pan. 2 tablespoons fresh coriander, chopped (optional) 1/2 cup semolina/bread crumbs
2 – 3 people
Time to Prepare: 35 minutes
Method of Preparation:
1. Peel the bananas and trim the ends. After that, cut each raw banana into two pieces.
2. Peel the potatoes and chop them into two pieces apiece.
3. Cook them together in a pressure cooker with enough water and salt until they are tender and cooked through.
Pressure Cooking finely chopped potato and banana cubes helps them cook quicker, but it makes the cutlet mixture watery since the chunks absorb more water. To make a dry cutlet combination, keep them in large pieces.
4. After the pressure in the pressure cooker has been released, drain the pieces well to remove any remaining water and place them in a dish.
5. If the thick peel of raw bananas is still attached, pull it off and discard it. They stay firm even after cooking, therefore using them in cutlets isn’t a smart idea since they won’t be mashed.
6. Finely mash the potato and banana pieces after that.
7. Combine mashed potatoes, bananas, salt, red chili powder, garam masala, lemon juice, chopped fresh coriander, and finely diced onion in a large mixing bowl. Combine them thoroughly.
8. Finally, shape the mixture into lemon-sized balls (if the mixture is too sticky, then apply a little oil onto your palms to prevent them from sticking).
9. Flatten them out into croquettes, tikkis, or cutlets of your choice.
10. Continue with the remainder of the mixture.
11. On a dish, spread bread crumbs or semolina. In them, roll the cutlets.
12. Heat a frying pan over medium heat, sprinkle with oil, and shallow fried the cutlets on both sides until golden brown.
13. Serve them hot as a snack with your favorite side dish. They’re delicious on their own or with just ketchup.
More teatime snack recipes may be found here.
Tags: cutlet, healthy patties, tea time snack, simple to make, quick recipe, tikki, starter, recipe to decrease acidity, kids breakfast
Plantain/Raw Banana Potato Cutlet is a dish that has been around for centuries. It’s a popular street food in many countries and is usually made from plantains or bananas, potatoes, and spices. Reference: raw banana kebab.