Vazhaipoo Cutlet Recipe – banana Flower Cutlet – A healthy and delicious tea-time snack made with banana flower and potatoes
Vazhaipoo Cutlet, made using banana flower (vazhaipoo), is a crispy, nutrient-wealthy snack filled with iron, fiber, and antioxidants. banana flower is widely utilized in South indian cuisine and is specifically beneficial for girls’s fitness. while mixed with mashed potatoes and spices, it transforms into a delectable and healthy cutlet—best as an night snack or birthday celebration starter.
elements:
1 cup vazhaipoo (banana flower), finely chopped
2 medium potatoes, boiled and mashed
1 small onion, finely chopped
2 green chilies, finely chopped
1 teaspoon ginger-garlic paste
1/2 teaspoon garam masala
1/four teaspoon turmeric powder
half of teaspoon pink chili powder
2 tablespoons coriander leaves, chopped
Salt to taste
2 tablespoons rice flour or bread crumbs (for binding)
Oil for shallow frying
For coating:
2 tablespoons maida (all-motive flour)
2 tablespoons water (to make a slurry)
Bread crumbs for coating
instructions:
smooth Vazhaipoo:
do away with the hard stem and calyx from every floret. Chop finely and soak in buttermilk water to avoid discoloration. Boil or steam for 5–7 minutes and drain excess water.
put together Cutlet aggregate:
In a bowl, mix mashed potatoes, cooked vazhaipoo, onion, inexperienced chilies, ginger-garlic paste, spices, coriander leaves, and salt. upload rice flour or bread crumbs for binding.
form the Cutlets:
Divide the mixture into identical portions. shape into round or oval cutlets.
Coat and Fry:
Dip each cutlet within the flour slurry, then roll in bread crumbs. Shallow fry in warm oil till golden brown and crisp on both facets.
Serve:
Serve hot with green chutney, ketchup, or curd.
hints:
you can bake or air-fry for a more fit version.
add grated carrots or peas for variant.
experience those nutritious and crispy vazhaipoo cutlets as a guilt-loose snack whenever!
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