Vazhaipoo Cutlet is a unique take on traditional Indian cutlets, using banana flower as the star ingredient. I first tried making these when I wanted to use banana flowers in a new way. The result was so good that it’s now a regular at my family gatherings. The crispy outer coating gives way to a soft, spiced interior that’s just bursting with flavor.
About the Recipe
This recipe transforms banana flower into something totally unexpected. If you’ve never tried banana flower before, this is a great way to start. The spices mask any bitter notes, while the potatoes help bind everything together. The breadcrumb coating creates a wonderful crunch that’ll keep you coming back for more.
Why You’ll Love This Recipe
These cutlets are super versatile – they work great as a snack, appetizer, or even as a burger patty. They’re not just tasty but also packed with nutrients. The prep work is straightforward, and you can make a batch ahead of time. Kids love them too, making them a sneaky way to add more vegetables to their diet. Plus, they’re budget-friendly and can be made in bigger batches for parties.
Cooking Tips
– Soak the chopped banana flower in buttermilk for 15 minutes to remove any bitterness
– Make sure the oil is hot enough before frying (test with a small piece of the mixture)
– Don’t overcrowd the pan while frying
– Pat the mixture dry before shaping into cutlets
– Keep the size consistent for even cooking
Serving and Storing Suggestions
Makes 12-15 medium-sized cutlets. Total prep and cooking time: 45 minutes. Serve hot with mint chutney or ketchup. Store in an airtight container in the fridge for up to 2 days. Reheat in a pan or oven before serving.
Vazhaipoo Cutlet (Banana Flower Cutlet)
Ingredients
- 200 gms Vazhaipoo (Banana Flower, chopped)
- 100 gms Potatoes (boiled, mashed)
- 1/4 cup Maida (Plain Flou, mixed with 1 cup of water) (optional)
- 100 gms Onions - 100 gms
- 3 to 5 Green Chillies (chopped)
- 1/2 inch Ginger (grated)
- 1 tbsp Bread Crumbs
- 2 tsp Garam Masala Powder
- 2 tsp Black Pepper Powder
- 3 tbsp Oil - 3 tblsp
- 1 tbsp Cumin Powder
- 1 tsp Turmeric Powder
- Curry Leaves (handful, chopped)
- Coriander Leaves (handful, chopped)
- Salt as per taste
Instructions
- Heat oil in a pan over medium flame.
- Add the curry leaves, green chillies, onions, turmeric powder, ginger, cumin powder, pepper powder and garam masala powder.
- Saute for a minute or two.
- Sprinkle a little water and add the chopped vazhaipoo.
- Add the potatoes, coriander leaves and salt.
- Mix well.
- Heat oil in a deep frying pan over medium flame.
- Remove from flame and make small/medium balls of the mixture.
- Flatten them lightly. Dip them in the batter and dredge them in the breadcrumbs, coating evenly.
- Add them to the hot oil and deep fry until dark, golden brown.
- Remove and drain excess oil.
- Serve hot with ketchup or mint chutney.
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Frequently Asked Questions
Can I make these cutlets without deep frying?
Yes. You can shallow fry them or bake them at 180°C (350°F) for 20-25 minutes, flipping halfway through. They won’t be as crispy but still taste great.
How do I clean and prepare banana flower?
Remove the outer purple leaves, chop finely, and soak in buttermilk for 15 minutes. Rinse and drain well before using.
Can I freeze these cutlets?
Shape the cutlets and freeze them (uncoated) for up to a month. Thaw, coat with breadcrumbs, and fry when needed.
