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Plantain Cutlets
Plantain Cutlets
  • Author: Raksha Kamat
  • Prep time: 20 mins
  • Cooking time: Under 30 mins
  • Serves 2-3
    • 1 marble sized ball of tamarind +1/4 cup hot water
    • 1 large plantain / raw banana
    • 3 tbsp finely chopped onion
    • 4 tbsp finely chopped coriander
    • 1 tsp finely chopped green chilli
    • 1 tsp turmeric powder
    • 2 tsp chilli powder
    • 4 cloves garlic, finely chopped
    • 1 tbsp ginger-garlic paste
    • 2 tsp cumin seeds
    • 1/2 tsp salt, divided
    • 1/2 cup rava/semolina
    • 3-4 tbsp Fortune Rice Bran Health oil
Method of preparation
    • Soak the tamarind in 1/4 cup hot water for 20 minutes. Squeeze and extract the pulp~2 tbsp and discard the fibrous parts.
    • Cut the raw banana into 2 pieces.
    • Pressure cook or boil until soft. When cool enough to handle, peel and mash or grate the plantain.
    • Add onion, coriander, green chilli, cumin seeds, turmeric, chilli powder and salt. Add the tamarind paste, ginger-garlic paste and chopped garlic. Mix well.
    • Divide into 8 portions; flatten the balls into patties, keeping a thickness of 1 cm.
    • Mix rava and salt in a plate, roll the cutlets on the rava, coating them well.
    • Heat 3-4 tbsp Fortune Rice Bran Health oil in a non-stick pan. Shallow fry the cutlets in oil, on medium flame for 6-8 minutes on each side, until crisp and golden brown.
    • Serve with tomato ketchup or chutney.


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