Spiced Raw Banana Cutlets

Name: Spiced Raw Banana Cutlets
Prep time: 2 min
Cook time: 30 min
Ingredients: 3 medium raw bananas - 300 g raw weight; 2 tbsp roasted Bengal gram flour for binding moisture; 1 medium green chili, very finely minced; 1 tsp ginger-garlic paste; 2 tbsp fresh coriander leaves, finely chopped; 1 tbsp fresh mint leaves, finely chopped; ½ tsp roasted cumin powder; ½ tsp coriander seed powder; ½ tsp dry mango powder (amchur); ¼ tsp turmeric powder; ¼ tsp red chili powder; ¼ tsp garam masala powder; Regular salt (to taste); 1 tsp fresh lemon juice; 2 Tbsp oil

Nutritional Benefits: Unripe green bananas are rich in resistant starch and pectin, which bypass gastrointestinal digestion to act as prebiotic substrates in the colon. Unlike mature bananas or regular white potatoes, raw bananas maintain a low glycemic index and load, preventing sharp postprandial insulin surges.

32 min 228 kcal

228 kcal

Calories

4.6 g

Protein

37.2 g

Carbs

6.8 g

Fat

Ingredients

•3 medium raw bananas - 300 g raw weight
•2 tbsp roasted Bengal gram flour for binding moisture
•1 medium green chili, very finely minced
•1 tsp ginger-garlic paste
•2 tbsp fresh coriander leaves, finely chopped
•1 tbsp fresh mint leaves, finely chopped
•½ tsp roasted cumin powder
•½ tsp coriander seed powder
•½ tsp dry mango powder (amchur)
•¼ tsp turmeric powder
•¼ tsp red chili powder
•¼ tsp garam masala powder
•Regular salt (to taste)
•1 tsp fresh lemon juice
•2 Tbsp oil

Method

1
Wash the raw bananas. Trim both ends, make 2 shallow vertical slits through the thick green peel, and cut each banana in half.
2
Steam them in a pressure cooker with water for 2 whistles on medium flame (approx. 7–8 minutes). Do not overcook into a mushy, watery state.
3
Drain completely and let them cool down to room temperature.
4
Peel off the fibrous skin. Grate the cooked flesh using a coarse grater, or mash thoroughly with a fork to ensure no hard lumps remain.
5
In a mixing bowl, combine the mashed banana, roasted besan, minced green chili, ginger, chopped coriander, and mint leaves.
6
Add the roasted cumin powder, coriander powder, amchur, turmeric, red chili powder, garam masala, salt, and fresh lemon juice.
7
Mix thoroughly using your fingers. The mixture should come together like a firm, non-sticky dough. If it feels too moist, add an extra tablespoon of roasted besan to bind.
8
Divide the mixture into 8 equal portions. Lightly oil your palms and roll each portion into a smooth ball, then flatten gently into an even, round cutlet
9
Heat a heavy cast-iron pan over medium flame. Lightly grease the surface with 1 teaspoon of oil.
10
Place the cutlets on the pan.
11
Cook on medium heat for 3 to 4 minutes until the bottom crust turns golden-brown and crisp.
12
Drizzle a few drops of oil over the tops, flip gently with a thin spatula, and cook the reverse side for another 3 to 4 minutes.
13
Lightly press the edges with the spatula to ensure even crisping throughout.
14
Remove from the tawa and rest on a warm plate. Serve hot with green mint-coriander chutney, or garlic curd.