Banana Cutlets

Ingredients

• 2 Raw banana (large)
• 1/4 kg Potato
• 2 Onion
• 1 bunch Coriander leaves
• 1 inch piece Ginger
• 4 Green chili
• 1/2 Teaspoon Chili powder
• as needed Salt
• 1 Teaspoon Garam masala powder
• 1 Teaspoon Dried mango powder
• 1/4 Teaspoon Pepper powder
• Oil (as needed, for cooking)
• 3 Tablespoons Dried bread crumbs
• 1 Tablespoon Maida (all-purpose flour)
• 2 Tablespoons Corn flour

Instructions

1. In a pressure cooker, cook the potato with water in the bottom container, and the whole banana with its skin on in the container above.
2. Peel and mash the cooked potato. Peel the banana and grate it on a steel grater.
3. Grate the onion. Crush the ginger and green chilies.
4. Heat oil in a pan, temper cumin, add the crushed ginger-chili, mix, and add the grated onion.
5. Once the onion has wilted, add the grated banana and stir until it turns a good reddish color.
6. Add the mashed potato, salt, chili powder, pepper powder, garam masala powder, and chopped coriander leaves, mix well, and remove from heat.
7. Once removed from heat and cooled, mix in the mango powder, maida, and half the bread crumbs.
8. Shape into balls, roll in a mixture of corn flour and the remaining bread crumbs, flatten into cutlets, and cook on a griddle with oil until golden. Serve hot with sauce.
9. Note -- several other kinds of cutlets can be made the same way. (1) Brinjal Cutlet: brush a large brinjal with oil and roast over a direct flame, turning until the skin blackens all over (or pressure-steam it whole, without water, for 15 minutes). In place of the banana in this recipe, mash in the roasted brinjal and proceed the same way; in place of the mango powder, a little thick tamarind extract can be added. (2) Paneer Cutlet: crumble fresh paneer by hand and mix in a little rice flour, maida, boiled mashed potato, sauteed onion, chili paste or chili powder, and masala powder, then shape as with the other cutlets. (3) Corn Tikkis: coarsely blend boiled, shelled corn with green chili and coriander leaves, mix with sauteed onion and grated cabbage, add boiled mashed potato, and season with chili, salt, and masala to taste. (4) Semolina-Greens Cutlet: mix roasted semolina with mashed potato and sauteed onion and greens, seasoned with salt, chili, and masala to taste. (5) Sprouted Moong Cutlet: mix steamed sprouted moong beans with sauteed onion, tomato, ginger-garlic, and green chili paste, plus mashed potato and bread. (6) Vermicelli Cutlet: shape a batch of Vegetable Cutlet, lightly roast broken vermicelli in ghee, blanch it in hot water and drain, then roll the cutlets in it before cooking on an oiled griddle.