Kacche Kele ke Cutlets (Raw Bananas/Plaintain Cutlets)

My neighbour friend has got one banana tree in her backyard. I had been seeing bananas’ bunches fully grown on her tree, and they look very enchanting. Few days back, she offered me a large bunch of raw bananas. Small bright green raw bananas were arranged so aptly in cluster. But in some frenzied schedule they were lying untouched; day before yesterday over tea time counter suddenly a thought struck in mind to make use of them. I decided to prepare a perfect beloved snack of raw banana i.e. Cutlets.

Raw bananas don’t look so versatile in cooking but they can be as multifaceted as never thought of. Bananas have very significant situate in South Indian. There, Banana tree has been adulated as symbol of purity and holiness. Foods are also served in banana leaves’ Platter on some auspicious occasions and festivals.

There are several dishes which are made of raw banana. One such versatile form of raw banana is raw banana cutlets or Kachhe kele ke Cutlets. I am very well acquainted with this dish and it’s been getting cooked in my family since my childhood.

Raw bananas cutlets use boiled raw bananas base with different spices and flavors. These flavors blend so very well and get infused in boiled mashed bananas. When this banana mixture gets coated with rice mixture, it serves icing on the cake. All these result in scrumptious cutlets which are crunchy-munchy outside and soft, creamy and tangy-spicy inside. This form may look as combination of cutlet and fritter. This kind of variation has been tried as enhancement in recipe. Let’s jot down the recipe-

Kacche Kele ke Cutlets (Raw Bananas Cutlets)

Recipe-

Time taken- For Preparation- 20 min

                      For Cooking- 10 min

Servings/Yield- 15 cutlets

Category- Snacks

Ingredients

Raw bananas- 1¼ dozen

Rice- 1 cup

Red chilly Powder- 1tsp

Pepper- ½ tsp

Turmeric- ½ tsp

Chaat masala- ¾ tsp

Dry Mango Powder- 1tsp

Garam Masala- ½ tsp

Salt- to taste

Oil- 3-4 tbsp

Steps to follow

1. Boil peeled off raw bananas in a bit salty water until soft. While bananas are boiling soak rice for that time. Then grind it into a pouring viscous liquid.
2. Mix turmeric, ½ tsp of red chilly powder, little bit of salt in the viscous rice mixture. Keep aside for later.
3. Mash boiled bananas; add ½ tsp of red chilly powder, ½ tsp of pepper, chaat masala, dry mango powder,garam masala and a little bit of salt and 1 tsp of oil. Mix them well.
4. The mixture will have binding consistency. Divide mixture into equal portions and shape them into cutlet forms.
5. Dip these cutlets to coat in the above made rice mixture.
6. Shallow fry them until light golden brown.
7. Serve hot with sauce or sour curd.

Note- An alternative way to present raw bananas in a slight different style is to make fritters with same ingredients used here.

1. Cut boiled bananas into longitudinal wedges, coat them in rice mixture and fry them. For this you can enhance rice mixture’s taste by adding dry mango powder and chaat masala. (Shown right in plate).
2. You can also try making cutlets without coating of rice mixture. Just shallow fry them after shaping banana mixture in cutlet form.
3. For variation in banana mixture, you can include either boiled and mashed potatoes or peas.

Tip- Boil raw bananas after peeling them off.

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