A banana blossom cutlet is a delicious and flavorful dish made using banana blossoms, also known as banana flowers. These are the large, tear-shaped, dark purple or maroon flowers that grow at the end of banana clusters. This cutlet is a perfect blend of unique taste, nutritious ingredients, and crispy texture—ideal as an appetizer, snack, or part of a main course.
Ingredients
- Banana blossom – 1
- Potatoes – 3
- Onions – 3
- Ginger – 1/2 inch piece
- Garlic – 5 cloves
- Green chillies – 2
- Curry leaves – 2 sprigs
- Salt – 1/2 teaspoon
- Turmeric powder – 1/4 teaspoon
- Pepper powder – 1/2 teaspoon
- Garam masala powder – 1 teaspoon
- Bread slices – 8, ground to crumbs
- Vegetable oil – for frying
- Egg – 1 large
Preparation Steps
1. Preparing the Banana Blossom
- Apply oil to your hands while handling banana blossoms to avoid staining.
- Remove the tough outer layers of the banana blossom until you reach the tender, pale yellow florets inside.
- Finely chop the florets.
- Soak the chopped florets in water mixed with a little lemon juice to prevent browning and remove bitterness.
- After 10–15 minutes, drain the florets and squeeze out excess water.
- Pressure cook the banana blossom with 1/4 cup of water, 1/4 tsp turmeric powder, and 1/2 tsp salt for 1 whistle.
- Open the lid and ensure the water has evaporated. The banana blossom should be dry.
2. Boiling the Potatoes
- Cut the potatoes in half to ensure even cooking.
- Pressure cook them with 1 cup of water for 3 whistles.
- Let the pressure release naturally.
- Peel and mash the potatoes. Set aside.
3. Preparing the Cutlet Mixture
- Heat oil in a pan or kadai.
- Sauté finely chopped onions until soft.
- Add green chilies, chopped curry leaves, and finely chopped or crushed ginger and garlic.
- Cook until fragrant.
- Add turmeric, pepper powder, and garam masala. Sauté until the raw smell disappears.
- Add the cooked banana blossom and sauté for 5–7 minutes until tender.
- Add mashed potatoes and half the bread crumbs. Mix well and cook for another 2–3 minutes.
- Remove from heat and allow to cool.
4. Shaping and Coating the Cutlets
- Once the mixture is cool, shape it into small cutlets or patties using your hands.
- Beat one egg in a bowl.
- Dip each cutlet into the egg mixture.
- Roll the cutlets in the remaining bread crumbs to coat evenly.
- Shape the cutlets again slightly to ensure the coating sticks well.
- Refrigerate the cutlets for 1 hour to help them firm up.
5. Frying the Cutlets
- Heat oil in a pan for shallow or deep frying.
- Once hot, gently lower the cutlets into the oil.
- Fry on both sides until golden brown and crispy.
- Remove and place on absorbent paper to drain excess oil.
6. Serving
Serve the banana blossom cutlets hot with your favorite dipping sauce, chutney, or salad. These crispy delights are not only tasty but also a creative and nutritious way to enjoy banana blossoms.
💡 Pro Tip
While handling banana blossoms, always apply a bit of oil to your hands to avoid staining and to make cleaning up easier.
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