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Banana Blossom | Vazhachundu Cutlet

Updated: Jun 5

Banana Blossom | Vazhachundu Cutlet

Total cooking time

60 minutes



A banana blossom cutlet is a delicious and flavorful dish that's made using banana blossoms, which are also known as banana flowers. Banana blossoms are the large, tear-shaped, dark purple or maroon flowers that grow at the end of banana clusters.


Preparing the Banana Blossom:

  1. Remove the tough outer layers of the banana blossom until you reach the tender, pale yellow florets inside.

  2. Chop the florets finely and soak them in water mixed with a little lemon juice to prevent browning and remove any bitterness.

  3. After 10-15 minutes, drain and squeeze out excess water from the chopped blossoms.

Cooking the Filling:

  1. In a pan, heat a little oil and sauté the chopped onions until they turn translucent.

  2. Add the ginger, garlic and green chilies, and sauté for a minute.

  3. Add the turmeric powder, pepper powder, and garam masala. Mix well.

  4. Add the chopped banana blossom and sauté for about 5-7 minutes until they become tender.

  5. Add the boiled and mashed potatoes, salt, and mix everything together. Cook for another 2-3 minutes.

  6. Remove from heat and let the mixture cool down.

Shaping and Frying:

  1. Once the mixture is cooled, take small portions and shape them into cutlets or patties.

  2. Roll the cutlets in bread crumbs or roasted semolina to coat them evenly.

Frying the Cutlets:

  1. Heat oil in a pan for shallow or deep frying.

  2. Once the oil is hot, carefully place the cutlets in the pan and fry until they turn golden brown and crispy on both sides.

  3. Place the fried cutlets on absorbent paper to remove excess oil.


  1. Serve the banana blossom cutlets hot with your favorite dipping sauce or chutney.

Banana blossom cutlets are not only delicious but also a creative way to incorporate this unique and nutritious ingredient into your meals. They can be served as appetizers, snacks, or even as a part of a main course. Enjoy experimenting with flavors and spices to suit your taste preferences!


  1. Banana blossom – 1

  2. Potato – 3

  3. Onions – 3

  4. Ginger – 1/2 inch piece

  5. Garlic – 5 cloves

  6. Green chillies – 2

  7. Curry leaves – 2 sprig

  8. Salt – 1/2 teaspoon

  9. Turmeric powder- 1/4 teaspoon

  10. Pepper powder- 1/2 teaspoon

  11. Garam Masala powder- 1 teaspoon

  12. Bread slices – 8,ground to crumbs

  13. Vegetable oil – to fry

  14. Egg – 1 big

Method of preparation

1)Cooking Banana blossom :

  1. Finely chop the banana blossom

  2. Soak the chopped banana blossom in water

  3. Pressure cook the banana blossom by adding 1/4 cup of water along with 1/4 teaspoon turmeric powder and 1/2 teaspoon salt for 1 whistle

  4. Open the pressure cooker lid and make sure that the water is completely evaporated

  5. The moisture must be completely removed and the banana blossom must look dry

  6. Keep it aside

2)Boiling the potatoes :

  1. Cut the potatoes into half so that they are evenly cooked

  2. Pressure cook the potatoes by adding 1 cup of water for 3 whistles

  3. Allow the pressure to release naturally

  4. Peel off the skin

  5. Mash the potatoes and keep it aside

3)Preparation of Cutlet :

  1. Heat oil in a kadai

  2. Add finely chopped onions

  3. Add green chillies and chopped curry leaves

  4. Add finely chopped or crushed ginger and garlic

  5. Sauté for a few minutes till the onions are soft

  6. Add pepper powder and garam masala powder to it

  7. When the raw smell of powder is gone, add the banana blossoms

  8. Add potatoes and half of the bread crumbs

  9. Remove from the heat and let it cool

  10. After cooling, form cutlets by shaping with our hands

  11. Take a bowl and beat one egg

  12. Dip the cutlets in Egg

  13. Roll the dipped cutlets in remaining bread crumbs

  14. Shape the cutlets once again so that the bread crumbs adheres well to the cutlets

  15. Refrigerate the cutlets for 1 hour

  16. Heat oil in a kadai for frying

  17. Slowly lower the cutlets in hot oil

  18. Cook the cutlets until both sides becomes golden brown

  19. Remove the cutlets from oil and drain on paper towel

  20. Serve hot with sauce or salads

NB : Apply oil to hands while cleaning banana blossoms, so that stains can be removed easily.

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