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Print Recipe
BANANA BLOSSOM CUTLETS
Course
snack
Cuisine
indian
Prep Time
20
minutes
Cook Time
10
minutes
Servings
number
Ingredients
1
banana flower
1
tsp
Cumin seeds
1
tsp
chopped garlic
1 xbd
tsps
green chilli
chopped
xbd
cup
onion
chopped
to taste
salt
1
tsp
turmeric
powder
xbd
tsp
coriander
powder
xbd
tsp
cumin
powder
xbd
tsp
red chilli
powder
1
tbsp
coriander
chopped
1 xbd
cups
red kidney beans
boiled and ground
1 xbd
tsps
garam masala
2
tbsps
breadcrumbs
1
lemon juice
breadcrumbs
to coat
1
tbsp
cutlets
oil to cook
chutney
to serve
Course
snack
Cuisine
indian
Prep Time
20
minutes
Cook Time
10
minutes
Servings
number
Ingredients
1
banana flower
1
tsp
Cumin seeds
1
tsp
chopped garlic
1 xbd
tsps
green chilli
chopped
xbd
cup
onion
chopped
to taste
salt
1
tsp
turmeric
powder
xbd
tsp
coriander
powder
xbd
tsp
cumin
powder
xbd
tsp
red chilli
powder
1
tbsp
coriander
chopped
1 xbd
cups
red kidney beans
boiled and ground
1 xbd
tsps
garam masala
2
tbsps
breadcrumbs
1
lemon juice
breadcrumbs
to coat
1
tbsp
cutlets
oil to cook
chutney
to serve
Instructions
Cut the banana flower, remove the flowers and add to the water
Chop the remaining banana flower and add to the water.
Now strain the soaked and chopped banana flower.
To prepare cutlet mixture on a pan heat oil
Add cumin seeds, chopped garlic, chopped green chili, chopped onion, salt, turmeric powder, coriander powder, cumin powder, red chili powder, chopped banana flower and mix well.
Remove this mixture in a bowl, mix in chopped coriander, boiled and ground red kidney beans, garam masala, breadcrumbs and lemon juice.
Prepare cutlets of the mixture and coat with breadcrumbs.
Heat oil in a pan and cook the cutlets.
Place the banana flowers cover and arrange the prepared cutlets.
Serve the banana flower cutlet with chutney.
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