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BANANA STEM CUTLET- VAAZHAITHANDU CUTLET RECIPE/VAZHAPINDI CUTLET/TIKKI

BANANA STEM CUTLET- VAAZHAITHANDU CUTLET RECIPE/VAZHAPINDI CUTLET/TIKKI

Banana stem cutlet is a tasty cutlet to serve for evening snacks. It is definitely will be the kids favorite. And it is a very good way to make the kids to eat the banana stem, even for the elders who are not a fan of banana stem also will definitely like this cutlet.
Actually I have seen this recipe in a cookery show on television and it impressed me very uch because of its simplicity and the ingredient used. Yes, before and all I didn’t even think of making cutlet with banana stem. We usually prepare poriya, sambhar kootu only with this banana stem. So there is no surprise that I got impressed. So immediately tried and it was so good. So again prepared for blog and it is really a delicious evening time snack.
In this recipe potato is used as the binding agent. It is not a major ingredient, but must. In that show, that chef told, we can replace the potato with any other root vegetables (kizhangu varities) such as sweet potato or tapioca etc., but I am not yet experimented with those thingsJ.
BANANA STEM CUTLET- VAAZHAITHANDU CUTLET RECIPE/VAZHAPINDI CUTLET/TIKKI

Also I have omitted few ingredients which are added in the original recipe to make this cutlet as simple. But am sure with these minimal ingredients itself, it tastes amazing.
Ok now coming to the recipe.
RECIPE CARD:
BANANA STEM CUTLET
SOAKING TIME:- |PREPARATION TIME: 15 Min | COOKING TIME: 10 Min
BANANA STEM CUTLET- VAAZHAITHANDU CUTLET RECIPE/VAZHAPINDI CUTLET/TIKKI


AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: SNACKS
CUISINE: SOUTH INDIAN
 YIELDS: 5 to 7 CUTLETS


INGREDIENTS:
1 cup finely chopped banana stem
½ cup mashed Potato
1 medium sized onion
1 green chilli
Few curry leaves
1 tsp crushed fennel seeds
1 tsp chilli powder
1 tsp garam masala powder
½ cup bread crumbs
2 tablespoon All purpose flour(Maida)
Water as needed
Oil as needed to shallow fry
Salt to taste

PREPARATION:
  • Wash and peel the banana stem. Then chop them into very fine pieces.
  • Coil the potatoes and mash them well.
  • Finely chop the onion, green chilies and the curry leaves and keep them aside.
  • Mix the few tablespoons of water and Flour to make a thin paste and set it aside.

METHOD:
In a pan add oil and then add the chopped onions. Saute well till it becomes translucent.
Then add the chopped banana stem and sauté. Then add the red chilli powder, salt, and stir well.
Close with a lid and let it cook in low flame for few minutes.
Then add the crushed fennel seeds and garam masala and stir.
Finally add the boiled and mashed potato and mix well.
Once everything mixed well and comes as awhole mass, remove from heat and let it cool down completely.
In the mean time mix the flour and water and make a thin paste.
Once the mixture cools down divide it into equal sized balls. Make small patties with each ball and then dip in the flour mixture and then coat the patties with the bread crumbs.
In a pan add few tables spoon of oil and then place the prepared cutlets one by one gently and cook in low flame till both the sides becomes golden brown.
Then remove from heat and serve hot along with tomato ketchup or mayonnaise.
VARIATION:
  • If you like you can add other vegetables such as carrot, beans etc.,
  • Instead of potato you can use sweet potato or tapioca.
  • If you are a non vegetarian you can use egg white instead of all purpose flour mix.

NOTES:
  • The sauting of banana stem is very important to make it cook. And to reduce the moisture. Otherwise the cutlet mixture will become runny.
  • If you like you can grind the banana stem into coarse mixture and the sauté.
  • You can add half a teaspoon of pepper powder, jeera powder or mango powder also for additional taste.

VIDEO RECIPE:

STEP BY STEP PHOTOS:
In a pan add oil and then add the chopped onions. Saute well till it becomes translucent.
BANANA STEM CUTLET- VAAZHAITHANDU CUTLET RECIPE/VAZHAPINDI CUTLET/TIKKI

Then add the green chillies, curry leaves and chopped banana stem and saute. 
BANANA STEM CUTLET- VAAZHAITHANDU CUTLET RECIPE/VAZHAPINDI CUTLET/TIKKI
 Then add the red chilli powder, salt, and stir well.
BANANA STEM CUTLET- VAAZHAITHANDU CUTLET RECIPE/VAZHAPINDI CUTLET/TIKKI
Close with a lid and let it cook in low flame for few minutes. Then add the crushed fennel seeds and garam masala and stir. Finally add the boiled and mashed potato and mix well.
BANANA STEM CUTLET- VAAZHAITHANDU CUTLET RECIPE/VAZHAPINDI CUTLET/TIKKI
BANANA STEM CUTLET- VAAZHAITHANDU CUTLET RECIPE/VAZHAPINDI CUTLET/TIKKI

Once everything mixed well and comes as a whole mass, remove from heat and let it cool down completely.
In the mean time mix the flour and water and make a thin paste.
BANANA STEM CUTLET- VAAZHAITHANDU CUTLET RECIPE/VAZHAPINDI CUTLET/TIKKI

Once the mixture cools down divide it into equal sized balls. Make small patties with each ball and then dip in the flour mixture and then coat the patties with the bread crumbs.
BANANA STEM CUTLET- VAAZHAITHANDU CUTLET RECIPE/VAZHAPINDI CUTLET/TIKKI

In a pan add few tables spoon of oil and then place the prepared cutlets one by one gently and cook in low flame till both the sides becomes golden brown.
BANANA STEM CUTLET- VAAZHAITHANDU CUTLET RECIPE/VAZHAPINDI CUTLET/TIKKI

Then remove from heat and serve hot along with tomato ketchup or mayonnaise.
BANANA STEM CUTLET- VAAZHAITHANDU CUTLET RECIPE/VAZHAPINDI CUTLET/TIKKI

Do try this recipe and please don’t forget to give your feedback in comments.
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