Raw bananas and potatoes in a spicy, golden patty with a surprise in the center, these cutlets are a great choice as appetizers for a gathering, or as an afternoon snack. You can prep ahead and then fill and finish cooking these cutlets just before serving. Serve these hot with a mint chutney, or a spicy tomato ketchup.
I have fond memories of one of my aunts making these for me as a teenager in Bangalore. This summer, I finally had a chance to catch up with my aunt and try this recipe myself. I am confident this will be a hit with your family too. (Recipe by Mrs. Suma Gopalaswamy)
Balekai (Raw Banana) Cutlet
Ingredients
For Cutlets
- 4 Raw green bananas
- 3 Potatoes medium sized, Use a waxy variety such as White or Yukon gold
- 1-2 Green chili adjust based on spice tolerance
- 2" piece Fresh Ginger chopped coarsely
- 6 Garlic cloves
- 1 Tsp Dhania powder Coriander powder
- 1/2 Tsp Chili powder adjust based on spice tolerance
- 1/2 Tsp Garam masala
- 3/4 Tsp Salt to taste
- Vegetable oil for shallow frying
For Filling
- 1 Onion minced finely
- 1-2 Green chilis minced finely
- 10 stalks Fresh cilantro minced finely
- 1 Tsp Lemon juice
Instructions
- Wash and cut the bananas and potatoes into halves. Do not peel the bananas.
- Using your preferred method, steamer or pressure cooker, steam the bananas and potatoes until they are soft.
- While the bananas are steaming, prepare the aromatics to add to the cutlets. Pound the garlic, ginger, and green chilis into a paste using a mortar and pestle. You may use a small chopper or blender to make the paste, however avoid adding any water to the paste.
- Prep the filling. Combine minced onions, chilis, lemon juice, and cilantro and set aside in a separate bowl.
- When the bananas and potatoes are done steaming, allow them to cool slightly before peeling the bananas. Discard the peels.
- Mash the bananas and potatoes finely. If you have a potato ricer, or a chakli press, run the potatoes and bananas through it to get them to be fluffy and smooth.
- Add the ginger garlic chili paste, dhania powder, chili powder, garam masala, and salt. Mix gently until the spices are fully incorporated and the mixture holds together into a soft dough. Taste and adjust the spices. I typically start slow with salt and add more as I taste and balance everything.
- Take a small handful of the dough and shape into a 2” wide disk using your fingers. Add a scant amount of the filling, say a 1/2 tsp, and fold the disk around the filling, pressing gently to seal the filling into the mashed banana. Press gently between your palms to form a cutlet. The final shape will resemble a small idli, or a burger patty.
- Repeat this process with the rest of the dough.
- In a wide flat bottomed skillet, shallow fry the cutlets in batches until they are golden brown and crisp on both sides. Be patient, fry them on medium-low heat for the best crisp texture.
- Drain on paper towels and serve immediately with mint chutney, or spicy tomato ketchup.
Notes
- This is an addictive, crowd favorite. If you are estimating portion sizes for a group of guests, expect to make more than a normal portion.
- These cutlets may also be deep fried. While this will cook them faster and crisper, I find shallow frying to be just as good, with a lot less oil.
- This recipe may be prepped ahead. Make the cutlet dough ahead of time, and then fill just before shallow frying to keep the onions from sweating too much juice making the cutlets difficult to fry.
- Reheat leftover cutlets in an air fryer to crisp them up again.