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.
