Vazhaipoo cutlet is an interesting deep fried snack prepared using vazhaipoo (banana flower in English) and cooked potato as the base ingredients. Recently I got a big banana flower from Salem. As usual I prepared Vazhaipoo usili and vazhaipoo dosa. Still I had a cup of leftover banana flower. So I tried this Vazhaipoo cutlet recipe for the first time. It came out so well with a soft interior and crispy exterior. No one could find out this cutlet is prepared with vazhaipoo. Even kids would love it. In this recipe, I have ground the cooked banana flower to a paste and added it with mashed, boiled potato. So the taste of vazhaipoo won’t be dominant. Anyone would love to eat it. Raksha relished it with tomato ketchup. Friends, do try this vazhaipoo cutlet recipe for a change and enjoy. Ok, here you see banana flower cutlet recipe with step by step pictures.

If you are interested see my post on how to clean banana flower.

Check out my vegetable cutlet recipe, Paneer cutlet recipe, Mc Donald's style veg burger

Also check out my other vazhaipoo recipes below

Vazhaipoo kuzhambu

Vazhaipoo usili

Vazhaipoo poriyal

Vazhaipoo kootu

Vazhaipoo vadai

Vazhaipoo dosa

Vazhaipoo kola urundai

Vazhaipoo cutlet recipe / Banana flower cutlet

Vazhaipoo cutlet recipe / Banana flower cutlet recipe - An interesting, healthy snack recipe.

Cuisine: South Indian

Category: Snacks

Serves: 8

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

1 cup - 250ml

Vazhaipoo / Banana flower - 1.5 cups
Boiled potato - 2 (Big)
Big onion - 1 (finely chopped)
Crushed Fennel seeds - 1/2 tsp
Ginger garlic paste - 1/2 tsp
Red chilli powder - 1/2 to 1 tsp (adjust based on taste)
Garam masala powder - 1/2 tsp
Maida / all purpose flour OR rice flour - 2 tbsp (for binding)
Coriander leaves - finely chopped (to garnish)
Salt & water - as needed

Corn flour - 2 tbsp
Water - to make paste.
Bread crumbs - to coat the cutlet
Cooking oil – to shallow fry cutlets

HOW TO MAKE VAZHAIPOO CUTLET

Wash and clean vazhaipoo. Cook in required water till soft.
Drain the water and grind to smooth paste adding little water.
Cook and peel the skin of potato. Mash it well.
Heat oil in a kadai. Add crushed fennel seeds, chopped big onion and saute well.
Add ginger garlic paste and saute till raw smell goes off. Then add ground vazhaipoo paste.
Saute till water content is removed. Then add mashed potato, red chilli powder, salt and garam masala powder.
Mix well and cook till it becomes a whole mass.
If the mixture is too wet and watery, add maida for binding. Garnish with coriander leaves.
Remove and let it cool. Make a thick paste of corn flour for dipping the cutlet.
Make round or heart shaped cutlet. Dip the cutlet in corn flour paste.
Coat in bread crumbs. Shallow fry both the sides in a kadai. Drain in a tissue paper.
Serve with tomato ketchup.

METHOD - STEP BY STEP PICTURES

Pressure cook potato in required water. Peel the skin, mash well and set aside. Wash and clean the vazhaipoo florets by removing the black stamen (kalan). Chop roughly and cook in required water till soft. Drain the water and set aside. To make homemade bread crumbs, just grind the corners (brown part) of bread to a fine powder. Keep in a plate.

Grind the cooked vazhaipoo to a smooth paste adding little water (For variations, you can skip cooking and grind it raw). Heat oil in a kadai. Add crushed fennel seeds. Add finely chopped onion and saute till transparent.

Add ginger garlic paste and saute till raw smell disappears. Add the ground vazhaipoo paste. Saute till its water content is absorbed.

Add turmeric powder, red chilli powder, garam masala powder, salt and mashed potato. Mix well in low flame.
Keep mixing till everything comes together like a dough. If there is wetness in the mixture, add some maida or rice flour to make a dough. Lastly add coriander leaves, mix well. Switch off the flame and let it cool down.

In the mean time take corn flour in a bowl. Add some water and make a thick paste. Take bread crumbs in a plate.

Now take the cooled cutlet mixture. Make round or heart shapes as you like. Dip one cutlet in corn flour paste. Immediately coat in bread crumbs. Arrange in a plate. Follow the same for remaining cutlets too.

Heat oil in a kadai to shallow fry the cutlets. Arrange 4 to 5 cutlets per batch. Cook in low flame till golden brown on one side. Flip the cutlet and cook the other side too. Remove in a tissue paper to drain the excess oil. Serve warm with tomato ketchup.Enjoy !

Note

Adjust the quantity of chilli powder as per the taste.
For variations, you can also add mashed vegetables along with potato.
Addition of maida or rice flour helps for binding cutlet dough.
You can dip in corn flour paste and bread crumbs twice to make super crispy exterior.
If you are conscious about oil, you can just cook the cutlet in a dosa pan with little oil.

Try this interesting, healthy vazhaipoo cutlet recipe and enjoy !