Mexican Banana Flower Cutlet


• 1 banana flower
• 2 tbsp oil
• 1 tsp cumin seeds
• 1 tsp chopped garlic
• 1 ½ tsp chopped green chili
• ½ cup chopped onion
• Salt to taste
• 1 tsp turmeric powder
•½ tsp coriander powder
•½ tsp cumin powder
• ½ tsp red chili powder
• 1 tbsp chopped coriander
• 1 ½ cup boiled and ground red kidney beans
• 1 ½ tsp Cajun spice
• 2 tbsp breadcrumbs
• 1 lemon juice
• Breadcrumbs to coat
•Gram Flour : 2 - 3 tbsp
• 1 tbsp oil to cook cutlets
• Chutney to serve

• 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, Cajun spice, 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 Mexican banana flower cutlet with chutney

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