Vazhakoombu Cutlets / Banana Flower Cutlet

Banana flower


Banana Flower cutlet

I am not a great fan of banana flower but somehow this cutlet is one of my favourites. It tastes that good.


Banana flower – 2 cups, finely chopped in your food processer ( Please discard the outer dark layers & use only the light coloured leaves, otherwise your cutlet will turn bitter)

Cooked & mashed potato – 1 cup

Turmeric powder – a pinch

Mustard seeds – 1/2 tsp

Onion – 1 large, finely chopped

Garlic – 2 big cloves, minced

Greenchilly – 2 numbers, slit

Ginger – a small piece

Curry leaves – a few

Cilantro – 3 tbsp, chopped

Garam masala powder – 1/2 tsp

Pepper powder – 1/2 tsp

Egg – 1 small, beaten well

Bread crumbs – as needed

Oil – as needed


Cook the finely chopped banana flower adding 1/4 cup of water, 1 tsp of salt & a pinch of turmeric powder for 15-20 minutes / till done.

Heat oil & splutter the mustard seeds. Add the finely chopped onions, garlic, ginger, greenchilly & torn curry leaves. Saute till the onion mixture turns golden brown. Add the cooked banana flower & stri fry on high heat till the mixture becomes dry.

Add the mashed potato, garam masala, pepper powder & chopped cilantro. Make small lemon sized balls from the mixture. Dip each ball in the beaten egg & roll in bread crumbs. Flatten them slightly with your palm.

Heat oil & fry the cutlets on medium high heat ( otherwise the cutlets will break) till brown on both sides.

Serve hot with tomato ketchup.

Note :-

You can add 1/4 cup cooked carrots to these cutlets if you like.

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