INGREDIENTS
1st
vazha chund (banana flower)cooking
vazha chund (banana flower)-1medium size
turmeric powder 1/4tsp
salt-1/2tsp
water -100ml
2nd
Cutlet mixture making
cooking oil-2tbsp
ginger-1tsp
garlic-1tsp
onion -1medium
turmeric powder-1/4tsp
kashmiri chilli powder-1tsp
chicken masala-1tsp
fennel powder-1/2tsp
pepper powder-1/2tsp
garam masala-1/2tsp
cooked vazha chund
potato -2medium
3rd
cutlet making
egg-2
bread crumbs-3bread
cutlet masala
cooking oil-deep fry
Preparation
Chop banana flower into small pieces, then wash it well. Add the flower to a pan, add salt and turmeric, then cook it for 10-15 minutes in low flame. Heat oil in a pan, add ginger and garlic paste, saute it well, then add onion, saute until the color become golden brown, now add masala powders, mix to turn aromatic, next add cooked banana flower and boiled and mashed potato, combine all well, then turn off flame. Wait until the heat is gone, then make cutlets, dip it in egg mix and coat evenly with bread crumbs, fry the cutlets in hot oil.
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