How to make Kachche Kele Ke Cutlet -

Boiled and mashed raw bananas mixed with bread, coconut and spices, shaped into cutlets and shallow-fried.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Raw banana (कच्चा केला), Scraped Coconut (कसा हुआ नारियल)

Cuisine : Indian

Course : Snacks and Starters

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Kachche Kele Ke Cutlet

Kachche Kele Ke Cutlet Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Kachche Kele Ke Cutlet Recipe

  • Raw banana 4 medium

  • Scraped Coconut

  • Coconut scraped 1/2 cup

  • Bread 4 slices

  • Green chillies 2-3

  • Fresh coriander leaves a few sprigs

  • Garlic 5 cloves

  • Lemon juice 1 tablespoon

  • Salt to taste

  • Semolina (rawa/suji) 1/4 cup

  • Cashewnuts 8-10

  • Oil 2-3 tablespoons

Method

Step 1

Steam bananas for five to ten minutes. Cool, peel and mash them. Remove edges of bread slices, soak in half a cup of water for a minute. Squeeze to remove extra water and keep aside.

Step 2

Remove stems, wash and finely chop green chillies. Clean, wash and finely chop coriander leaves. Peel, wash and grind garlic. Split cashewnuts into halves.

Step 3

In a bowl mix mashed bananas with scraped coconut, soaked bread, green chilles, coriander leaves, garlic paste, lemon juice and salt. Mix well and divide the mixture into sixteen to twenty equal portions.

Step 4

Roll each portion and press slightly to form a cutlet. Take semolina in a plate, roll the cutlets in it and place a split cashewnut on top of each. Heat oil in a frying pan and shallow fry the cutlets in batches till crisp and golden.

Step 5

Drain onto an absorbent paper. Serve hot with a chutney or sauce of your choice.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.