Plantains belong to the banana family. They are rich in fiber, nutrients and minerals. Unlike bananas, plantains are usually infused with savory flavors. I, personally, do not like potatoes. Hence, I keep looking for substitutes for potatoes in my recipes. Growing up cutlets were one of my favorite tea time snack. I decided to experiment with different root vegetables to make cutlets instead of potatoes. That is how plantain cutlets were born! It is now a favorite in my house! I recently found out that these are a traditional food in Coorg, a hilly region in Karnataka.
What you will need:
| Ingredients | Quantity |
|---|---|
| Chaat Masala | 1/2 teaspoon |
| Chopped Coriander Leaves | 3 tablespoons |
| Chopped Onions/Shallots | 2 tablespoons |
| Cumin Powder | 3/4 teaspoon |
| Finely Chopped Garlic | 2 tablespoons |
| Kashmiri Red Chili Powder | 2 teaspoons |
| Oil | for shallow frying |
| Plantains | 1/2 kilograms |
| Salt | 1/2 teaspoon |
| Sesame Seeds | 4 tablespoons |
| Turmeric Powder | 3/4 teaspoon |
Prep Time: 45 minutes
Cook time: 20 minutes
Servings: Makes around 16 cutlets
How to make it:
- Place the whole plantains in a large pot. Add water until the plantains are submerged. Boil the plantains until they cook completely. You can pass a toothpick through the center to check if the plantains are cooked. They are cooked if it passes without resistance. This process usually takes around 45 minutes.
- Peel the boiled plantains and mash them.
- Add onion/shallots, garlic, coriander leaves, 2 tablespoons of sesame seeds, turmeric powder, salt, Kashmiri chili powder, cumin powder and chaat masala powder to the plantains. Mix everything well.
- Now make bite sized cutlets. Coat them in sesame seeds as shown.
Coat cutlets with sesame seeds - Heat oil in a frying pan and pan fry the cutlets until golden brown on both sides.
- Serve as a tea time snack with hot tea.