Raw Banana Cutlet Recipe - No Onion No Garlic Jain Cutlet
A healthy Jain recipe, Raw Banana Cutlet Recipe is made using raw banana as the name suggests along with simple spices. Serve it on a rainy monsoon evening with a piping hot cuppa tea.
A healthy gluten free appetizer, Raw Banana Cutlet Recipe uses absolutely No Onion & No Garlic Apart from being delicious, this Raw Banana Cutlet is also very healthy.
A complete Jain Recipe, as it uses no root vegetables or onion or garlic for that matter. Perfect for rainy evening snacks or a cocktail bite or in the lunchbox.
If you like this recipe, you can also try other Cutlet Recipes such as
- 2 Raw Banana
- 1/2 cup Fresh coconut , grated
- 1 Green Chillies
- Salt , to taste
- 1 teaspoon Cumin (Jeera) powder
- 1 teaspoon Black pepper powder
- 1 teaspoon Chaat Masala Powder
- Cooking oil , for basting or shallow frying
How to make Raw Banana Cutlet Recipe - No Onion No Garlic Jain Cutlet
To begin making the Raw Banana Cutlet recipe, wash and place the raw green bananas along with the peelin a pressure cooker. Pressure cook for 4 whistles and turn off the flame. Allow the pressure to release naturally.
Once the pressure has released, remove the raw bananas, peel of the skin and discard the peel. Transfer the banana into a mixing bowl.
Into the same mixing bowl, add the grated coconut, salt, pepper powder, chaat masala, and cumin powder, mix well until combined.
Make round balls of equal sizes, flatten them between your palms.
Now heat a skillet on medium flame, add very little oil and place the raw banana cutlets in them. Cook for 5-7 minute, flip and cook on the other side as well. The tikkis should be well cooked having a lovely golden brown colour.
Monika is ex-IT person turned into a Food Blogger, Consultant, Home Baker and an Amatuer Food Photographer. From one role to many, she feels it's been an exciting journey. She is also the author of the hugely popular food blog "Sin-A-Mon Tales" in which she shares her reviews, recipes and food stories from her travels and childhood. She also writes for many online websites and publications. She is also an avid reader, an obsessive traveller and is always looking for food history and culture.