Vazhakumbu Cutlets/Kerala Style Banana Blossom Patties
- luvlittlehearts
- Aug 17, 2016
- 2 min read
Ingredients:
Onion, finely chopped- 1/2 cup( one medium)
Green chili, chopped - 1 or 2( according to taste)
Curry leaves, chopped - few
Ginger-garlic paste - 1 tsp
Banana blossom /vazhakumbu ,chopped - 1 cup ( 1 small-see notes)
Coriander powder - 1 and 1/4 tsp
Kashmiri chili powder- 1 tsp to 1 and 1/4( or to taste)
Turmeric powder - 1/4 tsp
Black pepper powder - 1/2 to 3/4 tsp
Cubed and boiled potato - 1.5 cups
Garam masala powder- 1/2 tsp
Lemon Juice- 1/2 to 1 tsp
All purpose flour - 2 tbsp
Water - as required
Breadcrumbs - 3/4 cup or as required
Salt- to taste
Oil- as required
Method: Heat oil in a pan. Add onion, green chilies, curry leaves, and ginger-garlic paste. Saute until onion turns soft. Add the chopped vazhakumbu, coriander powder, kashmiri chili powder, turmeric powder, black pepper powder, and salt to taste. Mix well, cook for about 5 to 8 minutes or until done. Add boiled potato and garam masala. Mash it well using a spatula. Add lemon juice and mix well. Allow it to cool slightly. Shape it into small balls and lightly flatten it using your fingertips. In a bowl, mix all purpose flour and water to form a smooth paste. Dip each cutlet in the prepared batter. Roll in breadcrumbs to form an even coating. Heat oil in a pan and deep fry the cutlets over medium flame,turning once in between.Serve with tomato ketchup or chutney.
NOTES: Adjust the quantity of green chilies, salt, and chili powder according to your taste. To prepare fresh banana blossom/vazhakumbu, peel 3 to 4 outer bracts/petals and discard them. Finely chop the banana blossom , add 1 tsp coconut oil and mix well to remove the stickiness. Fresh banana blossoms will have a compact cone shape and tightly packed bracts/petals. Bracts/petals that are loosely falling apart indicate that the blossom is not fresh.If the banana blossom is not fresh peel 3 to 4 purple outer bracts/petals and discard them. Peel the banana blossom petal by petal and remove the bunch of flowers Continue the process until you reach the creamy inner core. Finely chop the inner core, the separated bracts/petals, and the cleaned inner flowers (if using). Immerse in water mixed with 1 or 2 tbsp lemon juice or salt + 1 tsp turmeric powder for about 30 min to remove their natural bitterness and to avoid discoloring. Squeeze well and drain.Wash once more with clear water, squeeze and drain well to remove excess water. Rub your hands with edible oil to avoid staining.
Happy Cooking!
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