How to make Vazhakkai Cutlet -

Raw banana cutlet.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Raw Banana (कच्चा केला), Pressed Rice

Cuisine : Tamil Nadu

Course : Snacks and Starters

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Vazhakkai Cutlet

Vazhakkai Cutlet Recipe Card


The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food.   A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Vazhakkai Cutlet Recipe

  • Raw Banana steamed 3-4

  • Pressed Rice 4 tablespoons

  • Red chilli powder 1/2 teaspoon

  • Green chillies chopped 1-2

  • Cumin powder 3/4 teaspoon

  • Roasted peanuts crushed 1/4 cup

  • White sesame seeds roasted 1 tablespoon

  • Fresh coriander leaves chopped 2 tablespoons

  • Salt to taste

  • Bread crumbs 1/2 cup

  • Oil for shallo


Step 1

Peel the steamed bananas, mash them and place in a bowl. Soak the poha in a bowl in a little water.

Step 2

Add red chilli powder, green chillies, cumin powder, peanuts, sesame seeds, coriander leaves and salt to the bananas and mix well.

Step 3

Drain the poha and squeeze to remove excess water and add to the banana mixture. Add 1-2 tbsps breadcrumbs and mix well. Divide this mixture into equal portions and shape them into round cutlets.

Step 4

Heat oil in a non-stick pan. Roll the cutlets in breadcrumbs and place in the pan and shallow fry on medium heat till golden brown and crisp on both sides.

Step 5

Drain on absorbent paper and serve hot with a chutney 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 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.