Kachche Kele Ke Cutlet

Ingredients list for Kachche Kele Ke Cutlet

• 4 medium Raw banana
• Scraped Coconut
• 1/2 cup Coconut scraped
• 4 slices Bread
• 2-3 Green chillies
• a few sprigs Fresh coriander leaves
• 5 cloves Garlic
• 1 tablespoon Lemon juice
• to taste Salt
• 1/4 cup Semolina (rawa/suji)
• 8-10 Cashewnuts
• 2-3 tablespoons Oil

Method

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

Nutrition Info