Raw banana: 5-6
Potato: 2-3
Oat flour: ½ cup (to coat the cutlets)
Ginger garlic paste: 2 tsp
Green chillies: 3-4
Coriander leaves: 1 tbsp
Cumin powder: 1tsp
Coriander powder: 1 tsp
Red chilli powder: as per taste
Amchur powder: 1 tsp
Coconut oil: 2-3 tbsp (for shallow frying)
Himalayan Salt: as per taste
Chutney
Coriander leaves
Tomato
Green chilli
Ginger garlic paste
Cumin seeds
Himalayan Salt
Pressure cook the bananas and potato in a cooker until 4-5 whistles
Peel the skin off and prepare a mash of both once it cools down.
Add all the dry ingredients to the mashed potatoes and banana and give it a good mix.
Prepare cutlets out of it and coat them in the oat flour
Shallow fry the cutlets on a medium flame in coconut oil until golden brown.
Serve these hot cutlets with coriander chutney or any dip of your choice!!
This gluten-free, pan-cooked savory snack is a perfect combination of the crunchy and hearty nutritious pack that gives you the wholesome feeling of lip-smacking flavors!
