6 March, 2024
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How To Make Best Authentic Banana Flower Cutlets Recipe
Banana blossoms are widely used in traditional Bengali vegetarian cuisine. Traditionally, we serve them as a main course along with dal and rice, or shape them into crispy cutlets to serve as appetizing starters. However, this classic recipe is on the verge of becoming a lost art due to the complicated process of cleaning the flowers. Because each bloom contains a tough stigma and sepal that do not soften during cooking, they must be meticulously removed before chopping. Furthermore, when cooked with rustic spices, these blossoms develop a spectacular meaty texture that makes a wonderful vegan meat substitute. Therefore, follow along to master this nutritious, iron-rich heritage recipe at home!
The flowers when cooked with spices have a meaty texture and can create dishes which can taste like meat or can be considered as meat substitute for vegans. In older days the widows in Bengal were debarred from consuming any meat based dishes and a whole array of delicious vegetarian cuisine has been developed revolving around this tradition.
Recently I got these larger sized banana blossoms in Kolkata vegetable market which belonged to a specific species of banana and it took less time to clean the flowers as they were huge and hardly had any stigma. Check out the recipe below.
Is banana flower used for cooking?
Yes, they can be used in making curries, appetizers or salads. They taste unique and delicious..
Does banana blossom taste like banana?
They have a strong taste and slightly bitter.
What are the effects of banana blossom?
Banana flowers are rich in iron and helps to lower diabetes and blood cholesterol levels.
Ingredients
1 banana blossom
2 tbsp ginger and green chili paste
1 cinnamon
3 to 4 green cardamom
3 cloves
1 bay leaf
1/2 cup freshly grated coconut
2 tbsp oil (mustard oil) or any vegetables oil
1 cup oil for frying
4 to 5 boiled potatoes
1/2 cup cornflour
1 cup panco crumbs (optional) or oats
Cooking Instructions
Finally, roll the coated cutlets in crunchy panko breadcrumbs or oats, deep fry until golden brown, and serve hot!
First, clean the individual flowers carefully by discarding the tough inner stigma and sepal from each one.
Next, chop the cleaned blossoms finely and boil them in water with a pinch of turmeric until tender.
Then, drain the water thoroughly and mash the cooked flowers gently.
Afterward, heat mustard oil in a wok and temper it with a bay leaf and whole aromatic spices.
Subsequently, add your fresh ginger-chili paste and sauté until the raw aroma completely disappears.
Now, stir in the mashed flowers along with freshly grated coconut, sugar, and salt to taste.
Following that, prepare smooth mashed potato cups and place a spoonful of the sweet-savory flower stuffing inside.
Simultaneously, close the potato cups tightly and dip them into a smooth cornflour slurry.
Banana flower cutlets
Ingredients
Ingredients
- 1 banana blossom
- 2 tbsp ginger and green chili paste.
- 1 cinnamon
- 3 to 4 green cardamoms
- 3 cloves
- 1 bay leaf
- 1/2 cup freshly grated coconut.
- 2 tbsp Mustard oil or any vegetables oil
- 1 cup oil for frying
- 4 to 5 boiled potatoes
- 1/2 cup corn flour
- 1 cup panko crumbs optional or oats
Instructions
Preparations
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Clean the flowers, by discarding the stigma
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Chop them finely
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Boil then in water till tender
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Drain and mash them
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Add mustard oil in work and heat
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Add the bay leaf and whole spices
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Add ginger paste and fry.
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Add the mashed flowers
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Add sugar and salt as per taste.
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Make cups out of mashed potatoes and add spoonful of these flowers’ fillings.
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Close the cup and dip them in corn flour slurry
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Roll them in oats or panko crumbs and deep fry
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Serve them hot with ketchup
Pro Tips for Making Perfect Banana Flower Cutlets
To ensure your cutlets turn out beautifully crispy and hold their shape every single time, follow these essential tips:
- Prevent Discoloration: While cleaning, drop the chopped banana flowers directly into a bowl of water mixed with a pinch of turmeric and buttermilk. This stops the high iron content from turning the blossoms black.
- Moisture Control: Make sure to squeeze out all excess water from the boiled flowers before sautéing them. Too much moisture will make the filling soggy and difficult to shape into potato cups.
More Authentic Recipes to Explore
If you love mastering traditional, comforting vegetarian or festive dishes, explore these other favorite guides from the blog:
- Festive Breakfast Menu: Pair these crispy cutlets with a classic puffy bread by learning how to make the ultimate Bengali Luchi Tarkari recipe.
- The History of the Dish: This heritage recipe is deeply rooted in local culture. You can read more about the fascinating cultural evolution and traditional preparation methods of Bengali cuisine on Wikipedia to see how these unique vegetarian delicacies developed.
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