Vadapoo Cutlet Recipe

Banana Blossom Cutlets Recipe:

1. Heat oil in a pan and add cumin seeds. Once they sizzle, add chopped onions, curry leaves, and green chilies. For spicier cutlets, add more green chilies.
2. Stir in crushed ginger and garlic, sauté until the onions soften.
3. Add chopped banana blossom (vazhaipoo), salt, black pepper powder, and garam masala.
4. Sauté for about 10 minutes until the moisture evaporates and the mixture is dry, reducing in size.
5. Add boiled potatoes, remove from heat, and let the mixture cool.
6. Once cooled, shape the mixture into cutlets. If it’s hard to form, add extra potatoes for better shaping.

Breading the Cutlets:

1. Beat one egg in a bowl and set aside.
2. Blend bread slices to make breadcrumbs. Set aside.
3. Dip the cutlets in the egg, then coat with breadcrumbs. Gently reshape the cutlets.
4. Refrigerate the cutlets for at least an hour to prevent them from breaking during frying.

Deep Frying:

1. Heat oil in a pan for deep frying and gently lower the cutlets into the hot oil.
2. Fry the cutlets until golden brown on both sides.
3. Remove from oil, drain on a paper towel, and serve hot.