Vazhakoombu cutlets| Banana blossom cutlets

Who doesn't like to have a hot spicy cutlet accompanied with a cup of piping hot tea. Today, we will see a special tasty cutlet with banana blossom/ vazhakoombu / vazhachundu / Kudappan. These spicy deep fried snacks are one the most tempting cutlets I have ever tasted.

I have already given a post on banana blossom. In that post, I have explained the cleaning and handling techniques in details. If you have any doubts, please go to that post Vazhakoombu thoran or banana blossom stir fry.

But still, I would like to remind that not all varieties of banana blossom are not suitable for cooking. Some of them have a bitter taste. So choose a good variety of blossoms.


Have a look at other cutlet recipes

Vegetable cutlet
Kappa Cutlet

Vazhakoombu cutlets Author: Anju Aneesh Cuisine: South India Recipe type: Snacks Preparation time: 20 minutes | Cooking time: 15 minutes| Total time: 35 minutes Ingredients 1 medium banana bloosom / Vazhakoombu / Vazha chundu / Kudappan 1 large onion, chopped thinly 2 green chilies, chopped finely 1" piece ginger, chopped finely 1 large potato, boiled and mashed 1 spring curry leaves 1/2 teaspoon chili powder (optional) 1/4 teaspoon turmeric powder 1 teaspoon pepper powder 3/4 teaspoon garam masala 1 cup bread crumbs 1 tablespoon maida or cornflour Oil for frying Direction of preparation of vazhakoombu cutlets Heat oil in a pan, then saute finely chopped onions, green chilies, ginger and curry leaves till the onion turns transparent. No need to brown. Once the onion turns transparent, add finely chopped banana blossom and saute for one or two minutes. Add in all the salt and spice powders (like 1/2 teaspoon chili powder (optional), 1/4 teaspoon turmeric powder 1 teaspoon pepper powder and 3/4 teaspoon garam masala)  Saute again for about three to four minutes. After that cook covered on low flame till the they cooked completely and turn soft. Transfer everything into another bowl and wait till it comes to a touchable temperature. Mash and mix everything well with your hand and make small balls out of  it. Make a batter by mixing 1 tablespoon cornflour or madia with 4  tablespoons of water.  Dip each ball into the batter and roll in bread crumbs. Slightly flatten the balls by pressing between your palm and shape it. Heat oil in a pan and deep fry or shallow fry them until both sides of the patties turns golden brown in color. Remove from heat and serve with tomato ketchup or mint chutney.

Step by step preparation of banana bloosom

1. Heat oil in a pan and add in finely chopped onion, green chilies, ginger and curry leaves. 
   
2.  Saute till the onion turns transparent. No need to brown.
   
3. Once the onion turns translucent, add chopped banana blossom pieces. Either keep chopped banana pieces in water or apply some oil over it in order to prevent darkening. I usually keep in water and squeeze all water before use.
   
4. Mix well and saute for one or two minutes till the mixture heats up. Then salt to taste,  1/2 teaspoon chili powder, 1/4 teaspoon turmeric powder, 3/4 teaspoon garam masala and 1 teaspoon pepper powder.
   
5. Mix well and cook covered on low flame till the pieces cooked well.
   
6. Then add mashed potatoes.
   
7. Mix nicely so the mixture loses the extra moisture content and became dry as possible.
   
8. Then transfer everything into another bowl and keep this for some time till the mixture cools down completely.
   
9. Then mix everything well with your hands or a spoon and mash if any big pieces of potato is remain there. You can add some bread crumbs if the mixture is still wet.
   
10. Now make small lemon sized balls.
    
11. Dip these balls in corn flour or maida batter made by mixing 1 teaspoon flour in 3 to 4 teaspoons water. (You can use egg whites also).
    
12. Then roll in bread crumbs.
    
13. Flatten by gently pressing between your palm. Then give desire shape.
    
14. Heat oil in another pan and fry them until they turn golden brown color. 
    
15. Flip  and cook the other side also. 
    
16. Serve hot with tomato ketchup or mint chutney.
    

Suggestions and tips

1. Some varieties of banana flower will have a slight bitter taste. If you are not sure about the variety, boil in water first, discard water. Use this drained kudappan for cutlets.
2. Chopped banana blossom shows a tendency to turn black with time. To avoid this, keep the pieces in water till use. The use of oil will also give the same effect.  
3. Make sure that you squeezed all the water before cooking.