Introducing a delightful culinary creation straight from the heart of Indian cuisine – the flavorful and aromatic Vazhapoo Cutlet! Bursting with the essence of traditional Indian flavors and enriched with the nutritional goodness of lentils, this recipe is a testament to the fusion of taste and health. With a preparation time of just 25 minutes and a total cook time of 50 minutes, it’s a quick and satisfying dish perfect for any occasion.
Ingredients:
- 1 Onion
- 1/2 Green Chilies
- 2-inch piece of Ginger
- 3-4 cloves of Garlic
- 1 sprig of Curry Leaves
- 1 Banana Flower (Vazhapoo)
- 2 Eggs
- 3-4 cups of Toor Dal (Pigeon Peas)
- 1 teaspoon Turmeric Powder
- Salt to taste
- Breadcrumbs
- Oil for frying
Nutritional Information:
- Calories: 51.7 per serving
- Fat Content: 0.6g
- Saturated Fat Content: 0.2g
- Cholesterol Content: 19.2mg
- Sodium Content: 8.4mg
- Carbohydrate Content: 8.7g
- Fiber Content: 3.1g
- Sugar Content: 1.7g
- Protein Content: 3.3g
Instructions:
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Begin by preparing the banana flower. Remove the outer layers, wash it thoroughly, and finely chop it.
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In a bowl, mix the finely chopped banana flower with 1 teaspoon of oil, a pinch of salt, and a pinch of turmeric powder. Ensure the mixture is well combined, and set it aside.
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Heat oil in a wok or frying pan. Add chopped onions, ginger, garlic, green chilies, and curry leaves. Sauté the mixture until it turns lightly brown.
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Now, add the prepared banana flower to the sautéed mixture. Mix well and cook for a few minutes over low flame, allowing the flavors to meld together.
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In a separate vessel, boil the toor dal until it’s well cooked. Once cooked, mash the dal thoroughly.
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Add the mashed toor dal to the cooked banana flower mixture. Stir well to combine all the ingredients evenly.
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Shape the mixture into small balls, giving them the appearance of cutlets.
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Crack the eggs into a separate dish and beat them lightly.
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Dip each cutlet into the beaten egg, ensuring it’s coated evenly on all sides.
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Roll the egg-coated cutlets in breadcrumbs, covering them completely.
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Heat oil in a deep frying pan. Once the oil is hot, carefully add the cutlets and fry them until they turn golden brown and crispy on the outside.
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Once fried, remove the cutlets from the oil and place them on a plate lined with clean kitchen napkins to drain off any excess oil.
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Serve the hot and crispy Vazhapoo Cutlets immediately as a delectable snack or as a flavorful side dish.
With its irresistible blend of flavors and textures, these Vazhapoo Cutlets are sure to be a hit at your next gathering. Enjoy the wholesome goodness of lentils and the aromatic essence of Indian spices in every bite!
