Continuing with my Vrat ka Khana series, here are Raw Banana & Millet Cutlets. So easy to put together, healthy and delectable, these are a treat whether you’re fasting or not!
For this Raw Banana & Millet Cutlets recipe, I used homegrown raw bananas/ plantains/ kacche kele and sama ke chawal, also known as Barnyard millet. Raw bananas are close relatives of bananas, but starchier and have low sugar content. They are a fabulous cooking ingredient – from chips to curries, they can be baked, grilled or roasted. They are a great source of potassium hence help in regulating high blood pressure, lower the risk of stroke and osteoporosis. Being rich in fiber, raw bananas also aid in better digestion and controlling blood sugar levels.
Barnyard millet ( sama ke chawal) is a popular, healthy alternative for rice during Navratri fasting. This millet is a nutritionally dense food, low in carbohydrates, high in digestible protein and fiber. Its a good source of iron and is glutenfree, making it ideal for people with gluten allergies.
Back to the recipe, this is a really simple one. The only bit of prep work is in pressure cooking the raw bananas and cooking the millets. Barnyard millet cooks rather fast. The cooked grains are sticky and a bit soggy. This helps bind the mashed raw bananas very well. Flavoured simply with regular spices from your masala box, green chilies and loads of fresh coriander, coated with crushed peanuts, these Raw Banana & Millet cutlets are perfect for any time snacking – crunchy, hearty and satiating.
NOTE:
If making it for fasting, follow the Raw Banana & Millet Cutlet recipe as it is except add sendha namak (Himalayan rock salt) in place of salt.
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- 6 small Raw Bananas/ Plantains
- 1 cup Barnyard millet/ Sama ke chawal, cooked
- 3/4 tsp salt
- 1 tsp Garam Masala
- 1 tsp Coriander/dhania powder
- 1 tsp Cumin/ Jeera powder
- 1 -1.5 tsp Chaat masala
- 2-3 Green chillies, finely chopped
- Hefty handful of fresh coriander/ cilantro, chopped
- 1/3 cup Crushed peanuts
- Oil for pan frying
- Pressure cook the raw bananas, with their skin on, till very soft. Cool a bit, peel and mash them.
- Add the cooked millets and all the spices, green chilies, and coriander to the mashed raw bananas. Mix it all very well. Taste and adjust for seasoning.
- Form into 12 equal sized balls, roll in crushed peanuts. Press them slightly to flatten them.
- Heat oil in a pan and cook the cutlets for 6-8 minutes each side till crispy and browned on both sides, Serve hot with any chutney/ sauce of your choice. Enjoy!
Here are some healthy savory millet recipes for you to try –
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