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 helping in regulating high blood pressure, and lowering 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, and high in digestible protein and fiber. It's a good source of iron and is gluten-free, making it ideal for people with gluten allergies. And it's a wonderful grain to add to your everyday diet.
How Can I Make These Cutlets
Back to the recipe, this is a simple one. The only bit of prep work is in pressure cooking the raw bananas and cooking the millets.
Barnyard millet cooks rather fast. I cook them in a pan like rice. The cooked grains are sticky and a bit soggy. This helps bind the mashed raw bananas very well.
These cutlets are flavored simply with regular spices from your masala box, green chilies, and loads of fresh coriander and coated with crushed peanuts. This coating makes them so crunchy and adds another dimension to the flavor profile.
Served with a spicy green coriander mint green chutney these raw banana & millet cutlets are perfect for any time snacking - crunchy, hearty, healthy, and satiating.
My kids love these, as a meal - served smashed on top of rotis/ flatbreads, smothered with chutney or ketchup, and rolled up... Indianised taco, if you please!
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.
Here Are Some More Millet Recipes For You To Try
Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these raw banana and millet cutlets as much as we do!
📖 Recipe
Raw Banana & Millet Cutlets
Ingredients
- 6 small Raw Bananas/ Plantains
- 1 cup Barnyard millet/ Sama ke chawal, cooked
- 3/4 tsp Salt
- 1 tsp Garam Masala
- 1 tsp Coriander
- 1 tsp Cumin powder
- 1 -1.5 tsp Chaat masala
- 2-3 Green chilies, finely chopped
- Hefty handful of fresh coriander/ cilantro, chopped
- 1/3 cup Crushed peanuts
- Oil for pan frying
Instructions
- 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!
Ruchi says
Nice
How to make in microwave oven?
Natasha Minocha says
Thank you! I actually have never made these in the microwave, so am not sure how to go about it. 🙂