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Kanchkolar cutlet
Category : Vegetables, Snacks and refreshments, Bengal
Servings : 4
Time Taken : 30-45 mins
Rating :
Method
- Peel and boil bananas and mash to pulp.
- Heat ghee in pan. Add the onion, ginger, turmeric and chilli pastes.
- Mix well and for 3 to 5 mins.
- Add skinned, chopped tomatoes and finally the banana pulp.
- Mix thoroughly adding salt and sugar to taste.
- Remove from fire when mixture has browned and appears cooked. Cool.
- Divide mixture into 12 portions and shape into cutlets quarter inch thick.
- Heat ghee in a frying pan and fry cutlets until well browned on both sides.
- Remove and drain off oil.
Ingredients:
6 green raw bananas
2 onions either ground to a paste or chopped fine
1 tbsp. ginger paste
1 tbsp. turmeric paste
1 tsp. chilli paste
3 medium tomatoes, skinned and chopped
2 tbsps. Ghee
Also ghee for frying cutlets
½ tsp. sugar
Salt to taste
6 green raw bananas
2 onions either ground to a paste or chopped fine
1 tbsp. ginger paste
1 tbsp. turmeric paste
1 tsp. chilli paste
3 medium tomatoes, skinned and chopped
2 tbsps. Ghee
Also ghee for frying cutlets
½ tsp. sugar
Salt to taste
RECIPES BY REHANA KHAMBATY
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