- Heat oil in a pan and when the oil is hot, add in the cumin seeds. Add in the chopped onions, chopped curry leaves and green chillies. Add in the crushed ginger-garlic. Saute for a few minutes till the onions are soft. Add in the chopped banana blossom and the salt. Add in the black pepper powder and garam masala powder. Saute for 10 minutes till all the moisture from the vazhaipoo is drawn out and the mixture looks dry. The mixture would have almost reduced by half and there will be no more moisture left. Now add in the potatoes. Remove from heat and let it cool. Once the mixture is cool, form the cutlets. Shape the cutlets and press gently on the sides so the sides are tight and shape well. Take a bowl and beat one egg. Set aside. Run a few bread slices in a mixie to make bread crumbs. Set aside. Dip the cutlets in egg. Roll the dipped cutlets in breadcrumbs. Set aside on a plate. Gently try to shape the cutlets again so the breadcrumbs adhere to the cutlets well. gently pat the cutlets with your fingers. Now, refrigerate the shaped cutlets for at-least an hour. Heat oil in a kadai for deep frying. Gently lower the cutlets in hot oil. Cook the cutlets on both sides until golden brown. Remove the cutlets from oil. Drain on paper towel. Serve hot.
Vazhaipoo kabab
#myrecipe
By Chandana Guptha
Mar, 14th
555
Servings
4 persons
Cook Time
30 minutes
Ingredients
11
- 13
Ingredients
- Banana
- Potato
- Ginger garlic
- Oil
- Cumin
- Onion
- Curry leaves
- Green chillies
- Salt
- Pepper
- Garam masala
- Egg
- Bread
Instructions
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