Podi Raw Banana Cutlets: A Firm Centre and Golden Crust

Raw banana makes a firm, savoury cutlet when it’s cooked through and cooled before mashing. A light crumb coating gives the outside a golden finish without needing a thick batter.

Tamil Podi seasons the filling here. This is an everyday snack, not a fasting recipe. Use green cooking bananas rather than sweet ripe bananas.

Ingredients for about 8 cutlets

Serves: 3 to 4 as a snack. Prep: 20 minutes, plus cooling. Cooking: about 35 to 45 minutes in total.

• 2 large raw green cooking bananas, about 450 to 500 g with skin
• 2 teaspoons Rapidli Tamil Podi to start
• 1 teaspoon grated ginger
• ½ teaspoon cumin seeds
• 2 tablespoons chopped coriander
• 1 teaspoon lemon juice, optional
• 2 tablespoons fine dry breadcrumbs for binding, plus more if needed
• ¼ cup fine dry breadcrumbs for coating
• 1 tablespoon plain flour mixed with 3 tablespoons water
• 2 to 3 tablespoons oil for shallow frying
• Salt only if needed

Cook the bananas until tender

1. Wash the green bananas and trim the ends. Cut each crossways into two or three large pieces, leaving the skin on.
2. Put in a saucepan and cover with water. Bring to a boil, then simmer for about 15 to 25 minutes. A knife should reach the centre easily, with no firm raw core.
3. Drain well. When safe to handle, peel and discard the skin. Spread the flesh on a plate so steam can escape, then cool before mashing.

The cooked flesh should be firm enough to shape. Don’t add water while mashing. If the bananas are particularly wet, let them dry on the plate a little longer.

Mix and cook a tester

1. Mash the cooled banana until there are no large hard lumps. Mix in podi, ginger, cumin, coriander, optional lemon and 2 tablespoons breadcrumbs.
2. Press a small portion into a patty. If it cracks badly, add a teaspoon of water and mix again. If too soft, add breadcrumbs a teaspoon at a time.
3. Cook a small tester in a little oil until hot through and lightly browned. Taste before adding salt or more podi to the remaining mixture.

Coat lightly and shallow fry

1. Shape 8 small patties, about 5 to 6 cm across and 1 cm thick.
2. Stir the flour-water mixture smooth. Brush each cutlet lightly with it, then coat in dry breadcrumbs. Shake off excess crumbs. Don’t taste the uncooked flour mixture.
3. Heat 2 tablespoons oil in a wide pan over medium heat. Add cutlets in a single layer, leaving space. Work in batches.
4. Cook for about 3 to 4 minutes per side until golden and hot in the centre. Add a little more oil between batches if needed. Let the first side set before turning.
5. Drain briefly on a rack or kitchen paper and serve warm.

If the crust darkens too quickly

Lower the heat. The banana is already cooked, but the centre still needs time to heat through. A fierce pan browns the crumbs before that happens.

If patties fall apart, check moisture and the tester before coating the rest. Extra crumbs help a wet mixture, but too many make it dry.

Serve while the crust has bite

A little plain curd or your usual chutney is enough. For a different filling, see our podi aloo tikki. The usage guide has more snack ideas. This recipe typically contains wheat through flour and breadcrumbs; check the podi label for its allergens.