Stuffed Banana Cutlet In Appe Pan

As I mentioned in my past post, when I was living in India, most of my neighbours were Jain. So I learned many dishes using raw banana like samosa, kela vada, banana fries, pav bhaji, Dabeli and I loved it. You won’t even notice the difference as long as banana are raw (green) and cooked right. You can use plantain instead of banana.

Most of the time we use potato but since I started using raw banana, I prefer banana over potato as it has a great health benefits. Instead of deep frying, I used appe pan (paniyaram) to cook these cutlet. You can even use air fryer. I love my appam pan which is very similar to Danish Aebleskiver pan or Japanese Takoyaki. Appe pan gives great result and crisps the outer layer of the cutlet.

You can eat these cutlet as it is with chutney and also during Hindu fasting with slight changes in ingredients. This is a  Jain recipe.. This is also vegan and gluten free. This recipe makes around 11-12 cutlets.

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Product recommended:
Appam patra

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Some of the recipes I prepared using appe pan.

Non Fried Peas Potato Patties
Non-Fried Potato Stuff Chili Pakoda (Fritter)
Vegetable Stir Fry with Manchurian Balls
Vada Pav
Lauki/Dhudhi Kofta
Dahi Vada/Bhalla
Crispy Garlic Baby Potatoes
No Fry Medu Vada
Spinach Bean Croquette

Please note that you can see printable version at the end. You need to use chrome browser to print or save a two pager copy of the recipe.

Preparation time: 20 minutes

Cooking Time: 25 minutes

Ingredients:

5 green (raw) banana
1 tbsp corn starch (amaranth flour for farali)
2-3 green chili chopped
Handful coriander (cilantro) leaves chopped
3-4 mint leaves chopped (optional)
Salt to taste
1/2 tsp amchur (mango powder)
Oil for cooking

Stuffing:
2 tbsp cashew chopped
2 tbsp dry raisins/kishmish chopped
1 tbsp fresh/dry grated coconut
Small pinch of salt

Procedure:

1. Remove both ends of banana and pressure cook for 3 whistle. Just add the water in cooker but not in vessel with banana. Once done, remove banana from cooker. Let it rest for 15-20 minutes until easy to handle. Then remove skin and grate using grater.

2. Add corn starch, chopped green chilies, chopped coriander & mint, salt and amchur to grated banana. Blend everything with hands. if you are preparing farali cutlet then use amaranth flour or potato starch (instead of corn starch) for binding. You can skip coriander if you don’t use in farali recipe.

3. In a separate bowl, prepare stuffing  with chopped cashew, raisins, grated coconut and little salt. You can add slight sugar if you prefer sweet. You can also add paneer if you like.

4. Now prepare cutlet. Oil your palm first then make small ball of banana, you can check the ball if it fits in appe pan cavity (hole). Make well in ball on your palm, add little stuffing. Circle the bowl with your hands so the surface will be smooth. Prepare all cutlets and keep on the side. I was able to make 11 cutlets.

5. Heat appam pan. Grease each hole with 1/4 tsp oil. When pan is hot, turn down the heat to medium. Drop one cutlet in each cavity/hole. Cook kofta from all sides while flipping around and add 1-2 drops of oil if needed. Cook from all sides until it’s brown. Remove from the pan when done. You can also air fry or deep fry these cutlets.

6. Serve these cutlets when hot with green chutney and yogurt. These cutlets are healthy and very delicious. Cashew and coconut adds texture and raisin makes it slight sweet. Mint was the secret ingredients which added beautiful flavour. Absolutely delicious!

Hope you will give it a go to this delicious healthy cutlets.

Also let me know if you have any questions regarding the dish.

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