Banana Stem Cutlet: Crispy, Golden Snack Made from Everyday Vazhaithandu!

Getting kids to eat the super-healthy banana stem is a real task, right? Here's a clever trick: turn it into crispy, tasty cutlets. It's the perfect healthy alternative to junk food.

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How to make banana stem cutlets?

Many people find cooking banana stem a bit boring, and kids often refuse to even touch it. But you can easily turn it into a super snack they can't say no to. These hot, crispy cutlets will disappear from the plate in seconds. Plus, they are rich in fibre and not deep-fried!

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How to remove fibre from banana stem:

Instead of trying to remove all the fibre, just grate the banana stem very finely. Then, soak the grated bits in salted buttermilk for 10 minutes and squeeze out the water. This trick removes the slightly bitter taste and makes it soft. The fibre is great for health, and fine grating means you don't need to remove it. It also acts as a natural binder for the cutlet.

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Cutlet without potato:

Most cutlet recipes use potato for binding. For a healthier twist, you can use roasted millet flour or even cooked and mashed soy granules. Just mix it with the prepared banana stem. This not only boosts the protein content but also helps the mixture hold its shape perfectly without any potato.

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Aromatic blend of masalas:

Ditch the usual garam masala for this special spice mix to get that restaurant-quality flavour. Add finely chopped ginger, green chillies, and some lightly roasted and crushed fennel and cumin powder. A squeeze of lemon juice and a pinch of chaat masala will completely hide the banana stem's taste, giving it a delicious flavour, almost like a North Indian chaat.

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Oats and cashew powder coating:

This coating method will give you a cutlet that's perfectly crispy on the outside and soft inside. Skip the maida and use a cornflour-water slurry instead. Dip each cutlet in the slurry, then roll it in a mixture of powdered oats and crushed cashews. The nutty flavour from the cashews makes it a guaranteed hit with kids.

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Pan-frying method:

Here's the final step to keep it healthy: avoid deep-frying. Instead, shallow-fry the cutlets on a tawa with a little ghee or groundnut oil. Cook them on medium heat until both sides are golden brown. This method makes the oat coating super crispy while the banana stem inside steams and becomes incredibly soft. Serve them hot with some mint chutney.