Aratikaya Cutlet – who knew you could make cutlets with raw green plantains! Mashed plantain cutlets/patties are a healthier way to prepare plantains. Just a sprinkling of basic dry spices, fresh herbs and a drizzle of lemon juice brings these mashed plantain patties to life. Shallow fry the plantain patties for a guilt-free and healthy snack or side dish.
Plantains are called Aratikaya in Telugu, Kacha Kela in Hindi and Kaach Kola in Bengali.
Pan-fried green plantain patties are really easy to make and taste really nice. A unique and delectable side dish/snack recipe with plantains.
Aratikaya Cutlet Recipe:
You can prepare delicious and healthy cutlets from green plantains under 30 minutes. Serve Aratikaya cutlet as the perfect teatime snack or as a side with rice and dal. Or just wedge the patties between pav buns for a delicious veg burger.
How to make Andhra Aratikaya Cutlet:
To prepare Plantain cutlets, take 3 raw plantains, trim the ends, cut them in half and boil/pressure-cook them with a pinch of turmeric and salt till cooked through.
Remove with a slotted spoon and place the cooked plantain in a colander to drain out water completely. Once they have cooled down, peel the skin and mash them well.
To a mixing bowl add the mashed plantains, finely chopped onions, chopped green chillies, finely grated ginger, freshly chopped coriander leaves and mix well.
Add salt, cumin seeds, asafoetida, garam masala powder and lemon juice. Combine well.
Apply a little oil on your palms. Take small portions of the aratikaya mixture and shape them into slightly flattened discs or cutlets.
Heat some oil in a non-stick frying pan. Place the cutlets in the pan and shallow-fry the cutlets over moderate heat.
Fry till the aratikaya cutlets turn golden brown on both sides.
Remove with a slotted spoon onto a paper napkin.
Serve Aratikaya Cutlet Andhra style with tomato ketchup or as a side with rice and dal.
If you are looking for aratikaya recipes, do try out Aratikaya Vepudu Kura and Vazhakkai Podimas.
Plantain Cutlets Recipe details below:
- Green plantains – 3
- Salt – ⅛ tsp
- Turmeric – ⅛ tsp
- Onion – 1 small, chopped finely
- Green chillies – 2, chopped finely
- Grated ginger – ½ tsp
- Coriander leaves – 1 tbsp, chopped finely
- Salt – ½ tsp
- Asafoetida – ⅛ tsp
- Cumin seeds – ¼ tsp
- Lemon juice – ½ tsp
- Garam masala powder – ¼ tsp
- Oil – 1 ½ tbsp
- Boil or pressure cook plantains till soft. Place in a colander till cool. Peel and mash the plantains.
- In a mixing bowl take mashed plantains, chopped onion, chopped chillies, grated ginger, salt, hing, cumin seeds, garam masala powder and lemon juice.
- Mix well.
- Grease your palms with oil. Take little portions of the prepared mixture and shape them into cutlets.
- Heat oil in a non-stick pan. Place the cutlets in a layer and shallow fry the cutlets on medium heat. Once the cutlets brown on both sides, remove with a slotted spoon.
- Serve spicy Plantain Cutlets with Rice and Dal or as an appetizer/snack.