Kodappan cutlets / banana blossom cutlets

Name: Kodappan cutlets / banana blossom cutlets
Total time: 1500 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup Split chick peas, soaked (ChanaDal); 1 cup Banana blossom, finely chopped; 3-4 shallots; 1 inch ginger; 1 teaspoon red chilli; 1 teaspoon turmeric powder (for soaking); 1/2 teaspoon turmeric powder; 1 teaspoon fennel seeds; as needed Oil for frying; To taste Salt as required

Inish Issac @InishKitchen

#indiankitchen
When i told my family that i am going to make Kodappan Cutlets for dinner, they were surprise. This is something that we have never head off, as from our childhood we have eaten Kodappan as a side dish vegetable along with Rice. So i said, let me try out, i am sure if i mix this nutritious vegetable with pulses it will definitely give a great taste. Banana Blossom with Split chickpea is a super delicious, highly nutritious and is power packed with all vitamins, fibers and proteins. Not all the Banana flowers are suitable for cooking as some of them are bitter.

Consuming of Banana Blossoms improves the mood and lessens anxiety due to the magnesium present in banana flowers. Banana flowers helps in menstrual problems and helps in weight loss and aids in control of sugar release in diabetics.

Inish Issac @InishKitchen

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Ingredients

25 minutes

4 servings

1 cupSplit chick peas, soaked (ChanaDal)
1 cupBanana blossom, finely chopped
3-4 shallots
1 inchginger
1 teaspoonred chilli
1 teaspoonturmeric powder (for soaking)
1/2 teaspoonturmeric powder
1 teaspoonfennel seeds
as neededOil for frying
To tasteSalt as required

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Steps

25 minutes

1

Soak the Split chick peas (ChanaDal) for 8 hours
2

Finely chop the Blossoms and soak it in cold water mixed with 1 teaspoon turmeric and salt.
3

In a grinder, add the chanadal (reserve 1 tbsp for later), ginger, chilli powder, cumin seeds, fennel seeds, rough chopped curry leaves. Coarse grind it and set a side
4

Finely chop the shallots.
5

Drain the blossom and squeeze any excess water.
Add to it the shallots, turmeric powder, salt, curry leave, coarse ground mixture and the reserved dal. Use your hand to give a good hand mix.
6

Shape it as per your desire. I have given them oval shape. Now let it rest for 5 to 10 minutes in fridge.
You can prepare this dish much ahead and just fry it when required. Now deep fry or shallow fry on medium flame, until they turn out golden brown.
7

Tip: To make it more crispy and crunchy, fry it second time, as i have done it. Serve it with Ketchup or Green chilli coconut chutney. Best as healthy tea time snack or for lunch box.