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Banana Flower Cutlets
Want to get adventurous with appetisers? The crispy banana flower cutlet will spice up your life.
Chef Ranveer Brar Banana Flower Cutlets Recipe

- Indian

Cooking Time

-12-15 Min

Preparation Time

- 15 Min



  • 1 banana flower
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 1 tsp garlic, chopped
  • 1½ tsp green chillies, chopped
  • ½ cup onionsfinely chopped
  • 1 tsp turmeric powder
  • ½ tsp coriander powder
  • ½ tsp cumin powder
  • ½ tsp red chilli powder
  • 1 tbsp coriander, chopped
  • 1½ cup kidney beans, boiled and ground
  • 1½ tsp Cajun spice
  • 2 tbsp breadcrumbs
  • 1 wedge lemon, juiced, Breadcrumbs for coating, Salt to taste
  • FOR garnish
  • green chutney
  • Skin of banana flower


  1. 1

    Cut the banana flower into half.
  2. 2

    Remove the hard outer purple layers (reserve for garnish) and stem, keeping the softer inner leaves and tender flower.
  3. 3

    Finely chop the tender leaves and flower and put them in a bowl.
  4. 4

    Rinse twice in water.
  5. 5

    To prepare the cutlet mixture, heat oil in a pan.
  6. 6

    Add cumin seeds, chopped garlic, chopped green chillies, chopped onions, salt, turmeric powder, cumin powder, coriander powder and red chilli powder, and stir-fry.
  7. 7

    Add banana flowers, cook for 5 minutes and set aside the mixture in a bowl.
  8. 8

    Add chopped coriander, kidney beans, Cajun spice, breadcrumbs and lemon juice, and mix well.
  9. 9

    Make small tikkis from the mixture and coat them with the breadcrumbs.
  10. 10

    Heat oil in a pan and shallow fry the cutlets on both sides and set aside.
  11. 11

    Arrange the cutlets on cleaned outer layers of the purple banana flower and garnish with coriander leaves.
  12. 12

    Serve with chutney.

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