Vazhappoo Cutlet

Clean and chop the banana flower finely; soak in buttermilk or water with turmeric to prevent professional-grade browning.

In a heavy-bottomed pan, sauté the chopped onion, ginger-garlic paste, and green chilies until professional-grade aromatic.

Add the chopped banana flower and cook until it is professional-grade tender and the moisture is professional-grade evaporated.

The thorough cooking of the flower is the absolute secret to achieving the traditional professional-grade savory flavor profile.

Combine the cooked flower mixture with mashed potatoes and garam masala in a large professional mixing bowl.

Knead the mixture into a professional-grade firm dough and divide into uniform professional-looking flat patties.

Dip each patty into a thin professional-grade cornflour slurry and roll in breadcrumbs for an even professional-grade coating.

The use of breadcrumbs is mandatory to achieve the signature professional-grade crisp and shimmering exterior.

Deep-fry the patties in hot oil over a consistent medium flame until they are shimmering golden-brown and crisp.

Drain and serve the Vazhappoo Cutlets hot with a side of professional-grade mint chutney for an authentic experience.