Vazhappoo Cutlet

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

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

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

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

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

Knead the mixture into a firm dough and divide into uniform flat patties.

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

The use of breadcrumbs is mandatory to achieve the signature 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 mint chutney for an authentic experience.