Home » Snacks » Ethakka ( Plantain ) Cutlet

Ethakka (Plantain) – fully Ripped – 500 gram
White kasakasa – 25 gram
Cashew Nut ( chopped) – 15 nos
Kismis – 25 gram
Sugar – 2 big spoon
Cow Ghee – 2 big spoon
Cardamom – 2
Bread Crumps – 25 gram
Egg beaten – 1 nos
Preparation Method
Boil the plantain (ethakka ) along with the skin in water until they become soft enough to be smashed. When cooked remove the skin and seed and smash them into a thick paste. Clean the Kaskas and heat it in a pan until it become light brown colour.Fry Kismis and Cashew Nut in the Ghee and add it with sugar, kaskas , cardamom powder and mix with the Plantain( ethakka ) paste and mix well to make a dough. Make lemon size balls with the mix and press them in the centre to make the shape of a cutlet. Then dip it in bread crumbs and beaten egg and deep fry in the dalda. Ethakka cutlet is ready

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