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Crispy on the outside and soft on the inside, these Bengali-style cutlets are made from raw bananas and potatoes, seasoned with aromatic spices. A perfect tea-time snack or appetizer that's both unique and delicious.
Boil the Vegetables
Prepare the Chop Mixture
Crispy on the outside and soft on the inside, these Bengali-style cutlets are made from raw bananas and potatoes, seasoned with aromatic spices. A perfect tea-time snack or appetizer that's both unique and delicious.
This bengali recipe takes 50 minutes to prepare and yields 4 servings. At 597.95 calories per serving with 11.81g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
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Shape the Chops
Coat the Chops
Fry to Golden Perfection
Serve Hot
Add a small filling in the center of each chop before shaping. A mixture of grated coconut, raisins, and cashews, or spiced paneer works well.
For a different texture, use crushed cornflakes or panko breadcrumbs for the outer coating.
Add 1/4 teaspoon of chaat masala to the mixture for a tangy twist.
Shallow fry the chops in a few tablespoons of oil instead of deep frying for a lighter version.
Raw bananas are an excellent source of resistant starch, which acts like soluble fiber. It feeds the friendly bacteria in your gut, promoting digestive health.
Both raw bananas and potatoes are rich in potassium, an essential mineral that helps regulate blood pressure, fluid balance, and supports heart health.
The complex carbohydrates from the vegetables provide a steady release of energy, making this a filling and satisfying snack.
Kancha Kadali is the Bengali term for raw, unripe bananas, also known as green plantains. They have a starchy, potato-like texture when cooked and are used in many savory dishes.
It has healthy core ingredients like raw banana and potato, which are rich in fiber and potassium. However, since it is deep-fried, it is high in calories and fat. It's best enjoyed in moderation as a treat.
One serving of three Kancha Kadali Chops contains approximately 450-480 calories, primarily from the carbohydrates and the oil absorbed during frying.
This usually happens for two reasons: the mixture is too moist, or the oil is not hot enough. Ensure your boiled vegetables are well-drained and the mixture is firm. Always fry in medium-hot oil.
Yes, you can prepare the chops up to the coating stage. Arrange them on a tray without touching, cover with plastic wrap, and refrigerate for up to 24 hours. Fry them just before serving.
Traditionally, they are served with Kasundi, a pungent Bengali mustard sauce. They also taste great with green chutney, tamarind chutney, or simple tomato ketchup.
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