•Banana flower(kel phool),Petals separated and boiled in lemon water 1
•Oil 5 tablespoons
•Cumin seeds 1 teaspoon
•Mustard seeds 1 teaspoon
•Red chilli powder 1 teaspoon
•Turmeric powder 1/4 teaspoon
•Salted peanuts,crushed 3 tablespoons
•Beetroot,Boiled, peeled And Grated 2 medium
•Salt to taste
•Poppy seeds (khuskhus/posto),soaked 1 tablespoon
•Potatoes,boiled and peeled 3 medium
Cornflour/ corn starch
•Fresh mint leaves a few for garnishing
Method
Finely chop banana flower petals, set aside some for garnishing.
Heat 3 tbsps oil in a non stick pan, add cumin seeds and mustard seeds. When mustard seeds splutter, add banana petals, red chilli powder, turmeric powder, peanuts, beetroots, salt and sauté for 3-4 minutes. Add poppy seeds and sauté for 1-2 minutes.
Transfer this mixture into a bowl, add potatoes and mash.
Dust your palms with cornstarch, divide mixture into equal portions and shape them into oval chops.
Heat remaining oil in a non stick pan. Place the chops in the pan and shallow fry, turning sides, till golden and crisp on both sides. Drain on absorbent paper.
Transfer onto a serving plate, garnish with reserved banana petals and mint leaves and serve hot.
By Dipsikha!
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