Navratri Chaitra Navratri 2026 Recipes: Know How To Make Coconut And Banana Cutlet With Aromatic Curry Leaf Dust
Try a crispy and healthy coconut and raw banana cutlet recipe with curry leaf flavor, perfect for adding variety to your fasting meals.
(Chef Arjyo Banerjee)
The Coconut & Raw Banana Cutlet with Curry Leaf Dust is a vibrant expression of how simple, sattvic ingredients can be transformed into something deeply flavourful and satisfying. Rooted in traditional fasting practices, this dish uses raw banana and potato as its base. Both these ingredients are known for their natural binding properties and ability to provide sustained energy during long fasting hours.
Raw banana, in particular, is a powerhouse of resistant starch and essential nutrients, supporting digestion and offering a steady release of energy. Combined with fresh coconut, which brings healthy fats and a subtle sweetness, the cutlet achieves a well-rounded nutritional balance. The use of sendha namak and gentle spices ensures the dish remains aligned with vrat guidelines while still delivering a layered taste experience.
What truly elevates this preparation is the curry leaf dust. A fragrant, earthy element that adds depth and a distinctive character to the dish. Curry leaves are known for their antioxidant and digestive benefits, making them a thoughtful addition that enhances flavour and wellness. The crisp exterior, achieved through a coconut coating, contrasts beautifully with the soft, flavourful interior, creating a satisfying textural play.
This dish symbolises the ingenuity of fasting cuisine, where limitations inspire creativity. It showcases how everyday ingredients can be reimagined into something festive and memorable. Paired with a cooling coconut-yogurt dip, it offers a refreshing balance, making it ideal for both intimate meals and celebratory gatherings.
Chef Arjyo Banerjee is the Chief Culinary Officer at Compass Group India
Ingredients
- 400 Gram Raw banana (boiled, grated): For Cutlet Base
- 150 Gram Potato (boiled, mashed)
- 120 Gram Fresh coconut (grated)
- 5 Gram Green chilli (finely chopped)
- 10 Gram Ginger (grated)
- 5 Gram Cumin seeds (roasted, crushed)
- 3 Gram Black pepper powder
- 10 Gram Sendha namak
- 10 Milliliter Lemon juice
- 20 Gram Fresh coriander (chopped)
- 80 Gram Singhara atta (water chestnut flour): For Coating
- 120 Milliliter Water
- 80 Gram Desiccated coconut
- 150 Milliliter Ghee / Peanut oil: For Frying
- 25 Gram Curry leaves: For Curry Leaf Dust
- 2 Gram Sendha namak
- 1 Gram Black pepper
- 100 Gram Fresh coconut: Coconut-Yoghurt Dip
- 100 Gram Thick curd
- 3 Gram Green chilli
- 3 Gram Roasted cumin powder
- 5 Gram Sendha namak
- 5 Milliliter Lemon juice
Cooking Instructions
For Cutlet: Combine all ingredients in a mixing bowl, mix into a firm, non-sticky dough. Adjust salt & acidity (vrat food needs slight sharpness). Rest for 10 mins.
Shaping: Portion into 40 g each, shape into tikkis/discs then chill for 15 mins for better binding.
For Cutlet Coating: Make a smooth slurry with singhara atta and water. Dip each cutlet in slurry, coat with desiccated coconut. Press gently for even coating.
Frying: Shallow fry on medium heat (160–165°C approx), cook till golden and crisp on both sides. Drain on absorbent paper.
For Curry Leaf Dust: Fry curry leaves till crisp, let it cool completely, then grind into fine aromatic powder.
For Coconut Yoghurt Dip: Blend the ingredients to smooth consistency, adjust seasoning, and chill before service.
Summary
Chaitra Navratri 2026 Recipes: Know How To Make Coconut And Banana Cutlet With Aromatic Curry Leaf Dust
Try a crispy and healthy coconut and raw banana cutlet recipe with curry leaf flavor, perfect for adding variety to your fasting meals.
Ingredients
- 400 Gram Raw banana (boiled, grated): For Cutlet Base
- 150 Gram Potato (boiled, mashed)
- 120 Gram Fresh coconut (grated)
- 5 Gram Green chilli (finely chopped)
- 10 Gram Ginger (grated)
- 5 Gram Cumin seeds (roasted, crushed)
- 3 Gram Black pepper powder
- 10 Gram Sendha namak
- 10 Milliliter Lemon juice
- 20 Gram Fresh coriander (chopped)
- 80 Gram Singhara atta (water chestnut flour): For Coating
- 120 Milliliter Water
- 80 Gram Desiccated coconut
- 150 Milliliter Ghee / Peanut oil: For Frying
- 25 Gram Curry leaves: For Curry Leaf Dust
- 2 Gram Sendha namak
- 1 Gram Black pepper
- 100 Gram Fresh coconut: Coconut-Yoghurt Dip
- 100 Gram Thick curd
- 3 Gram Green chilli
- 3 Gram Roasted cumin powder
- 5 Gram Sendha namak
- 5 Milliliter Lemon juice
Main Procedure
For Cutlet: Combine all ingredients in a mixing bowl, mix into a firm, non-sticky dough. Adjust salt & acidity (vrat food needs slight sharpness). Rest for 10 mins.
Shaping: Portion into 40 g each, shape into tikkis/discs then chill for 15 mins for better binding.
For Cutlet Coating: Make a smooth slurry with singhara atta and water. Dip each cutlet in slurry, coat with desiccated coconut. Press gently for even coating.
Frying: Shallow fry on medium heat (160–165°C approx), cook till golden and crisp on both sides. Drain on absorbent paper.
For Curry Leaf Dust: Fry curry leaves till crisp, let it cool completely, then grind into fine aromatic powder.
For Coconut Yoghurt Dip: Blend the ingredients to smooth consistency, adjust seasoning, and chill before service.
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