Rains and fried snacks go hand in hand. And when it is weekend, it is all the more an occasion. Put your feet up, nibble at flavoursome bites and watch the sheets of monsoon rain fall. Chef Mani Shankar Jha has sent us this savoury recipe to cheer up such a rainy day.
Banana croquette roll:
Ingredients
4 raw banana
2 potatoes
1 tsp amchur powder
6 pieces green chilli
Salt to taste
3 tsp bread crumbs
1 tsp sufi
50 gm oil
Method
Put the raw bananas and the potatoes in a pressure cooker to steam for about eight minutes. Peel the bananas and the potatoes. Smash them. Add chopped green chillies, amchur powder and salt and mix it well.
Now, take small portions of the mixture and make rolls of it. Roll the cutlets in bread crumbs and sooji mixture.
Heat oil in a frying pan and fry the rolls.
Serve them hot with mint sauce.
About the chef
Mani Shankar Jha is the Executive Chef at The BrewMaster restaurant at Moments Mall, Kirti Nagar. In this position, Chef Jha handles food and beverage development of the restaurant.
He has an experience of more than 15 years in the hospitality industry. Chef Jha graduated in hotel management from IHM, Patna. He started his career as a chef in Delhi Resort in Punjab. He soon moved on to Le Meridien, New Delhi.
Chef Jha worked for two years in Abu Dhabi as an executive chef. After returning to India, he worked at Clarks Hotels for six years. He is a keen observer of local food trends and holds an excellent understanding of regional tastes. His expertise lies in Continental and Indian cuisines.
