Raw Banana & Sweet Potato Cutlets Recipe – Air Fryer Fasting Food

Last Updated on 3 months by Neha Deshmukh

Raw Banana & Sweet Potato Cutlets Recipe – Air Fryer Fasting Food

Hey everyone! If you’re anything like me, you love a good cutlet. But finding satisfying snacks during fasting periods? That can be a real challenge. I first stumbled upon this recipe while looking for something different to make during Navratri, and honestly, it’s become a staple ever since. These Raw Banana & Sweet Potato Cutlets are so flavorful, surprisingly filling, and the air fryer makes them wonderfully crispy without any guilt! Let’s get cooking, shall we?

Why You’ll Love This Recipe

These aren’t your average fasting snacks. They’re packed with goodness from bananas and sweet potatoes, and the peanut powder adds a lovely protein boost. Plus, air frying means less oil and a quicker cooking time – perfect when you’re craving something tasty but don’t want to spend hours in the kitchen. Seriously, these are a game-changer for anyone observing a fast! They make about 9 cutlets, perfect for sharing (or not!).

Ingredients

Here’s what you’ll need to whip up these delicious cutlets:

• 3 Raw Bananas
• 1 Sweet Potato
• 2 tbsp Coarsely grounded Roasted peanut powder
• 1-2 Green chillies (adjust to your spice preference!)
• 2 tsp Rajgira Aata or Amaranth Flour
• 1 tsp Jeera or cumin seeds
• 1 tbsp Oil (for brushing)
• Sendha Namak or Rock Salt to taste

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Raw Bananas: Variety & Ripeness

You want to use raw, green bananas for this recipe – not the slightly yellow ones. The starch content is key for binding. I usually go for the ‘Rajkapur’ variety if I can find it, but any firm, green banana will work.

Sweet Potato: Choosing the Right Kind

Any sweet potato will do, but I prefer the ones with the orange flesh. They have a naturally sweeter flavor that complements the bananas beautifully.

Roasted Peanut Powder: Homemade vs. Store-Bought

You can absolutely use store-bought roasted peanut powder to save time. However, making your own is super easy and tastes so much better! Just dry roast some peanuts until fragrant, let them cool, and grind them coarsely.

Rajgira Aata (Amaranth Flour): Nutritional Benefits & Alternatives

Rajgira flour is a powerhouse of nutrients and is perfect for fasting. If you can’t find it, you can substitute with singoda flour (water chestnut flour) or even a little bit of potato starch, though the texture might be slightly different.

Sendha Namak (Rock Salt): Why it’s used in Fasting Cuisine

Sendha Namak is a special type of rock salt traditionally used during fasting periods in India. It’s believed to be purer and more sattvic than regular salt. You can find it at most Indian grocery stores.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, wash, peel the raw bananas and sweet potato. Then, pressure cook them together for 4-5 whistles. Let the pressure release naturally – don’t rush it!
2. Once cooled, mash the cooked bananas and sweet potato together in a large bowl. You want a fairly smooth consistency, but a few small lumps are okay.
3. Now for the flavor! Add the peanut powder, rock salt, rajgira flour, chopped green chillies, and cumin seeds to the bowl. Mix everything really well until it’s all combined.
4. Shape the mixture into round cutlets. They should hold their shape pretty easily. If the mixture feels too sticky, add a little more rajgira flour.
5. Pop the cutlets onto a plate and refrigerate them for about 10 minutes. This helps them firm up and makes them easier to handle.
6. Preheat your air fryer to 200°C (392°F) for 5 minutes. Lightly grease the air fryer basket with a little oil.
7. Place the cutlets in the air fryer basket (don’t overcrowd!). Air fry at 180°C (356°F) for 10 minutes. Then, flip them over, brush with a little oil, and fry at 160°C (320°F) for another 7-10 minutes, or until they’re golden brown and crispy.
8. Serve hot with your favorite fasting-friendly chutney or a side of yogurt (if you’re not fasting!).

Expert Tips

• Don’t skip the chilling step! It really helps the cutlets hold their shape.
• For extra crispiness, you can lightly coat the cutlets in a little more rajgira flour before air frying.
• If your air fryer tends to cook unevenly, rotate the cutlets halfway through cooking.

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Gluten-Free Confirmation: Absolutely gluten-free, thanks to the rajgira flour.
• Spice Level Adjustment: My family loves a bit of a kick, so I usually add two green chillies. But feel free to adjust the amount to your liking – or even leave them out altogether!
• Fasting Variations (Navratri, Ekadashi, etc.): These are perfect for most Indian fasting traditions. Just double-check the specific rules of your fast to ensure all ingredients are allowed. My friend, Priya, always adds a pinch of ginger powder during Navratri for an extra flavor boost.

Serving Suggestions

These cutlets are fantastic on their own as a snack. But they’re also great as a light meal with a side of fasting-friendly chutney (like peanut chutney or mint chutney) or a small bowl of yogurt.

Storage Instructions

Leftover cutlets can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in the air fryer or a pan to restore their crispiness.

FAQs

Are these cutlets suitable for a strict fast (like Ekadashi)?

Generally, yes! But it’s always best to check the specific guidelines of your fast, as rules can vary.

Can I bake these cutlets instead of air frying?

Yes, you can! Bake them at 180°C (356°F) for about 20-25 minutes, flipping halfway through. They won’t be quite as crispy as air-fried, but still delicious.

What can I substitute for Rajgira flour?

Singoda flour (water chestnut flour) or potato starch are good alternatives, but the texture might be slightly different.

How can I make the cutlets less spicy?

Simply reduce the amount of green chillies or omit them altogether.

Can I prepare the cutlet mixture ahead of time?

Absolutely! You can prepare the mixture up to a day in advance and store it in the refrigerator. Just shape and cook the cutlets when you’re ready to eat.