A special recipe from AncysKitchenDiary
Today’s recipe is very close to my heart because it carries a little story from old Kerala kitchens. We all know the classic chicken cutlet made with mashed potatoes… but long ago, potatoes were not common in Kerala homes. Instead, our grandmothers used ripe Nendran bananas (Nendran Pazham) — a Kerala specialty — to bind their cutlets.
So today, let’s recreate that nostalgic, flavourful Chicken Nendran Pazham Cutlet
Ingredients
Cutlet Mix
- 250 g chicken – pressure cooked with salt & pepper (2 whistles) and minced
- 1 ripe Nendran Pazham – pressure cooked (1 whistle) and mashed
- 1½ medium onions – finely chopped
- 1 tbsp oil
- 1 tbsp minced ginger + garlic + green chillies
- Curry leaves – few
- Salt – to taste
- ¼ tsp turmeric powder
- ½ tsp chilli powder
- ¼ tsp coriander powder
- ¼ tsp pepper powder
- ½ tsp garam masala / chicken masala / biryani masala
- Powdered breadcrumbs – for mixing
For Coating
- Breadcrumbs
- 1 egg (or maida mixed with water)
For Frying
- Oil (use the same oil as use for cooking the mix)
Preparation Steps
Cook & Prep Ingredients
- Pressure cook chicken with salt and pepper → mince finely.
- Pressure cook ripe Nendran banana → mash smoothly.
Prepare Chicken Masala
Heat oil in a pan.
Add:
- Ginger–garlic–chilli paste
- Curry leaves
- Onion
Sauté till soft. Add all spice powders and salt.
Then add minced chicken and cook until dry.
Add the Kerala Twist
Add mashed Nendran banana into the chicken mix.
Mix well until everything binds beautifully.
Transfer to a bowl and mix a little breadcrumbs.
Mash gently with your hands so the banana blends well with chicken.
Shape the Cutlets
Make small balls (about palm size).
Flatten into cutlet shapes.
You can make oval, round, or coffee-house style shapes
Coat the Cutlets
Dip each cutlet in egg (or maida mix).
Roll in breadcrumbs.
Now they are ready to fry!
Fry to Golden Perfection
Use the same oil used for sautéing (helps prevent breaking).
Fry on low flame first, then medium.
Cook until golden brown and crisp.
Remove onto tissue paper.
Serving Suggestion
Serve hot with:
- Onion salad
- Tomato ketchup
- Mint chutney
When you break the cutlet… you’ll see a soft, juicy inside with a subtle sweetness from Nendran Pazham. That balance of spicy chicken + sweet banana is pure Kerala nostalgia
Tips from Ancy’s Kitchen
- Always use ripe Nendran banana for easy mashing.
- If the mixture is soft, add more breadcrumbs.
- You can freeze coated cutlets and fry later.
- Works with beef, mutton, or veg mix too!
Thank you so much for cooking with me today
If you try this recipe, tag AncysKitchenDiary and share your memories of old-style Kerala cutlets.
