Thai-Nana cutlets | How to make Thai-Nana cutlets

By Shrruti Mukundan  |  22nd Mar 2017  |  
4.5 from 2 reviews Rate It!
  • Thai-Nana cutlets, How to make Thai-Nana cutlets
Thai-Nana cutletsby Shrruti Mukundan
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About Thai-Nana cutlets Recipe

Mashed and boiled raw bananas rice. Flavoured with red thai curry paste and stuffed with cashew nut and pepper crumb.

Thai-Nana cutlets is a popular aromatic and delicious dish. You can try making this amazing Thai-Nana cutlets in your kitchen. This recipe requires 30 minutes for preparation and 20 minutes to cook. The Thai-Nana cutlets by Shrruti Mukundan has detailed steps with pictures so you can easily learn how to cook Thai-Nana cutlets at home without any difficulty. Thai-Nana cutlets is enjoyed by everyone and can be served on special occasions. The flavours of the Thai-Nana cutlets would satiate your taste buds. You must try making Thai-Nana cutlets this weekend. Share your Thai-Nana cutlets cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Shrruti Mukundan for inputs. In case you have any queries for Thai-Nana cutlets you can comment on the recipe page to connect with the Shrruti Mukundan. You can also rate the Thai-Nana cutlets and give feedback.

Thai-Nana cutlets

Ingredients to make Thai-Nana cutlets

  • For the Thai paste
  • 1 inch lemon grass
  • I inch galangal.
  • 1-2 red bird eye chili
  • 1/2 leaf kafir lime
  • A tsp of fresh coconut
  • Covering
  • 1/2 cup Cooked rice
  • 3 green bananas
  • Panko bread crumbs
  • 1/2 cup cashewnut
  • Few black pepper seeds

How to make Thai-Nana cutlets

  1. Boil bananas and cook the rice
  2. Make the Thai curry paste, using the mentioned ingredients. Blitz the cashew nuts and pepper corn together.
  3. Mash the banana and rice together adding the Thai curry paste to it. Please taste at this stage to test that the paste shouldn't taste too strong. It should impart a light red colour and should be fragrant and aromatic.
  4. Grease your palms and shape the banana and rice mash into a tikki and fill it with the cashew mixture.
  5. Roll the prepared Cutlet in panko breadcrumbs.
  6. Shallow fry on both sides till Brown and crispy.
  7. Serve with green chutney or sauce.

My Tip:

The banana has a tendency to dry out quickly. Ensure to keep it moist by working quickly to stuff it.

Reviews for Thai-Nana cutlets (2)

Isha Prasad2 years ago

nice one

BetterButter Editorial2 years ago

Hi Shrruti! Kindly share the steps to prepare this dish in separate lines so that it is easy to read and follow. To edit the recipe, please go to the recipe image and click on the 'pen icon' on the right top side and edit the recipe, mention the recipe steps in different points and click on submit. Please do the same at the earliest. Thanks! Thanks.

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