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Jackfruit Cutlet

 INGREDIENTS:

  1. Jack fruit, 300 grams, cubed
  2. Potato 1 large boiled and mashed
  3. Peanuts 1/4 cup dry-roasted and lightly crushed
  4. Shredded Coconut 1/4 cup dry-roasted until golden brown and fragrant
  5. Gram Flour 3-4 tbsp dry-roasted until it smells nutty and turns a shade darker
  6. Onion 1 large, finely chopped
  7. Ginger 1-inch grated
  8. Green Chilis 2-3 finely chopped
  9. Turmeric Powder 1/2 tsp
  10. Red Chili Powder 1/2 tsp
  11. Garam Masala Powder 1/2 tsp
  12. Semolina 1/4 cup
  13. Salt to taste
  14. Sugar 1/2 tsp
  15. Coriander Leaves 2-3 tbsp chopped
  16. Oil for shallow frying

METHOD:

Serving Size: 5-6

Boil the jackfruit cubes with a pinch of turmeric and salt until tender. Drain the water and let them cool. Mash them into a slightly coarse texture.

Heat 1 tbsp of oil in a pan. Sauté the chopped onions until soft and translucent. Add the grated ginger and green chilis and cook them for a few seconds.

Add the mashed jackfruit, potatoes and the dry spice powders. Cook until the excess moisture is dried. 

Turn off the heat and add the roasted besan, coconut, crushed peanuts and coriander leaves. Mix until a dough-like consistency is formed.

Form round or oval patties. Lightly press the surface of each patty into a plate of semolina. This forms a light, crisp crust during shallow frying. 

Heat a small amount of oil in a griddle and shallow fry the cutlets over medium heat until a brown crust forms on both sides.

Garnish with onion rings and lemon wedges, and serve with tomato-garlic chutney, kasundi and pickled onions.




 
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