- Jul 19, 2023
- 1 min read

Tender Jackfruit Cutlets

Tender Jackfruit cutlets

1.Idiyanchakka/tender jackfruit-2 cups

Turmeric-1/4 tsp

Salt-1/4 tsp

Water-1/4 cup

Cook the idiyanchakka pieces along with all the other ingredients in a pressure cooker for a whistle.Once cooled,open and pulse it in a mixie or chopper,until shredded.

2.Cooked Potatoes-2 big

Mash the cooked potatoes.

3.Onions-2 medium

Garlic-3-4 big

Ginger-1” piece

Green Chilies-4-5

Curry leaves-2 sprigs

Coconut oil-2 tbsps

Sauté all the above chopped ingredients until translucent.

4.Pepper powder-1 1/2 tsp

Chili powder-3/4 tsp

Turmeric powder-1/4 tsp

Meat Masala-1 1/2 tsp

Garam Masala-1/2 tsp

Salt-1/2 tsp

Add all the above masalas and sauté on medium heat.Sprinkle some water and cook until masalas are cooked through.

Add in the shredded jackfruit and stir in.Adjust seasonings.Set aside to cool.

Add the mashed potatoes to this and mix in.Adjust salt and pepper.Now make balls and press it gently to make circle/oval shapes.

5.Egg-1

Water-1 tbsp

Bread crumbs-as required

Beat the egg & water with a fork.Dip each circle into the egg mixture and then coat with bread crumbs.Repeat until all the cutlets are done.

Deep fry this in hot oil until golden.Tender Jackfruit Cutlets are ready to Serve with tomato sauce.

Note:

1.U can use Maida slurry instead of egg to make the cutlets.

2.U can freeze the cutlets by placing it in a tray 1/4 “ apart.Once frozen store in containers or ziplock bags.Defrost the cutlets as required,by keeping it on counter top for an hour or in the fridge overnight (3-4 hours),before frying.

For video links

https://fb.watch/lTo-quFMl5/?mibextid=cr9u03