Bengali Style Jackfruit Cutlet, Echor Cutlet
by Tarla Dalal
You would have surely had cutlets made of potatoes and even Jain -friendly cutlets made with raw bananas or mixed veggies, but have you ever had cutlets made of raw jackfruit?
This traditional delicacy from Bengal has a unique taste, which is delicious in its own rustic way. The jackfruit is combined with potatoes for binding and lots of masaledar ingredients for getting a great taste.
A coating of bread crumbs gives the Bengali Style Jackfruit Cutlet a fascinating texture that is sure to please you.Although the ingredients are many, they are commonly available in your kitchen, so you don’t need to plan too much before making this delicious treat.
Enjoy it hot and fresh with chutneys of your choice. You can also try other Bengali dishes like Palak Til Jowar Nimki and Paneer Bhapa .
Bengali Style Jackfruit Cutlet, Echor Cutlet recipe - How to make Bengali Style Jackfruit Cutlet, Echor Cutlet
Preparation Time: Cooking Time: Total Time:
Makes 10 servings
For The Cutlets
1 cup boiled jackfruit cubes
1 cup boiled and mashed potatoes
2 tbsp cornflour
1/4 cup plain flour (maida)
1 tbsp oil
1/2 cup chopped onions
2 tsp finely chopped green chillies
1 tsp ginger-garlic (adrak-lehsun) paste
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1/2 tsp coriander (dhania) powder
1/2 tsp cumin seeds (jeera) powder
1/2 tsp garam masala
1/4 tsp dried mango powder (amchur)
salt to taste
1/4 cup plain flour (maida)
2 tbsp cornflour
bread crumbs for rolling
oil for deep-frying
For Serving
tomato ketchup
green chutney
- Method
- Combine the plain flour, cornflour and 5 tbsp water in a deep bowl and mix well using a whisk. Keep aside.
- Heat the oil in a deep non-stick pan and add the onions, green chillies, ginger-garlic paste and sauté on a medium flame for 3 minutes.
- Add the chilli powder, turmeric powder, coriander powder, cumin seeds powder, garam masala, dry mango powder and sauté on medium flame for 2 minutes.
- Add the jackfruit cubes, potatoes and salt , mix well and cook on a medium flame for 8 minutes, while mashing it using a potato masher.
- Transfer the mixture on a plate, let it cool completely and mash it with help of your hands.
- Divide the mixture into 10 equal portions.
- Shape each portion into a 50 mm. (2”) diameter round flat cutlet.
- Roll each cutlet in the plain flour-water mixture and then in bread crumbs till they are evenly coated from all the sides.
- Heat the oil in a deep non-stick pan and deep-fry a few cutlets at a time, on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
- Serve immediately with tomato ketchup and green chutney.
| Energy | 122 cal |
| Protein | 1.6 g |
| Carbohydrates | 21 g |
| Fiber | 0.9 g |
| Fat | 6.8 g |
| Cholesterol | 0 mg |
| Vitamin A | 62.3 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.9 mg |
| Vitamin C | 3.8 mg |
| Folic Acid | 15.9 mcg |
| Calcium | 15.9 mg |
| Iron | 0.7 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 2.1 mg |
| Potassium | 56.3 mg |
| Zinc | 0.2 mg |
Thank you Madam for this recipe.In Kerala, Jackfruit is plenty available and common people do not venture to try new products. The cutlets are tasty and we''ll appreciated.
You can add Kerala style jack fruit recipe to this list.it is called idiyan chakka.
I like this recipe .
Good One