Jackfruit is seasonal and now we can see lots of tender ones in the market too. I got a tender one from my uncle's home. When you cook curries and gravies with this, the taste and texture - both are amazing. It takes a little bit time to peel and cut the fruit as well as the tender ones as a sticky white liquid oozes out. Apply generously sesame oil on your hands and knife and continue the process and it is as worth when you taste the fruit or vegetable.
I wanted to make something different with this as I have tasted and still relishing the curry made with this. I love the curry (will post soon) and is my favorite. So for a weekend teatime snack, jackfruit cutlets did fit better and it was truly AMAZING. Very tasty and foodies in my home also had second helpings.
Tender Jackfruit - 1 cup, cooked and shredded
Potato - 1 cup, cooked fork tender and grated
Onion - 1/4 cup, chopped fine (optional)
Peas - 2 tbsp, fresh or frozen
Bread crumbs - 1/2 cup
Corn flour - 2 tbsp
Cilantro - 2 tsp, chopped
Garam masala - 1/8 tsp
Turmeric - 1/8 tsp
Chilli powder - 1/4 tsp
Oil for deep frying
Heat a tsp oil in a pan, saute the onion till golden brown. To this add the shredded jackfruit and potato with salt, chilli powder, garam masala and cilantro. Mix thoroughly. In another bowl, mix cornflour with 1/4 cup water. Keep the bread crumbs in a shallow bowl or tray. Make balls of lemon size, flatten it lightly. Dip it in cornflour mix and then in bread. Repeat the same with all the balls. Heat oil in a pan. When it is hot enough fry the cutlets till golden brown on both the sides. Serve with tomato ketchup or chilli sauce.
- I added just enough potatoes to hold the cutlet together and I didn't want the potato flavor to overpower the jackfruit cutlet. So shaping and flattening is a little tricky but one could manage.
- Also, I had to dip in corn flour and bread twice to keep the cutlets in good shape but that worked out very good.
- Instead of deep frying, pan frying could also be done for a much healthier version.