The next dish that I had tried this Jackfruit season are these Cutlets With Jackfruit Seeds, Palakottai Cutlets. It's actually a Bengali dish, called as Kathal Bij-Er Chop, we use mashed jackfruit seeds and potatoes along with other spices and crushed peanuts, shape them into cutlets and deep fry them, but I have shallow fried them to keep it a little healthy. These cutlets can be served as a snack along with some tomato sauce, but I am telling you, they tasted so good that we didn't need anything to go with it. You can also serve them as a side to go with any meal, do try this before the jackfruit season ends..
Need To Have
- Jackfruit Seeds - 20 to 25
- Potato - 2 medium, boiled and mashed
- Peanuts - 2 tablespoons
- Turmeric Powder - 1/4 teaspoon
- Sugar - 1 teaspoon
- All Purpose Flour/Maida - 1 tablespoon
- Bread Crumbs to roll the cutlets in
- Salt to taste
- Oil for shallow frying
- Fennel Seeds - 1 teaspoon
- Cumin Seeds - 1/2 teaspoon
- Green Cardamom - 2
- Dried Red Chillies - 3
- Onion - 1 medium, chopped
- Garlic - 3 m3dium cloves
- Ginger - 1" piece
Original recipe here
I have shown the jackfruit seeds with the outer dry white skin, peel it, then pressure cook the jackfruit seeds for 3 whistles, cool and grind them to a coarse mixture and keep.
Next let's grind everything given under ' to grind ', first powder coarsely the fennel seeds, cumin seeds, cardamom and red chillies, then add the onion, garlic and ginger and grind everything coarsely.
Take the mashed potatoes ( about 3/4 of a cup), add the coarsely ground onion mixture, then add the ground jackfruit seeds ( about 1 cup ), turmeric powder, salt and sugar.
Mix everything together, then heat some oil, add the mixture and keep mixing on medium-low heat till the mixture becomes a little dry and comes together like a ball.
Remove and cool it, in the meantime, roast the peanuts and coarsely crush them and add to the jackfruit seed mixture and mix it. Mix the flour/maida with 3 tablespoons of water and keep and take the bread crumbs and keep.
Now shape the cutlets, dip it in the flour mix, roll it in the bread crumbs and keep.
Heat some oil for shallow frying, slide the cutlets and fry them on both sides to golden brown color. Remove, drain the excess oil and serve.
The original recipe uses equal quantities of potato and jackfruit seeds, but I had a little more jackfruit seeds mixture when mashed and I used it.
The cutlets are very soft, so flip them gently when shallow frying.