Bengali Style Jackfruit Cutlet, Echor Cutlet


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Jackfruit Cutlet (echor Cutlet)

4/5 stars  100% LIKED IT    3 REVIEWS ALL GOOD

Added to 9 cookbooks   This recipe has been viewed 40711 times

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 .

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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
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Method
    Method
  1. Combine the plain flour, cornflour and 5 tbsp water in a deep bowl and mix well using a whisk. Keep aside.
  2. 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.
  3. Add the chilli powder, turmeric powder, coriander powder, cumin seeds powder, garam masala, dry mango powder and sauté on medium flame for 2 minutes.
  4. 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.
  5. Transfer the mixture on a plate, let it cool completely and mash it with help of your hands.
  6. Divide the mixture into 10 equal portions.
  7. Shape each portion into a 50 mm. (2”) diameter round flat cutlet.
  8. Roll each cutlet in the plain flour-water mixture and then in bread crumbs till they are evenly coated from all the sides.
  9. 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.
  10. Serve immediately with tomato ketchup and green chutney.

Nutrient values (Abbrv) per serving
Energy122 cal
Protein1.6 g
Carbohydrates21 g
Fiber0.9 g
Fat6.8 g
Cholesterol0 mg
Sodium2.1 mg

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Reviews

Bengali Style Jackfruit Cutlet, Echor Cutlet
5
 on 30 Mar 18 12:41 PM


You can add Kerala style jack fruit recipe to this list.it is called idiyan chakka.
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Tarla Dalal    Hi Sonal, Thank you for your suggestion...
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30 Mar 18 02:12 PM
Jackfruit Cutlet (echor Cutlet)
5
 on 11 Mar 16 07:37 PM


I like this recipe .
Jackfruit Cutlet (echor Cutlet)
4
 on 30 Jul 12 03:09 PM


Good One