You are here: Home> Cuisine > Indian Veg Recipes > Bengali Vegetarian Recipes > Bengali Snacks > Bengali Style Jackfruit Cutlet, Echor Cutlet

Bengali Style Jackfruit Cutlet | Echor chop | Jackfruit Croquette |

Viewed: 77139 times

Tarla Dalal

25 March, 2017

4.8/5 stars 100% LIKED IT Cookbook Login 4 REVIEWS ALL GOOD

Table of Content

About Bengali Style Jackfruit Cutlet, Echor Cutlet

Ingredients

Methods

Making corn flour slurry

Making Jackfruit Cutlet

Nutrient values

Bengali Style Jackfruit Cutlet | Echor chop | Jackfruit Croquette |

The Bengali Style Jackfruit Cutlet, affectionately known as Echor Chop or simply Jackfruit Croquette, is a cherished traditional delicacy from Bengal. This unique snack boasts a distinct rustic flavor profile, offering a delightful twist on classic vegetarian cutlets. It's a perfect blend of earthy jackfruit, soft potatoes, and a medley of aromatic spices, resulting in a truly satisfying bite.

The foundation of these flavorful cutlets lies in a combination of 1 cup boiled jackfruit (kathal / phanas) cubes and 1 cup boiled and mashed potatoes. The potatoes serve as an excellent binding agent, ensuring the cutlets hold their shape while contributing to a tender interior. To enhance the texture and bind the ingredients further, 2 tbsp cornflour and 1/4 cup plain flour (maida) are also incorporated into the mixture.

What truly brings these cutlets to life is their aromatic spice blend and sautéed vegetables. The process begins by heating 1 tbsp oil in a deep non-stick pan, then adding 1/2 cup chopped onion, 2 tsp finely chopped green chillies, and 1 tsp ginger-garlic (adrak-lehsun) paste, sautéing them on a medium flame for 3 minutes until fragrant. This aromatic base is then elevated with a collection of dry spices: 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, and 1/4 tsp dried mango powder (amchur). These are sautéed for 2 minutes on medium flame, ensuring the spices bloom and release their full flavors.

After the spices have developed, the boiled jackfruit cubes and mashed potatoes are added to the pan along with salt to taste. The mixture is then thoroughly mixed and cooked on a medium flame for 8 minutes, continuously mashing it with a potato masher. This ensures the ingredients are well combined and cooked through. Once cooked, the mixture is transferred to a plate, allowed to cool completely, and then mashed again by hand to achieve a smooth, uniform consistency, essential for shaping the cutlets.

The cooled mixture is divided into 10 equal portions, and each portion is shaped into a 50 mm (2-inch) diameter round, flat cutlet. To give the Bengali Style Jackfruit Cutlet its fascinating crispy texture, each shaped cutlet is first rolled in a batter made from 1/4 cup plain flour and 2 tbsp cornflour combined with 5 tbsp water. Following this, they are thoroughly coated in bread crumbs from all sides. This double coating ensures a delightfully crunchy exterior upon frying.

Finally, the coated cutlets are deep-fried in hot oil (oil for deep-frying) in a deep non-stick pan. A few cutlets are fried at a time on a medium flame until they turn a beautiful golden brown color on all sides. After frying, they are drained on absorbent paper to remove any excess oil. These delicious cutlets are best served immediately and hot, accompanied by classic condiments like tomato ketchup and green chutney, making for a truly satisfying and memorable snack.

Ingredients

For Bengali Style Jackfruit Cutlet

1 cup boiled jackfruit (kathal / phanas) cubes

1 cup boiled and mashed potatoes

2 tbsp cornflour

1/4 cup plain flour (maida)

1 tbsp oil

1/2 cup chopped onion

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

for Bengali Style Jackfruit Cutlet

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.

Bengali Style Jackfruit Cutlet, Echor Cutlet recipe with step by step photos

making corn flour slurry

1. In a bowl, add 1/4 cup plain flour (maida).
2. Add 2 tbsp cornflour.
3. Add salt to taste.
4. Add 5 tbsp water water.
5. Mix well using a whisk. Keep aside.

Making Jackfruit Cutlet

1. Heat the 1 tbsp oil in a deep non-stick pan and add the 1/2 cup chopped onion, 2 tsp finely chopped green chillies, 1 tsp ginger-garlic (adrak-lehsun) paste and sauté on a medium flame for 3 minutes.
2. Add the 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) and sauté on medium flame for 2 minutes.
3. Add the 1 cup boiled jackfruit (kathal / phanas) cubes, 1 cup boiled and mashed potatoes and salt to taste , mix well and cook on a medium flame for 8 minutes, while mashing it using a potato masher.
4. Transfer the mixture on a plate, let it cool completely and mash it with help of your hands.
5. Divide the mixture into 10 equal portions. Shape each portion into a 50 mm. (2”) diameter round flat cutlet.
6. Roll each cutlet in the plain flour-water mixture.
7. Roll in the breadcrumbs till the cutlets are evenly coated from all the sides.
8. Repeat steps to coat the remaining cutlets.

Nutrient values (Abbrv)per plate

Nutrient values (Abbrv) per serving

Energy	122 cal
Protein	1.6 g
Carbohydrates	21 g
Fiber	0.9 g
Fat	6.8 g
Cholesterol	0 mg
Sodium	2.1 mg

Click here to view Calories for Bengali Style Jackfruit Cutlet, Echor Cutlet

The Nutrient info is complete

Your Rating*

☆ ☆ ☆ ☆ ☆

Sabu Antony

July 15, 2022, 12:27 p.m.

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.