Tender jackfruit cutlet

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Ingredients:-

  1. Tender jackfruit -2 cups, cut into bite size cubes
  2. Turmeric powder – 1/4 tsp. + 1/2 tsp.; divided
  3. Potato – 1 medium, boiled, cooled, peeled & mashed
  4. Sunflower oil – 1 tsp.+ 1 tbsp+ as needed to shallow/deep fry
  5. Mustard seeds – 1/2 tsp.
  6. Curry leaves – 2 tbsps, minced
  7. Onion – 1 cup, finely chopped
  8. Shallots/kunjuli – 1/4 cup, pounded
  9. Greenchillies – 2 to 3 numbers, very finely chopped
  10. Garlic – 4 big cloves, chopped
  11. Ginger – 1 tbsp.; finely chopped/pounded
  12. Kashmiri chilly powder – 1/4 tsp.
  13. Grated coconut – 1/4 cup
  14. Pepper powder – 1/2 tsp.
  15. Garam masala powder – 1/2 tsp.
  16. salt as needed
  17. Bread – 1 slice, powdered in the mixer to gert fresh bread crumbs
  18. Egg – 1 medium, beaten lightly
  19. Bread crumbs – as needed for coating

Method:-

  1. Cook the tender jackfruit cubes in a pressure cooker adding 3/4 cup of water, 1 tsp. of  oil, 1/2 tsp. of salt & 1/4 tsp. of turmeric powder. Cook for 2 whistles on high heat. Open the cooker once the pressures completely subside. Cook on medium heat till all the left over water evaporates. Pound the cooked jackfruit pieces with a pestle. The texture would be like shredded chicken.
  2. Heat 1 tbsp of oil in a pan & add the mustard seeds. Allow them to pop. Throw in the onions, shallots, greenchillies, garlic, ginger & curry leaves. Cook till the onions turn golden brown in colour.
  3. Add the kashmiri chilly powder, 1/2 tsp. of turmeric powder and garam masala powder & mix for a minute.
  4. Add the pounded jackfruit & cook for 3-4 minutes. Stir in the mashed potato, grated coconut, pepper powder & the bread crumbs. Mix & switch off heat.
  5. Allow the mixture to cool down to room temperature.
  6. Make cutlets as usual by shaping the mixture into patties, dipping patties in beaten egg, rolling in bread crumbs & deep/shallow frying.
  7. Drain on paper towels.
  8. Serve hot.
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