Jackfruit cutlets

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Jackfruit Recipes from Bawarchi.com 

Are you bored of cooking the usual potato, mixed vegetable cutlets? Then, try this extremely tangy cutlet made with raw jackfruit. The raw jackfruit pieces are mixed along with potatoes, gram flour and spices. 

The finely shaped balls are dipped in arrowroot batter and coated with bread crumbs for crispy, tasty cutlets.This mouth-watering cutlet can be relished as a starter or snack.

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Corn and Cashew Cutlet, Mixed Vegetable and Beet Cutlet , All Protein Salad

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  • 1/2 kg. jackfruit, chopped, boiled
  • 3 medium size potatoes, boiled
  • 1 tbsp - gram flour
  • 2 slices bread
  • 1 big onion, chopped
  • 1/2 tsp - chilli powder
  • 1/2 tsp - cumin powder
  • 1/2 tsp - coriander powder
  • 1/4 tsp - turmeric powder
  • 1/2 tsp - ginger-garlic paste
  • 2 tsp - tomato sauce
  • 1/2 tbsp - coriander leaves, chopped
  • 1/4 cup - arrowroot powder
  • 1 cup - breadcrumbs
  • Oil as required
  • Salt to taste

How to Make Jackfruit cutlets

  • Dissolve arrowroot in a little water.
  • Mix without lumps and keep aside.
  • Soak the bread slices in water.
  • Squeeze out the water.
  • Mix the jackfruit pieces, potatoes, gram flour and all the other ingredients except breadcrumbs.
  • Mash and mix well. Knead into a dough. Heat 1 tbsp.
  • Oil and stir fry the dough.
  • Shape into small balls and flatten each ball slightly.
  • Dip in arrowroot batter and coat with bread crumbs.
  • Press to make sure that the cutlets are well coated.
  • Deep fry in hot oil to a golden brown.
  • Serve hot with sauce or tamarind chutney.