Edichakka Cutlet | Raw Tender Jackfruit Cutlets

Tender jackfruit is in season and have you started trying out recipes. Mom used to try out stir-fry and cutlets in this season. Fresh raw tender jackfruit should be used for optimal results. Do you love the raw tender jackfruit thoran (stir-fry)? I just love it and love to have the stir-fry just like a snack rather than with steamed rice. The cutlets are a tastier version than stir-fry but as these are fried, may not be good healthwise. However, these cutlets taste similar to chicken cutlets, and you must ensure that the cooked jackfruit is only crushed in the mixer and not made in a paste for optimal results.  For the stir-fry, I even use cooker for cooking the tender jackfruit but for making cutlets steamer is the best to cook the cut jackfruit pieces so that the pieces are shredded and not made in a paste. Do give these a try this season and enjoy !!

Preparation time ~ 10 minutes

Cooking time ~ 20 minutes

Author ~ Julie

Serves ~ 15–18 cutlets

Ingredients

raw tender jackfruit 3 cups

potato boiled & mashed, 3 medium-sized

onion 2 medium-sized, fine chopped

ginger-garlic paste 1tbsp

green chilli 3

turmeric powder 1/2 tsp

chilli powder 1tbsp

garam masala 3/4 tsp

curry leaves, a few sprigs

bread crumbs 1 cup

egg 1, beaten

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Method

• WHAT IS A RAW TENDER JACKFRUIT ?

Raw Tender jackfruit is one which has no mature seeds or fruit bulbs. The seeds are just evolving or very soft, small ones. Select the right one for the best taste.

• The raw tender jackfruit was a small one that I used, the cooked total shredded jackfruit 4.5 cups but used only 3 cups for making cutlets.
• Clean the jackfruit by sniping off the head end and peel the hard skin. Wash under running water and then cut in small cubes. 
• Place water in a steamer and transfer the cut jackfruit pieces to the steamer and steam, cook for 10–15 minutes until soft.
• Finally, cool the pieces and add to a blender jar. Pulse twice to just shred the pieces. I did it i two batches. Keep aside.
• Heat a pan and add oil. When it is hot, slide the chopped onions and add the ginger-garlic paste, chopped green chillies and curry leaves. Sauté until onions are lightly browned.
• Add the spice powders on low flame and sauté. Finally, add in the shredded edichakka or cooked jackfruit.
• Add salt and mix well. Cover and cook on low flame for 5 minutes. Finally, add the mashed potatoes. Give a quick mix until well combined.
• Switch off the flame and leave to cool.
• Pinch out lemon size balls and shape the cutlets, place on a plate.
• Beat an egg lightly. Place the bread crumbs in a plate. Dip the cutlets in the egg mix and roll in bread crumbs. Repeat this step till you finish rolling all the cutlets in bread crumbs.
• Heat a pan and add oil. Slide in the cutlets and fry them till evenly browned.
• Drain with a slotted spoon and place on layers of paper towels. Serve warm with ketchup. Enjoy !!!

NOTES

* Measure the cooked edichakka and then proceed making the cutlets.

* Add more chillies, if you like it spicy.