Jackfruit Seed Cutlet

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Jackfruit Seed Cutlet


Cooking Time

Preparation Time :15 Min

Cook Time : 1 Hr 0 Min

Total Time : 1 Hr 15 Min


Serves : 5
  • Jackfruit seeds: 2 cups

  • Potato : 3 boiled

  • Onion: 2 large finely chopped

  • Green chillies: 3 finely chopped

  • Ginger: 1 tsp finely chopped

  • Eggs: 2 beaten

  • Bread crumbs: 1 cup

  • Turmeric powder: 1/2 tsp

  • Garam masala powder: 1 1/2 tbsp

  • Black pepper powder: 1 tbsp

  • Fennel seed powder: 1 tsp

  • Curry leaves: 1 tbsp chopped

  • Coriander leaves: 1 tbsp chopped

  • Salt: 1 tsp or for taste

  • Coconut oil: 1 cup


  • Wash and clean jackfruit seeds.
  • Pressure cook the seeds for 1 whistle so that the skin comes off easily.
  • Peel off the skin and transfer this into a jar and coarsely ground it.
  • Heat 3 tbsp oil in a pan, add ginger and toss.
  • Add onions, green chilli and little salt and saute till it turns light brown.
  • Add all dry spice powders and give it a proper mix.
  • Mash the boiled potatoes and add this to the pan.
  • Add coarsely ground Jackfruit seeds and mix well till everything is combined well with the masala.
  • Add salt,curry leaves and Coriander leaves and give a final mix.
  • Switch off the flame and keep aside for cooling.
  • Roll the masala into any desired shape and keep it in refrigerator for 15 to 20 mins.
  • Heat oil for deep frying.
  • Dip the rolled cutlets in egg first and then roll it in bread crumbs.
  • Drop this one by one into the oil and deep fry.
  • Serve hot with chutney or ketchup.