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Preparation Time : 15
Cook Time : 60
Total Time : 75
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.
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