Kathaler Chop-Echorer Chop-Jackfruit Cutlets
| Servings | Prep Time |
| 6-8people | 30mins |
| Cook Time |
| 1Hour |
|
|
Ingredients
- 1Tinned/Canned Tinned JackfruitYou can use 300gm fresh jack fruit too
- 250gm Bengal gram or Chana Daal
- 1.5Teaspoon Fresh Ginger Paste
- 1Teaspoon Turmeric Powder
- 1Teaspoon Roasted cumin powder
- 2-3Tablespoon Fried or dry roasted Peanutsoptional in case of allergy
- Green chilli chopped as per taste
- 1Teaspoon red chilli powderoptional
- Sugar as per taste
- Salt as per taste
- 2tablespoon cut coriander leaf
- Breadcrumb for coating
- 1Cup oil for deep frying
- 2Tablespoon CornflourAdd more if needed
- water as required
- 2 pinch Garam Malasa powderpowder of cinnamon and cardamom
Instructions
- Soak the Bengal gram/cholar daal/chana daal overnight. If not possible , soak as long as you can
- Boil till just cooked,making sure it is not mushy. If you have not soaked it then you might want to pressure cook it, Buy make sure its not mushy. Mushy Daal will not work and you will not be able to give shape to the ‘chops’ or cutlets
- Boil the raw jackfruit cubes in a little water along with salt and little turmeric
- In a mixture/blender/spice grinder add the boiled jackfruit and cooked Daal and mash but make sure that it is not totally paste. Leave a little texture . Just give one wizz. Alternatively you can do that with your hands too
- Heat 2 tbsp oil in a pan, add the chopped green chillies and ginger paste, saute till the raw smell is gone
- Add the daal and jack fruit mush, turmeric, red chilli powder, sugar and salt. Cook over a low flame, stirring occasionally
- Add the roasted cumin powder, add the peanuts and chopped coriander leaves. Add salt as per taste and cook till all spices are mixed well and it is coming off the pan
- Add the garam Masala powder
- Taste for salt and sugar and heat balance. Add more or less depending on personal choice
- Take it off the heat and cool it in room temperature
- Shape the jackfruit/kathal mixture into Chops/cutlets. You have make them any shape you like. I made them like the picture as I find it easiest
- Dissolve the cornflour in a little water to form a thin batter
- Dip the cutlets/chops, one at a time, into the corn batter
- Coat gently with breadcrumbs
- Finish giving first layer of breadcrumb coating to all the chops/cutlets. The repeat the process for second layer of coating. It is not needed but I feel then it gives a smooth look and the chops/cutlets does not break during deep frying
- Heat oil in a pan, deep fry till golden.
- Serve hot with kasundi/sriracha Sauce /sriracha Vegan mayo and onion, green chilli , cucumber salad. And if you can make a cup of masala cha to go with it….Aaaaaaa! Enjoy!
Recipe Notes
