Kathal Cutlet (Jackfruit croquette) also known as Kathaler chop or Eshorer chop in Bengali. These delicious chops or fritters are one of the popular snacks of Bengali cuisine. Kathal Cutlet (Jackfruit croquette) are different and a great change from the usual cutlets of potatoes, mix vegetables and paneer (cottage cheese). Kathal Cutlet are extremely delicious. They have a nutty and smoky flavor.
Jackfruit is a super fruit these days. It contains lots of fiber and has high protein content. It also has anti- oxidant properties. This tropical fruit is mostly relished ripe, but in India we use raw jackfruit to make a variety of dishes.
Jackfruit or Kathal is generally a big size fruit and is difficult to finish it in one dish. When we purchase kathal, then we plan and make multiple dishes from it. You can try our other kathal dishes like Kathal Ke Kabab (Raw Jack Fruit), Kadai Kathal and Kathal Masala (Jackfruit Masala).
Yield: 5 to 6 servings
Prep time: 20 minutes
Total time: 35 minutes
Ingredients for Kathal Cutlet
300 grams boiled jackfruit (kathal)
100 grams boiled potatoes
1 chopped onion
2 tablespoon chopped coriander
1 teaspoon lemon juice.
1/2 teaspoon turmeric
1 teaspoon cumin powder
1 teaspoon red chilli powder
1 teaspoon garam masala powder
1/4 cup roasted crushed peanuts
1 cup bread crumbs/poppy seeds
2 tablespoon corn flour
1 tablespoon oil
1 teaspoon sugar (optional)
Salt to taste
Oil for frying
For the paste
1 tablespoon chopped ginger
1 tablespoon chopped green chilies
1 tablespoon chopped garlic
Directions for Kathal Cutlet
- Grind the ingredients for the paste (ginger, green chilli and garlic) in a blender. Keep the paste separately.
- Heat a spoon of oil in a pan; add the paste and stir for couple of minutes.
- Add the onions and stir till the onions become transparent.
- Now add all the dry spices and toss.
- Add the jackfruit, potatoes, sugar and salt. Stir till flavors of spices get infused with the mixture of jackfruit and potatoes.
- Switch off the flame. Add coriander and lemon juice. Mix well.
- Grind half of this mixture to a coarse paste. Now mix it with rest of the mixture.
- Add the crushed peanuts and mix well.
- Make cutlets of desired size and keep it.
- Make a thin batter by dissolving cornflour in a small quantity of water.
- Dip the cutlets/chops, one at a time into the cornflour batter and coat with bread crumbs or poppy seeds.
- Heat oil in a pan and deep fry a few cutlets at a time, till golden.
- Serve hot with kasundi / Sriracha Sauce or mint chutney or mayo.
