Crispy Jackfruit Seed Cutlets (Kathal Ke Beej Ke Cutlet)
55 minutes
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About Crispy Jackfruit Seed Cutlets (Kathal Ke Beej Ke Cutlet)
Unlock a hidden culinary gem with these unbelievably crispy and flavorful Jackfruit Seed Cutlets, also known as Kathal Ke Beej Ke Cutlet! Transform often-discarded seeds into a savory snack or meal that's both satisfying and surprisingly simple to create.These delightful cutlets offer a tantalizing blend of spices and textures, boasting a perfectly crisp exterior and a wonderfully tender interior. They're a fantastic way to reduce food waste and explore the versatility of jackfruit.Enjoy these savory bites as a unique appetizer, a light lunch, or a fulfilling dinner. Serve them alongside a vibrant green chutney or tangy tomato ketchup for a truly unforgettable flavor experience.
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Recipe Time & More
Prep30 minutes
Cook25 minutes
Total55 minutes
Ingredients
Jackfruit Seeds
Spices & Aromatics
- 1 1/2 tsp Chili Powder red
- 3/4 tsp Garam Masala
- 1 tsp Pepper black
- 1/2 tsp Turmeric Powder
- 2 Chilies finely chopped, green
- 1 tbsp Ginger-Garlic Paste
Other Ingredients
- 1 medium Potato boiled and peeled
- 1 large Egg beaten
- Salt to taste
- Breadcrumb as needed
Instructions
- Remove the tough white outer skin from the jackfruit seeds. This can be done by hand or with a knife.
- Wash the jackfruit seeds. Pressure cook them with a pinch of salt and turmeric powder for 3 whistles until tender. This helps soften the seeds and reduce cooking time later.
- Boil the potato until tender. Peel and set aside.
- Once the jackfruit seeds and potato have cooled, mash them thoroughly. A smooth mash ensures the cutlets will hold their shape.
- In a wide bowl, combine the mashed jackfruit seeds, mashed potato, red chili powder, garam masala, black pepper, turmeric powder, chopped green chilies, and ginger-garlic paste. Mix well to form a dough-like consistency.
- Lightly grease your hands with oil. Take a lemon-sized portion of the mixture and shape it into a flat cutlet.
- Dip each cutlet into the beaten egg, ensuring it's fully coated. Then, dredge it in the breadcrumbs, pressing gently so they adhere.
- Heat oil in a pan over medium heat. Once hot, carefully place the breaded cutlets in the pan in batches. Fry until golden brown and crispy, flipping halfway through. Frying over medium heat ensures the cutlets cook through without burning.
- Remove the cooked cutlets from the pan and place them on a paper towel-lined plate to drain excess oil. Serve hot with green chutney or tomato ketchup.
Recipe Notes
Good To Know
- Ensure the jackfruit seeds are drained well and cooled completely before grinding.
- Adding potato is optional.
- You can add 1/2 cup of scrambled paneer.
- You can dip the patties in a corn flour mixture or egg white and then coat them with breadcrumbs.
Expert Tips
- For a richer flavor, try roasting the jackfruit seeds before grinding. This adds a smoky depth to the patties.
- Experiment with different spices in the patty mixture. A pinch of garam masala or cumin can enhance the taste.
- To ensure even cooking, form the patties into uniform sizes and thicknesses.
Storage Instructions
- Store leftover patties in an airtight container in the refrigerator for up to 3 days.
- Reheat in a pan over medium heat or in the microwave until warmed through.
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Recipe Nutrition
Calories: 33kcalCarbohydrates: 6gProtein: 1gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gTrans Fat: 0.002gCholesterol: 18mgSodium: 47mgPotassium: 129mgFiber: 1gSugar: 1gVitamin A: 129IUVitamin C: 6mgCalcium: 8mgIron: 0.4mg
Anu Mary Philip
Articles: 3
4 Comments
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Wow, this looks fantastic!
Good
This looks incredible! I need to try it.
Looks so yummy! Excited to make it.