The jackfruit cutlet is a perfect vegetarian snack if you are looking for something tasty and nutritious that does not compromise on flavour. This recipe is a great plant based substitute for classic cutlets made with meat since it has right amount of crunch spices and nutrients. Tender raw jackfruit, cooked potatoes, onions and spices are used to make these cutlets having a crispy outside and soft melt in mouth from inside.
In this blog we will show you how to make great jackfruit cutlet recipe at home with simple and readily available ingredients. This recipe is guaranteed to become favorite regardless of whether you are a beginner looking for fun snack or a cook at home hoping to impress visitors.
Crispy and delicious jackfruit cutlet recipe— perfect vegan tea-time snack
Why you will love this jackfruit cutlet recipe
1. Plant based protein: jackfruit has high fiber and it is a great source of nutrients, when it is combined with potatoes and groundnuts it creates a protein rich healthy snack.
2. Delicious and crispy: use of breadcrumbs in the jackfruit cutlet gives it a golden crunchy outer crust while keeping the inside soft and flavourful.
3. Easy to make: this recipe requires simple cooking techniques and ingredients.
4. Customizable: this recipe can be adjusted according to different dietary needs such as vegan, gluten-free or low oil.
Basic outline
Introduction
Ingredients
Main ingredients
Spices and seasonings
Other ingredients
Step by step process
step1: Preparing the jackfruit and potatoes
step2: Preparing dry roasted spices mix
step3: Prepare the filling
Step4: Shape the cutlets
Step5: Cooking the cutlets
Tips for perfection
Serving suggestions
Health benefits
Storage and reheating
Conclusion
FAQS
What is Jackfruit?
Jackfruit is a type of tropical fruit found native to south Asia. When Jackfruit is young and unripe it has a unique natural taste and meat-like texture, it is a popular substitute for meat for vegans and vegetarians. It has a fibrous and chewy consistency.
Unlike ripe jackfruit which is Yellow and sweet in taste (also called kathal in India).
Ingredients for Jackfruit Cutlet
Below are the ingredients which you will need to make this jackfruit cutlet:
Main ingredients
Raw jackfruit about 250 grams, cubed
Potatoes 2 medium sized, cubed
Spices and seasonings
1 medium sized onion, finely chopped
4 - 5 cloves of garlic
1 inch piece of ginger, grated
3-4 dry red chillies
1tsp cumin seeds
1tsp coriander seeds
1 cinnamon stick broken
4-5 cardamom pods
Salt to taste
1tsp turmeric powder
1tsp red chili powder
Coriander leaves
Other ingredients
Cornflour 4 tbsp for binding
Breadcrumbs 1 cup for coating
¼ cup peanuts roasted
Oil for frying
Preparing the jackfruit cutlets (step-by-step preparation method)
Step 1: preparing the jackfruit and potatoes
● Clean and cut the jackfruit into chunks. Peal and cut the potatoes into cubes.
● Boil the jackfruit and potatoes together in salted water for 15-20 minutes until soft.
Boiling the jackfruit and potatoes
● Once cooled, mash the jackfruit and potatoes using a fork or hand.
Mash the boiled jackfruit and potatoes
Step 2: preparing dry roasted spices mix
● Take a pan and add 3-4 dry red chillies, cinnamon, 2-3 cardamom, 1tsp coriander and cumin seeds.
Roasting the dry spices
● Dry roast the spices for 2-4 minutes until it changes its colour.
● Once cooled dust it into a powder. Roast the peanuts in a pan and keep aside and coarsely crush them.
Jackfruit cutlet is not only a popular vegan snack but it is tasty, satisfying and healthy choice that would be liked by anyone. This cutlets would remain a talk of the party whether served at a gathering, put them in lunchboxes or as evening tea time snack.
You can make these cutlets at anytime with simple ingredients and little effort, it is a distinct as well as a filling snack due to combination of spices and raw jackfruit.
FAQS
Can I use canned jackfruit for this recipe?
Yes, you can use canned raw jackfruit in water, rinse thoroughly and cook them as mentioned above. But try to use fresh raw jackfruit as it have a good flavor.
Can I make this cutlets gluten-free?
Absolutely, for this use gluten-free breadcrumbs or crushed cornflakes, Also make sure the cornflour is also gluten-free.
How can I keep the cutlets from falling apart?
Ensure that the filling prepared is not too wet, add more breadcrumbs to bind the cutlets and keeping the cutlets rest for some minutes before frying to maintain their shape.
Can I bake or air-fry these cutlets instead of frying?
Yes bake at 180° Celsius for 20-25 minutes or air-fry at 200° Celsius for 12-15 minutes, they will be just as crispy as it should be.
What can I serve with jackfruit cutlets?
You can serve with green chutney, tomato ketchup, yogurt dip or even with salads and tea.
Try it and be amazed by its quality.
Jackfruit Cutlet Recipe
By sarkar kitchen and vlog
Course: SnacksCusine: IndianType: Vegan
Total Yield
prep time 40mins
cook time 20mins
calories 51 kcal
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INGREDIENTS
25 g raw jackfruit
20 g potatoes
1 tsp finely chopped onions
1 cloves of garlic
0.25 tsp ginger
0.3 tbsp cornflour
1.5 cups of breadcrumbs
0.02 cups peanuts
0.41 cardamom pods
0.3 dry red chilies
0.08 tsp cumin seeds
0.08 tsp turmeric powder
0.08 tsp red chilli powder
1 cinnamon stick
salt to taste
coriander leaves
Oil for frying
INSTRUCTIONS
clean and cut jackfruit and potatoes into pieces.
boil the jackfruit and potatoes for 15-20 minutes.
Mash the jackfruit and potatoes.
lightly roast dry red chilies, cumin and coriander seeds, cinnamon and cumin in a dry pan.
Cook for 3-4 minutes and then dust into a powder.
Roast the peanuts and keep aside.
Heat mustatd oil in a pan and add cumin seeds and let them splutter.
Add onions and saùte until golden brown.
Add ginger and garlic and cook for 2 minutes.
Now add salt, turmeric, red chili powder and water and cook until spices release oil.
Add mashed jackfruot and potatoes and cook uniformly.
Add roasted peanuts and garam masala.
Add coriander leaves and fried masala prepared earlier.
Mix everything together until a uniform and firm texture is obtained.
Take 2 bowl put breadcrumps in one and mix cornflour and water in one.
Break some filling and shape into a oval cutlet.
coat the cutlets with cornflour and breadcrumbs repeat this 2 times with every cutlet.
Heat oil in a hard bottomed iron pan.
shallow-fry the cutlets until both sides golden brown.
NOTES
Always drain the excess water from boiled jackfruit and potatoes.
Add roasted groundnuts for texture.
keep the cutlets for some rest before frying to maintain its shape.
NUTRITION INFO
Name value
DV%
Calories 51 kcal
_
Protein 1 g
2%
Carbohydrates 8 g
3%
Fats 2 g
3%
* Percent Daily Values are based on a 2000 calorie diet.
If you are looking for a healthy, quick and nutritious breakfast recipe, try vegetable upma which is a household favorite in Indian cuisine. Made with fresh suji (semolina) and filled with nutritious vegetables and aromatic spices, Upma is a favourite South Indian breakfast dish that is healthy and filling. In this article we will guide you through the step by step process for making a perfect vegetable upma with fresh vegetables, spices and curd among many more.
Whether you are beginner cook or an experienced chef, this vegetable upma recipe will enable you to make a nutritious breakfast within a time span of 30 minutes.
Quick & healthy vegetable upma— light and wholesome breakfast option
In South Indian cuisine upma, often called as Rava Upma or Suji Upma, is a savory dish made from suji. From basic suji upma to a more elaborate varieties that incorporates curd, mixed vegetables, spices and nuts, Upma recipe has always changed and evolved over time.
An improved version of upma which is vegetable upma adds vegetables to boost nutrition and taste including onions and tomatoes. Usually mustard seeds, curry leaves, red chili and coriander leaves are used to temper it. For more creaminess and tang some even finish the upma with a dollop of curd.
Why you will love this Vegetable upma recipe
● Quick and easy to prepare – Can be prepared in 25 to 30 minutes.
● Nutritious breakfast – It is rich in fiber, vitamins and healthy fats.
● Customizable and versatile – Can be customized with seasonal vegetables.
● Vegan friendly – (just skip the curd or use a plant based alternative.
● Perfect for breakfast or light dinner
Ingredients needed
Here is everything you will need to make this vegetable upma at yourself:
Main ingredients
● 1 cup suji (semolina/rava) fine-grain
● 1 medium sized tomato, chopped
● 1/3 cup green peas
● 1 medium sized onion, finely chopped
● 1 tsp grated ginger
● 2 tbsp refined oil or ghee
● 2 tbsp groundnuts (peanuts)– optional
● 2–3 green chilies, slit or chopped
● 1 spring curry leaves
● 1/2 tsp mustard seeds
● 1–2 dry red chilies
● Salt to taste
● 1/2 tsp sugar
● 250 g of curd (yogurt)
● 2–3 tbsp chopped fresh coriander leaves
● 2.5 to 3 Cups of water
Step by step guide for vegetable upma
Step 1: Dry roast the semolina
1. Start the upma recipe by roasting the semolina in a dry pan on medium heat.
2. Stir until the semolina turns light golden and emits a nutty aroma.
3. This step is crucial for preventing the upma from becoming sticky or lumpy, once roasted set aside to cool.
4. Now add some oil and heat it, add the peanuts and lightly fry it. Once fried set it aside.
Frying peanuts in oil
Step 2: Prepare the tempering
1. Heat oil in a heavy bottomed pan.
Heat oil in a pan
2. Add mustard seeds, moong dal and let them splutter.
● Upma is low in calories so it is ideal for weight management.
● It is rich in fiber which promotes digestion and keeps you full for longer period.
● It has good Source of Plant-Based Proteins especially due to adding curd and peanuts.
● This upma is loaded with vegetables which increases the intake of essential vitamins and minerals.
● It has low Glycemic Index suitable for diebatic friendly diet when made with minimal and balanced oil.
Nutrition Facts
Bati Posto Recipe
Calories 290Calories from Fat 94.5
Name Amount
DV%
Fat 10.5 g
13%
Saturated fat 1.2 g
6%
Protein 7.5 g
15%
Carbohydrates 39 g
14%
Fiber 4.6 g
16%
Sugars 4 g
‐
Calcium 62 mg
5%
Iron 2.1 mg
12%
Magnesium 48 mg
11%
phosphorus 135 mg
11%
Pottasium 290 mg
6%
Zinc 1.3 mg
12%
Sodium 480 mg
20%
Vitamin E 1.1 mg
7%
Vitamin C 1.9 mg
21%
Vitamin A 580 IU
12%
* Percent Daily Values are based on a 2000 calorie diet.
Conclusion
Being more than just a breakfast option vegetable upma is a filling, speady and nutritious meal that could be eaten at any time of the day. This upma recipe is perfect if you are pressed for time cooking for children or just want a healthy way to start your day. This dish will quickly become a mainstay of the kitchen due to its straightforward ingredients and uncomplicated preparation instructions.
Give this upma a try and also do not forget to add your own flavor by using spices and seasonal vegetables, leave a comment with your favorite version of upma or share this recipe if you liked it.
Frequently Asked Questions (FAQ'S)
Can i skip curd in this recipe?
Yes curd can be skipped as curd adds a slight creaminess and tang but your upma will also taste good without it too.
If you are a bengali cuisine enthusiast or just want to taste some special Indian vegetarian food, bati posto is a must-try. This easy-to-make yet delicious dish is from the bengali kitchens and is loved for its creamy flavor and nutty aroma, all thanks to the richness of posto (poppy seeds).
In this bengali bati posto recipe blog, we'll show you how to prepare the delicious bengali bati posto at home, touch with the cultural significance of the dish, offered some hints at how to achieve the ultimate texture, and even tell you what to accompany it with.
Quick and Authentic Bati Posto Recipe | Traditional Bengali Comfort Food with Poppy Seeds
Key takeaways
Introduction
Ingredients List
Step-by-Step Instructions
Tips for cooking
Serving suggestions and variations
Health Benefits
FAQ questions and answers
Conclusive ending
Recipe card
What is Bati Posto?
Bati posto is a traditional bengali meal, which is prepared with posto (white poppy seeds), mustard oil, salt and green chilies. The term "bati" describes a little bowl or container that is usually used to combine and serve the dish. Contrast to complex curries and recipes Bati Posto is simple and rustic, it emphasizes the subtle flavor of ground poppy seeds.
The bati posto is a traditional low-cook dish due to it's simplicity; few ingredients, instant preparation and maximum flavor. It can be enjoyed as a light summer meal and it is mainly served with boiled rice.
Significance of bati posto on bengali culture
Bati posto is more than just a food in bengali homes; it is a symbol of nostalgia. It embodies the bengali culinary philosophy of achieving more with less and is frequently served during hot summer lunches.
Eastern indian cuisines is known for using simple ingredients and strong tastes. Additionally, the meal has a powerful emotional pull, frequently bringing back memories of bengali grandmother kitchens, lazy lunches and summers spent as children.
Reasons to love this bati posto recipe
■ Easy and quick: needs very little cooking and minimal ingredients.
■ Vegan and gluten-free: the dietary needs can be accommodated by being vegan and gluten-free dish.
■ Genuine taste: it is an age-old dish straight from the Bengali kitchens.
■ Rich in nutrition: poppy seeds have a good amount of fiber, calcium and good fats.
Ingredients needed for bati posto
The ingredients you would need to make authentic bengali bati posto:
Main ingredients
1/2 cup white poppy seeds (posto)
1 small onion, finely chopped
2–3 green chilies, chopped (adjust according to taste)
1–2 tablespoon of mustard oil (for authentic flavor)
Salt to taste
Some water for grinding
Optional additions
1 small boiled and diced potato
A touch of lemon juice
Nigella seeds (kalonji) for garnishing
Tip: always use high-quality and fresh poppy seeds to get the best results.
Step-by-step instructions
Step 1: soak the poppy seeds.
1. Measure out ½ cup of posto or white poppy seeds.
2. Soak the poppy seeds with water in a bowl.
3. To make them softer, let them soak for almost half an hour.
Step 2: Grind the poppy seed into a paste.
1. Use a fine strainer to remove the soaking poppy seeds.
2. Put the seeds in a traditional shil nora or a grinder.
Grinding the poppy seeds into a paste
3. Depending on how spicy you like your food, add two to three green chilies(optional).
4. Add a small amount of water at a time, just enough to make the blades spin (if using a grinder instead of shil nora).
5. Grind until a creamy and smooth paste is achieved, Don't make it overly thin but you will have to grind with water when using the shil nora.
Grinding until a creamy paste is achieved
Step 3: Season the poppy seeds Paste
1. The paste have to be transferred to a bowl (bati) with some water.
2. Add chopped onions and chopped green chilies.
Adding chopped onions and green chilies
3. Stir in 1-2 teaspoon of mustard oil and add some salt according to taste.
Adding salt and mustard oil
Step 4: Include any extra ingredients
1. Add boiled potato cubes for variety.
2. Gently stir them into the paste if using.
3. For more depth, you may also add a squeeze of lemon juice or a handful of nigella seeds on top.
Step 5: Completing the recipe process
1. Add some more water and stir together.
2. Put the bowl on the stove on medium heat.
Cooking the bati posto on medium to high heat
3. Cook the posto by frequently stirring with a spoon, so that it does not stick at the bottom.
Stirring and boiling the bati posto
4. Let all the water get evaporated out further getting the bati posto ready, by occasional stirring.
Cook until all the water has been evamporates out
Step 6: Serve with steamed rice.
Serve the bati posto as a side dish beside fresh steamed rice at room temperature. The flavor is enhanced by drizzling more mustard oil on top.
Tips for Perfect bati posto
1. Best texture: For the best texture use a stone grinder or if you have a traditional shil nora, as in bengali households.
2. Good consistency: Don't wet the paste too much. It should be creamy and thick rather than watery.
3. Adjust the spice: Depending on how much heat you can handle, adjust the spice accordingly. Green chilies can be really hot!
4. Use mustard oil: The distinctively strong scent and the flavor of Bati Posto are derived from the mustard oil it should be stirred well enough
5. Serve right away: The optimum time to consume Bati Posto is right after it is prepared.
Serving Suggestions
Bati Posto is most likely when combined with
1. Dal-bhaat-posto: The most classic combination is steamed rice (bhaat), simple red lentil dal or masoor dal alongwith the bati posto which counterbalances the richness, it can be served as a bengali thali.
2. Begun bhaja: pieces of crispy fried brinjal slices with salt and spices for those who prefer a spicier taste.
Serve it with rice, dal, aloo bhaja and shukto for a complete bengali vegetarian meal.
Variations of bati posto
Although the classic bati posto is simple, you can also try these creative variations:
1. The Aloo Posto- If you prefer cooked foods, you can add boiled cubed potatoes, nigella seeds to the posto mixture and softly fried them for a warm meal with Aloo posto.
2. Posto with mustard(shorshe-posto) - For more tangy and texture, combine the posto paste with finely sliced onions and a small amount of mustard paste.
3. Posto with ridge gourd(Jhinge posto) - For a healthy twist, mix the poppy seeds with lightly blanched vegetables like zucchini or ridge gourd to make Jhinge posto.
4. chilled posto dip - Serve Bati Posto with pakora, paratha or roti for a unique party dip that has a Bengali flair!
Storage of leftover bati posto
■ Refrigeration: Keep leftovers for up to two days in an airtight container.
■ Enjoy cold or reheated at room temperature; Do not microwave.
■ You can grind and chill the posto paste up to a day ahead of time.
4. Natural cooling qualities: Perfect for meals for the summer.
Poppy seeds are high in calories and should be used in moderation as part of a healthy diet.
Nutrition Facts
Bati Posto Recipe
Calories 370Calories from Fat 270
Name Amount
DV%
Fat 30 g
38%
Saturated fat 3.2 g
16%
Protein 10 g
20%
Carbohydrates 12 g
4%
Fiber 7 g
25%
Sugars 0.5 g
‐
Calcium 820 mg
63%
Iron 4.7 mg
26%
Magnesium 220 mg
52%
phosphorus 390 mg
31%
Pottasium 280 mg
6%
Zinc 3.1 mg
28%
Sodium 569 mg
24.7%
Vitamin E 2.2 mg
15%
Vitamin B6 0.1 mg
8%
Vitamin K 20 mcg
17%
* Percent Daily Values are based on a 2000 calorie diet.
Conclusion: Why Bati Posto Belongs in Your Recipe Collection
Bati posto is a dish worth trying, regardless of your preference for traditional bengali cuisine or your level of curiosity about foods. It is a remarkable complement to any vegetarian diet because of its nutty flavor, creamy texture, and understated elegance.
With just a few ingredients, Bati Posto is a soul food that says loudly to making it ideal for warm summer days, fast lunches or anytime you want something tasty but light. Bring a bit of bengali cusine to your plate today by soaking those poppy seeds and grabbing your favorite bowl!
Frequently asked questions (FAQs)
Is it possible to substitute black poppy seeds for white ones?
Bengali dishes have long used the white poppy seeds. It is not advised to substitute black ones because they have a different flavor and texture.
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