Storage and reheating


Storage: You can store uncooked cutlets in the refrigerator for 2-3 days or freeze for more than a week.

Reheating: You can reheat in an oven or air-fryer for 5-7 minutes until crispy, avoid reheating more.

Other recipes

Conclusion 


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

Jackfruit Cutlet Recipe

By sarkar kitchen and vlog

Course: Snacks Cusine: Indian Type: 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.

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