Jackfruit seed cutlet recipe

Jackfruit seed cutlet recipe with step-by-step pictures and a quick video tutorial. Crispy tasty jackfruit seed potato cutlet with inner soft texture is a glutenfree snack for kids.

If you are looking for a healthy nutritious snack or side dish then you need to check out this cutlet recipe.

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About this recipe

Halasina beeja cutlet or kathal seeds cutlet is a good lunch box recipe to feed your family. This is no garlic cutlet recipe.

This is most favorite and easiest way I include jackfruit seeds in our diet as no one in the family can make out it is made of jackfruit seed.  Along with potato we can use any vegetables, I use grated carrot here.

We can make the dough and shape the cutlet ahead and refrigerate them. Whenever required, these can be shallow fried in oil until the outer layer is crisp.

Delicious and flavorful cutlet is served with mint chutney and sauce. It can be served with dahi chutney as well. If you make them big in size can be served as burger patties.  

This recipe is without breadcrumbs, instead there is powdered oats helps in binding the cooked jackfruit seeds with other ingredients.

Now if you are not aware of what these jackfruit seeds are and how much healthy they are, then here is a quick sum up

Jackfruit seeds

These are nutty kernels inside fleshy lobes of ripe jackfruits. The yellow fleshy lobes of jackfruit are consumed and as a practice, seeds are thrown away. However, these seeds are nutritionally best ingredient during summers. Its right time to clean and store the seeds.

Few important health benefits of jackfruit seeds

• Fiber rich seeds
• Helps in gut health
• Rich source of iron and protein
• Also boosts immunity with Vitamin C

Jackfruit seeds can be roasted or boiled, pressure cooked before using it in Indian cooking. It can also be used in many baking dishes. Seeds need to be stored after drying otherwise they catch fungal growth.

Here are few recipes using healthy jackfruit seeds, use this super food in your diet

Baked jackfruit seed crackers – Quick and easy homemade crackers using jackfruit seeds. 

Jackfruit seed vegetable salad – This salad is prepared using fresh vegetables of choice along with highly nutritious protein rich jackfruit seeds.

Jackfruit seed athirasa – Karnataka style sweet tasty and delicious

Jackfruit seed methi curry – Jackfruit seed methi curry recipe is a delicious and healthy curry.

Why you will like this jackfruit seed cutlet

This recipe is simple, healthy, and wholesome snack

Nutritious snack – loaded with healthy ingredients

Versatile cutlet recipe

Dairy free, vegan snack recipe

Glutenfree snack

It’s a make ahead snack recipe

Plant based diet

Vegetarian cutlet

Tea-time snack recipe

Kids and toddlers approved snack

A great appetizer or party snack

Equipment

Cast iron tawa or any thick bottomed tawa

Thick bottomed tawa

Ingredient notes

Major ingredients in this jackfruit seed cutlet recipe are

Cooked potato / aloo – Pressure cooked, and mashed potato is used. Cleaned deskinned potato is pressure cooked and either mashed or grated to make this cutlet. It adds structure to the cutlet along with jackfruit seed. You can use any variety potato.

Jackfruit seed – Dried jackfruit seeds are used. DO NOT use sprouted jackfruit seeds as they tend to be bitter in taste. Always use deskinned (white skin is removed by mashing with crusher) jackfruit seeds. Pressure cooked and coarsely ground seeds are used. Seeds from any variety of jackfruit can be used, they taste the same.

Apart from the above two veggies we add carrot and onion to this

Carrot (grated) – Finely grated carrot is added, minced carrot can also be used. Any variety carrot can be used in this recipe.

Onion – Finely chopped onion is used; the crunchiness of onion gives it a nice taste to cutlets. Red onion or white onion can be used. Freshly chopped onions are the best.

The next important ingredient is

Oats powder – For binding we add oats powder instead of any other flour. Here oats flour and powder both mean the same. I have simply powdered rolled oats. This is the rolled oats I have used.

We can use quick oats as well for powdering. Store brought oats flour can also be used.

Oil – Refined oil is used to tawa roast cutlets. Any oil of choice can be used.

Spices and seasoning –

Spice powders are used for flavors. Since jackfruit seeds and potato take up any flavor added, we can choose any masala of choice. I have added dry mango or amchur powder, chaat masala, cumin powder, coriander powder.

Red chili powder is added for spiciness.

Ajwain powder or Carom seeds – We add ajwain powder, it helps in improved digestion as we use jackfruit seeds and potato in this cutlet.

Salt – Any salt available in your pantry can be used.

Coriander leaves – Finely chopped coriander leaves are used for the aroma.

How to make jackfruit seed cutlet (stepwise photos)

Preparation for jackfruit seed cutlet

• Cooking potato:

Potatoes are washed, cut into half and pressure cooked for 3 to 4 whistles. As the potato cools down, peel the skin and mash it well with a potato masher so that there is no lumps. If you pressure cook in an open pot, drain them in a colander and mash when they cool.

Cooked potato can be grated as well. Keep this aside until we prepare other ingredients.

• Cooking jackfruit seeds:

Remove the outer white skin of jackfruit seeds by mashing using a stone crusher. Chop or crush the seeds and pressure cook with little water until they become soft. I have pressure cooked for 5 to 6 whistles. After pressure releases naturally, remove the lid.

Grind the pressure-cooked jackfruit seeds into coarse paste. Do not add too much water while grinding. This becomes difficult to shape the cutlet.

• Making oats powder or flour:

To make oats powder, simply grind a quarter cup of oats in a mixer grinder. This helps in absorbing moisture and in binding.

Cooked and ground jackfruit seeds take up the flavor well in the cutlet mixture. So do not skip pressure cooking them.

Making the cutlet mixture

So why do we fry all the ingredients along with cooked mashed jackfruit seeds and potato even though everything is cooked.

This way of making jackfruit seed cutlet helps the flavor to penetrate deep into the jackfruit seeds and potato. So do not skip this step.

1. Heat oil in a thick bottomed wok on medium heat. Add finely chopped onion and fry well until they become translucent. Grated carrot is added to this mixture.
2. Dry mango powder, chaat masala powder, cumin powder and coriander powder are added. 
3. Red chili powder and ajwain powder are added and fried. Add salt to this mixture.
4. Add cooked and ground jackfruit seed to this.
5. Mix everything so that all spices and flavour blend well.
6. After everything is mixed well add cooked mashed potato.
7. Add the powdered oats to this, mix until everything is well combined.
8. Coriander leaves is added at the end and mixture is ready to make cutlets.
9. Cool this mixture and keep it aside until use

Shaping jackfruit seed cutlet

The cutlet mixture should be non-sticky and not soggy or flowy. Take a small portion of the mixture and shape it round.

You can use a cookie cutter to make the cutlet. You can shape them as per preference like round, heart shaped or oval. Apply little oil on palm and shape all the cutlets and refrigerate for 30 minutes. These can be stored for a day or shallow fried immediately.

Shallow frying the cutlet

Heat little oil in a cast iron tawa on medium heat. As oil heats, place the cutlet onto the pan. Shallow fry them on low heat.

Always shallow fry in batches so that they cook well. Fry for 2 to 3 minutes and then flip the cutlets. Fry on both the sides until they turn golden brown in color.

Serving suggestions

Serve this jackfruit seed cutlet with mint chutney and sauce. It can be served with dahi chutney as well. If you make them big in size can be served as burger patties. 

Storage suggestions

Shaped cutlet can be stored overnight and later shallow fried when required. This is so helpful while packing the lunchbox or for party starters.

After shallow frying the cutlet, it cannot be stored for long as it becomes soggy and soft. So, its always suggested to serve it immediately.

Tips for perfect cutlet

1. Use healthy seeds before pressure cooking them so that they are fungus free.
2. If using dried seeds, always remove the outer white skin before pressure cooking using a stone crusher. This is the easiest way to remove the skin. Use the resulting brown seeds to make the cutlet.
3. This cutlet can be flavored with any spice powders as per taste preference. It is not a rule to add the same spices as mentioned in the recipe, however, don’t miss to add ajwain which prevents stomach bloating due to potato and jackfruit seed.
4. Do not add any mushy or watery vegetables like gourds, eggplant, pumpkin to this cutlet.
5. The cutlet mixture can be little soft or hard depending on the amount of frying and vegetables used. So, make sure to fry well in a thick bottomed wok so that the cutlet firm enough to hold yet not hard to eat.
6. If your mixture is dry to form the cutlet, you can add a little of oil so that it can holds the shape while shallow frying.
7. Use oil to shape the cutlet so that you get a perfect shaped one.
8. I suggest pan frying the jackfruit seed cutlet, few times deep frying makes the cutlets absorb oil.
9. Do not add too many cutlets or over crowd in the tawa, this will lead to uneven frying, so it is always suggested to cook in batches.
10. Do not make too thick cutlets as it will take long time to roast. Pat them flat for even cooking.
11. Make sure to cook on low heat for even cooking.
12. Refrigerating the shaped cutlets is important step as this makes sure to hold the shape of cutlet.

Variations

This is the base recipe, and you can really make your own modifications.

You can always play around with vegetables used in this recipe. This recipe is so versatile.

Cheese – Grated cheese can be added while making the cutlet. The other variation is by stuffing the cutlet with cheese. This gives a nice variation to this cutlet.

We can also mix in grated paneer or tofu.  

These jackfruit seed cutlets can be baked or deep fried. For healthier version you can bake with little oil at 180°C in pre-heated oven for 30 minutes. You can brush some oil on top and flip the sides frequently to get a perfectly baked cutlet.

If you want super crispy surface, dip the cutlets in flour mix and later roll in breadcrumbs or powdered poha or fine sooji or semolina.

Finely chopped garlic can be used for more flavorful cutlets

We can also add finely chopped green chilies instead of red chili powder as per preference.

We can add finely chopped mint leaves for some extra flavor.

Cumin powder can be replaced with roasted cumin powder. We can also add whole cumin while seasoning the mixture.

Chaat masala can be swapped with garam masala. Dry mango powder can be replaced with some lemon juice.

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Frequently asked questions

Can these jackfruit seed cutlets be prepared in advance?

Yes these cutlets can be prepared and stored in airtight containers for a day. Whenever required on low heat they can be shallow fried.

Can this cutlet be refrigerated?

I recommend serving this cutlet immediately as they are crispy and tasty when fresh. They don’t last that long because we finish them in no time.  However, you can refrigerate the shaped cutlet before shallow frying.

Can we reheat the cutlet?

Yes we can reheat the cutlet in an oven or tawa. When reheating keep an eye on the cutlet otherwise you tend to burn them.

Are these cutlets healthy?

Yes they are absolutely healthy, loaded with nutrients from jackfruit seed and other veggies.

Can we use ghee for shallow frying?

We can use ghee to shallow fry the cutlets. However, if you want a low calorie one, can use only oil.

Is this recipe glutenfree?

Yes this snack recipe is glutenfree, make sure to use glutenfree oats powder.

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