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 aats 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 this step.

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.
• Heat oil in a thick bottomed wok. Add finely chopped onion and fry well until they become translucent. Add grated carrot to this mixture.
• Add dry mango powder, chaat masala powder, cumin powder and coriander powder.
• Add red chili powder and ajwain powder, fry the mixture. Add salt to this mixture.
• Add cooked and ground jackfruit seed to this.
• Mix everything so that all spices and flavour blend well.
• After everything is mixed well add cooked mashed potato.
• Add the powdered oats to this, mix until everything is well combined.
• Coriander leaves is added at the end and mixture is ready to make cutlets.
• 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.