Bengali Style Jackfruit Cutlet, Echor Cutlet

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Bengali Style Jackfruit Cutlet, Echor Cutlet

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Tarla Dalal

06 December, 2024

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Table of Content

About Bengali Style Jackfruit Cutlet, Echor Cutlet

Ingredients

Methods

Nutrient values

You would have surely had cutlets made of potatoes and even Jain -friendly cutlets made with raw bananas or mixed veggies, but have you ever had cutlets made of raw jackfruit?

This traditional delicacy from Bengal has a unique taste, which is delicious in its own rustic way. The jackfruit is combined with potatoes for binding and lots of masaledar ingredients for getting a great taste.

A coating of bread crumbs gives the Bengali Style Jackfruit Cutlet a fascinating texture that is sure to please you.Although the ingredients are many, they are commonly available in your kitchen, so you don’t need to plan too much before making this delicious treat.

Enjoy it hot and fresh with chutneys of your choice. You can also try other Bengali dishes like Palak Til Jowar Nimki and Paneer Bhapa .

Ingredients

For The Cutlets

1 cup boiled jackfruit (kathal / phanas) cubes

1 cup mashed potatoes

2 tbsp cornflour

1/4 cup plain flour (maida)

1 tbsp oil

1/2 cup chopped onion

2 tsp finely chopped green chillies

1 tsp ginger-garlic (adrak-lehsun) paste

1 tsp chilli powder

1/4 tsp turmeric powder (haldi)

1/2 tsp coriander (dhania) powder

1/2 tsp cumin seeds (jeera) powder

low-fat paneer (cottagte cheese) cubes

1/4 tsp dried mango powder (amchur)

salt to taste

1/4 cup plain flour (maida)

2 tbsp cornflour

bread crumbs for rolling

oil for deep-frying

For Serving

tomato ketchup

1/2 tsp garam masala

Method

Combine the plain flour, cornflour and 5 tbsp water in a deep bowl and mix well using a whisk. Keep aside.
Heat the oil in a deep non-stick pan and add the onions, green chillies, ginger-garlic paste and sauté on a medium flame for 3 minutes.
Add the chilli powder, turmeric powder, coriander powder, cumin seeds powder, garam masala, dry mango powder and sauté on medium flame for 2 minutes.
Add the jackfruit cubes, potatoes and salt , mix well and cook on a medium flame for 8 minutes, while mashing it using a potato masher.
Transfer the mixture on a plate, let it cool completely and mash it with help of your hands.
Divide the mixture into 10 equal portions.
Shape each portion into a 50 mm. (2”) diameter round flat cutlet.
Roll each cutlet in the plain flour-water mixture and then in bread crumbs till they are evenly coated from all the sides.
Heat the oil in a deep non-stick pan and deep-fry a few cutlets at a time, on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
Serve immediately with tomato ketchup and green chutney.

Bengali Style Jackfruit Cutlet, Echor Cutlet recipe with step by step photos

Nutrient values (Abbrv)per plate

Nutrient values (Abbrv) per serving

Energy	122 cal
Protein	1.6 g
Carbohydrates	21 g
Fiber	0.9 g
Fat	6.8 g
Cholesterol	0 mg
Sodium	2.1 mg

Click here to view Calories for Bengali Style Jackfruit Cutlet, Echor Cutlet

The Nutrient info is complete

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sonal

March 13, 2025, midnight

You can add Kerala style jack fruit recipe to this list.it is called idiyan chakka.

Tarla Dalal

March 13, 2025, midnight

Hi Sonal, Thank you for your suggestion...

Sabu Antony

March 13, 2025, midnight

Thank you Madam for this recipe.In Kerala, Jackfruit is plenty available and common people do not venture to try new products. The cutlets are tasty and we''ll appreciated.