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Enchor Cutlet

Enchor Cutlet (Green Jackfruit Cutlet)

Enchor Cutlet. Green jackfruit and cholar dal cooked with ginger. Peanuts for crunch. Cumin for that earthy perfume. Fried to a gorgeous golden.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course: Snacks
Cuisine: Bengali, Indian
Ingredients Method

Ingredients
  

  • 250 g enchor or green jackfruit cut into cubes
  • 1/2 cup cholar dal or bengal gram
  • 3 tbsp peanuts
  • 1 tsp ginger paste
  • 1 tsp turemeric powder
  • 2 tsp roasted cumin powder
  • 3 tbsp green chili chopped
  • 1/4 cup coriander leaves chopped
  • 1.5 tbsp oil
  • 1 tsp sugar
  • salt to taste
  • 4 tbsp besan
  • breadcrumbs for coating
  • oil for frying

Method
 

  1. Soak the cholar dal overnight. Boil till just cooked, taking care that the dal is not mushy. Mash the lentils and keep aside.
  2. Pressure cook the raw jackfruit cubes in a little water. One whistle I would reckon. Drain from water, chop into small pieces and keep aside.
  3. Dry roast the peanuts, keep aside.
  4. Heat 1 tbsp oil in a pan, add the chopped green chillies and ginger paste, saute for a minute or two.
  5. Add the dal, jackfruit, turmeric powder, sugar and salt. Cook over a low flame, stirring occasionally, for 8-10 odd minutes.
  6. Sprinkle in the roasted cumin powder, add the peanuts and chopped coriander leaves. Adjust the seasonings. Give it a hearty stir and cook for another odd 3-4 minutes. Allow to cool to room temperature. Lightly mash it with a masher.
  7. Shape the jackfruit mixture into cutlets as shown in the picture, keep aside.
  8. Dissolve the besan in a little water to form a thin batter. Dip the cutlets, one at a time, into the besan batter. Coat gently with breadcrumbs. Keep aside in the refrigerator for 30 odd minutes.
  9. Heat oil in a pan, deep fry till golden. Keep on a kitchen absorbent towel to soak up the extra oil. Serve hot with kasundi.