Jackfruit Cutlets with Cheese & Cranberry Filling

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Any party or gathering is absolutely incomplete without snacks and appetizers. So, this time when I had few guests at my place over dinner, I made a lot of variety including Chicken Shami Kebabs, Chicken Malai Tikka and Cheesy Potato Boats; out of the entire lot, I must admit the much appreciated were the Jackfruit Cutlets loaded with the filling of mozzarella cheese and dried cranberries. Not only they were quite new for the guests as far as innovation is concerned, they even tasted divine with a perfect amalgamation of spicy, sour and sweet flavors. If you too are amongst the ones looking for some innovative appetizers that are bit different from the usual potato or cheese snacks, then these jackfruit cutlets are just for you and are surely going to leave your guests asking for more. Do read the recipe below.

Jackfruit Cutlets


Ingredients (yields 12 to 15 cutlets)

Raw jackfruit (peeled and cubed) - 500 gms
Boiled & grated potato - 1
Finely chopped onions - 1/4 cup
Finely chopped green chilies - 2 to 3
Finely chopped coriander - 1/4 cup
Grated ginger - 2 inch
Dried cranberries - 1/2 cup
Grated mozzarella cheese - 1/2 cup
Bread crumbs - 1 + 1/2 cups
Salt - as per taste
Chaat masala - 2 tsp
Red chili powder - 1 tsp
Garam masala powder - 1 tsp
Lemon juice - 1/2 tbsp
Cornflour - 2 tbsp
Oil - for frying

Jackfruit Cutlets


Method

1. First boil the jackfruit pieces. Let cool for 5 to 10 minutes.
2. Heat oil in a wok and fry these pieces until golden brown on all sides. Drain them on an absorbent paper and allow to cool for 10 minutes.
3. Next, blend them in a mixi jar to a coarse texture.
4. Combine them well with grated potato, chopped onions, green chilies, grated ginger, coriander, lemon juice, all the spices and 1/2 cup of bread crumbs.
5. Now, prepare the filling; mix mozzarella & cranberries together with a pinch of salt and keep aside.
6. Next, divide the jackfruit mixture in walnut size balls.
7. Make a well in each ball using your fingers (as we do in kachoris) and fill with a spoonfull of cranberry filling. Seal it from all sides and flatten in your palms to give the cutlet shape.
8. Repeat this with all the balls.
9. Once your cutlets are ready, make the cornflour slurry by combining cornflour with around a tbsp of water.
10. Dip each cutlet in the slurry and coat with bread crumbs; keep aside until all the cutlets are coated.
11. In the meanwhile, heat the oil in wok. Once the oil is medium hot, fry the cutlets. Make sure your wok is not overcrowded as that would lower the temperature, resulting in cutlets absorbing a lot of oil.
12. Drain them out on an absorbent paper and serve hot with tomato ketchup or green chutney on the side.

Jackfruit Cutlets

Jackfruit Cutlets

   

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