It is a native to southwestern of India, Philippines, Sri Lanka and east of Malaysia. It is believed that jackfruit’s origin to the rainforests of the Western Ghat of India. In South India, the jackfruit is a popular food ranking after mango and banana. The skin of unripe (young) jack fruit must be pared first and discarded and then the whole fruit can be chopped into edible portions and cooked to be eaten.Young jackfruit has a mild flavour and distinctive poultry like texture.Ripe jackruit arils are sometimes seeded, fried and sold as jackfruit chips.
Ingredients :
1 Medium sized raw jackfruit / Frozen raw jackfruit
2 Small potato ( boiled and mashed)
4 to 5 green chilly ( finely chopped)
2 cloves of garlic ( finely chopped)
A small piece of ginger ( finely chopped)
A small bunch of corriander leaves
1/4 teaspoon of turmeric powder
Salt to taste
oil for frying
Cornflour/ Maida
Bread crumbs
Method :
1. Remove the skin of the jackfruit , cut it into large pieces and boil it in water with turmeric and salt . OR if using the frozen jackfruit , read the instruction and cook the jackfruit with turmeric and salt till well cooked but still firm .
2. Drain the water and break it into small pieces with the hand , or if desired mash it . Mix it well with the boiled and mashed potato
3. In a hot pan add 1 tablespoon oil and when it is hot add green chillies,ginger and garlic.
4. Saute on low heat till the raw smell is gone. Add this to the mashed potato and raw jackfruit mixture
5 Add corriander leaves, if salt is required, add at this stage and give it your favorite shape.
6. In a separate bowl mix cornflour/Maida with little water and dip the cutlets in them and again dip it into bread crumbs . If you need a thicker coat repeat the process again .
7. You can either deep fry the cutlets or shallow fry them in very little oil .
8. Serve hot with sauce or green chutney.
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