- Sweet potato cutlet
- Semiya cutlet
- Recipe Cusine : Indian
- Prep Time : 15 Minutes
- Cook time : 25 Minutes
- Serves : 11 cutlets
- Author : Jeyashri
- Recipe Category : Snack
- Description : Jackfruit seed cutlet recipe with step by step pictures, made using left over palakottai.
Jackfruit seeds 30 Potato* 1 (optional) Red chili powder 2 tsp Cumin powder 3/4 tsp Chaat masala 3/4 tsp Garam masala 3/4 tsp Onion 1 Mint leaves few Plain flour 3-4 tblsp Salt as needed Oil For deep frying *You can skip the potato, i added just to get more cutlets.
Method :
- Always remember it is difficult to get the skin peeled from the jackfruit seed once it is cooked.
- So we are going to take out the skin of the jackfruit before it is cooked.
- Using a heavy thing, i used my pestle, just hit the jackfruit seed. Do not hit too hard as it will break into pieces.
- The outer skin will break first, then it will be easy for you take the skin out from the jackfruit seed.
- Do it for the rest of the seeds.
- Wash and pressure cook for 3 whistles by adding little salt.
- Cook the potato also along with this in the cooker. Peel the skin and keep aside.
- Once done drain the water completely.
- Allow this to cool.
- Grind the cooked jack fruit seeds in a mixie without adding any water.
- Chop the onions and mint leaves finely.
- Mash the potatoes well.
- In a wide bowl add the ground jackfruit seed, onions, mint leaves and all the masala powders along with salt.
- Mix well and add the plain flour.
- Flour can be adjusted according to the consistency. We need a tight dough, the jackfruit seed itself gives a tight dough, so add accordingly.
- Alternatively you can use sathu maavu for a healthier version.
- Mix well into a tight dough consistency.
- Grease your hands with oil and take out a lemon sized ball of the mixture.
- Flatten it and keep it in a plate.
- Do this for the rest of the mixture.
- If you are not frying them immediately cover them and keep it inside the refrigerator.
- I fried them after 15 minutes.
- Heat oil in a pan and once it is hot, bring the flame to medium.
- Put the jackfruit seed patties in batches and fry in a medium flame.
- Once done take out from the oil and drain the excess oil in the kitchen towel.
- Repeat this for the rest of the cutlets.
- Serve hot with green chutney or tomato ketchup.
- I served this by wrapping them along with tortillas and some fresh veg salad.
- Ensure that the jack fruit seeds are drained well and cooled completely before grinding.
- Adding potato is optional. You can add 1/2 cup of scrambled paneer also.
- Coriander leaves can be replaced with mint leaves.
- You can dip the patties in corn flour mixture and coat them with bread crumbs as we do for other cutlets.
Method with step by step pictures :
- Always remember it is difficult to get the skin peeled from the jackfruit seed once it is cooked.
- So we are going to take out the skin of the jackfruit before it is cooked.
- Using a heavy thing, i used my pestle, just hit the jackfruit seed. Do not hit too hard as it will break into pieces.
- The outer skin will break first, then it will be easy for you take the skin out from the jackfruit seed.
- Do it for the rest of the seeds.
- Wash and pressure cook for 3 whistles by adding little salt.
- Cook the potato also along with this in the cooker. Peel the skin and keep aside.
- Once done drain the water completely.
- Allow this to cool.
- Grind the cooked jack fruit seeds in a mixie without adding any water.
- Chop the onions and mint leaves finely.
- Mash the potatoes well.
- In a wide bowl add the ground jackfruit seed, onions, mint leaves and all the masala powders along with salt.
- Mix well and add the plain flour.
- Flour can be adjusted according to the consistency. We need a tight dough, the jackfruit seed itself gives a tight dough, so add accordingly.
- Alternatively you can use sathu maavu for a healthier version.
- Mix well into a tight dough consistency.
- Grease your hands with oil and take out a lemon sized ball of the mixture.
- Flatten it and keep it in a plate.
- Do this for the rest of the mixture.
- If you are not frying them immediately cover them and keep it inside the refrigerator.
- I fried them after 15 minutes.
- Heat oil in a pan and once it is hot, bring the flame to medium.
- Put the jackfruit seed patties in batches and fry in a medium flame.
- Once done take out from the oil.
- Drain the excess oil in the kitchen towel.
- Repeat this for the rest of the cutlets.
- Serve hot with green chutney or tomato ketchup.
- I served this by wrapping them along with tortillas and some fresh veg salad.
- Ensure that the jack fruit seeds are drained well and cooled completely before grinding.
- Adding potato is optional. You can add 1/2 cup of scrambled paneer also.
- Coriander leaves can be replaced with mint leaves.
- You can dip the patties in corn flour mixture and coat them with bread crumbs as we do for other cutlets.
