Kathal ke Kebab/कटहल के कबाब (Jackfruit Cutlets)

Jackfruit Cutlets Served with Hariyali Chutney

With the tree laden with Jack fruits in my garden I came up with the idea of making Jack fruit cutlets for my children and their friends. So what do you think happened? My Jack fruit cutlets served with crisp toasted and buttered bread along with cold coffee in the hot summer became instant hit.Since then it has been on regular demand from my children. 
It is imperative that the jackfruit should be raw , not even a bit ripened, else the cutlets will come out smelly and not good in taste.
These cutlets are made in bite size make very good starters and can be made to large size and serve as excellent vegetarian burger cutlets. The seeds which are not used for cutlets donot go waste as they can be used to make yummy savory of jackfruit.

Nutritional facts of Raw Jackfruit/100 gm.:

Calories 95

Total Fat 0.6gm

Sodium 2mg

Carbohydrates 23gm

Dietary fibers 1.5 gm

Protein 2.7gm

Sugar 19gm.

Vitamin A:2%

Vitamin C 23%

Calcium 2%

Iron 1%

Preparation time: 20 min. 
Cooking time: 15 min.
Servings: Medium sized15 - 20Cutlets /Depends on the size you want to make
Ingredients Required:

• 500 gm.Raw Jack fruit
• 3 Medium size boiled Potatoes
• 1 tea spoon Green chilies finely chopped.
• 1 teaspoon Red Chilly powder( optional).
• 1 tea spoon Garam masala.
•  Salt to taste
•  1 teaspoon  Coriander/Parsley /Celery  finely chopped
•  5 ml. Olive oil/any cooking oil

Directions for preparing Jack Fruit Cutlets

• Peel and remove the hard seeds from jack fruit, and cut to 3cm. pieces. The seeds can be used to make vegetable of jack fruit.

Seeds not to be used for cutlets

Cleaned, Seedless pieces of Jackfruit for Cutlets

• Take 1/2 Lt. water in a pan add 1/2 tea spoon of salt and boil it.
• When the water comes to boil add the jack fruit pieces and boil till they become soft.
• Drain the water and allow them to cool on a sieve.

Soft, Boiled Raw Jackfruit pieces

• Peel and mash the boiled potatoes,
• Mash the boiled pieces of Jack fruit and add to the potato mixture. Mix with mashing action for 2-3 min.

Mashed mixture of Boiled Potatoes and Raw Jackfruit

• A dd the following and mix thoroughly: 
• Green chilies
• Herbs
• Salt
• Red chilly powder
• Garam masala

Spices added to mashed mixture

• Knead so as the mixture becomes uniform. 

Jackfruit, Potato and Spices mixture

• Make small balls of the size of your preference and flatten them by pressing between your palms.

Ball of Mixture for cutlets

• Heat a non stick pan and spread one tea spoon oil and heat.
• Place the flattened balls on hot oiled pan and cook on medium flame, sprinkle 1 ml. oil while cooking. Cook one side till it becomes golden brown.

Cutlets being Panfried in very little oil (1ml.)

• Turn gently and sprinkle 1 ml. oil on them and cook till golden brown from both sides.

Golden Brown Cutlets Of Raw Jackfruit

Serve with Hariyali chutney or coriander mint chutney

Jackfruit Cutlets on the bed of Onion and Coriander leafs with Chutney

http://jyotsna-pant.blogspot.com/2012/06/hariyali-chutney-raw-mango-chutney.html

http://jyotsna-pant.blogspot.com/2011/10/green-coriander-and-mint-chutney.html

• Tips:
  • If the balls of the mixture are made small in size then the small cutlets make very good bite size eats with cocktails.
  • Apply little oil to your palms before making the balls, the mixture will not stick to your palms.
  • Remove the peel properly as it does not get cooked.
  • The fleshier the Jackfruit better it is.
• Suggested variations:

• Finely cut 1 medium size onion and 4-5 cloves of garlic can be added to the mixture of cutlets. 
• Roll the balls of cutlet in corn flour and allow them to stand for 5 min. then deep fry them to get crisp cutlets.

Sweet Tamarind Chutney/इमली की मीठी चटनी)

This chutney is made through out India as an accompaniment to different snacks and appetizers. I learnt it from my mom when I was 10 yr. old . So actually this recipe comes from mom's mom's kitchen, which makes it very special!

Preparation time: 5min. 
Cooking time: 10 min.
Servings: 200 ml of thick chutney


Ingredients required:

• 100 gm. Tamarind soaked in water for 10- 15 min.

Tamarind

•  Water

• 75 gm. Jaggery 

Jaggery (Gud)

• 1/2 teaspoon Salt

• 1/4Tea spoon Black Salt (kala namak) 

Kala Namak ( Black Salt)

• 1/2 teaspoon Chilly powder

• 1/2 spoon dry Ginger powder (Saunth)

• 1 teaspoon roasted and ground Cumin seeds

Directions to prepare Sweet Tamarind Chutney

• Making tamarind Pulp 

• Soak tamarind in 100 ml. water for 30 - 40 min.

Tamarind soaked in water

• Mash the soaked tamarind.

• Filter the liquid and discard the solid.

• Use this pulp for making chutney.

Tamarind Pulp

• Making Sweet Tamarind Chutney From Tamarind Pulp:

• Add the following to the pulp:
• 100 ml.Water
• 75 gm. Jaggery 
• 1/2 teaspoon Salt
• 1/2 teaspoon Chilly powder
• 1/2 spoon dry ginger powder(Saunth)
• Boil the above mixture till it becomes thick, but is of  pourable consistency. 

Tamarind pulp,chili powder,Jaggery and salt being cooked together

• Cool and add roasted and ground cumin ,black salt and mix thoroughly.Sweet chutney is ready.

Sweet Tamarind Chutney

• Enjoy different snacks, chat, parathas with Sweet Tamarind Chutney  :) 

• This chutney can be stored in fridge for 2-3 weeks.

Tips:

• Remove the seeds from Tamarind before soaking. It will become easier to make pulp then.

• Keep stirring occasionally while cooking the chutney.

 Suggested Variations:

• Long cut pieces of date,dry dates can be added during cooking the chutney.

• Raisins can be added during cooking chutney.

• In the absence of dry ginger powder (saunth) grated fresh ginger can be taken.