Jackfruit is a perfect snack for light hunger. It is healthier to eat and perfect to serve as a starter. It is scrumptious to eat and has a lip-smacking taste.
Here is a step by step easy recipe with pictures to make Kathal, it is a perfect snack to serve along with tea. You can even serve it along with coriander dip or any desired dip.
Getting Ready :
Take 500 grams of peeled jackfruit, wash and chop it into the smaller sized pieces.
Add it in the cooker to boil it along with a ½ cup of water. ¾ tsp of salt and a ½ pinch of asafoetida.
Boil until the first whistle blows and turn the flame to low after it has blown.
Switch off the flame after 3 mins and open lid of the cooker.
Drain it out on a strainer to filter from the water.
Preheat oil on medium flame and take a cup of chickpea flour in a bowl.
Add a ½ cup of rice flour, a ¾ tsp of salt and a cup of water to it.
Blend it well, add 2 finely chopped green, a ¼ tsp of crushed carom seeds, 1.5 tsp of red chilli powder, 1.5 tsp of coriander powder, a ½ tsp of mango powder and a ½ tsp of Garam Masala to it.
Add a tbsp of oil, the boiled jackfruit, a ½ tsp of turmeric powder and mix them well.
Rightly heated oil and the medium to high flame is required to fry cutlets.
Add cutlets in the wok for frying them until they become golden brown from both sides.
Drain out the fried cutlets and fry the rest of cutlets likewise.
It takes 5 to 6 minutes to fry a single round of cutlets. Serve it with green coriander dip, chilli sauce, tomato sauce.
- Jackfruit - 500 gms
- Chickpea flour - 1 cup (100 gms)
- Rice flour - ½ cup (75 gms)
- Green chilli - 2 (finely chopped)
- Red chilli powder - 1.5 tsp
- Coriander powder - 1.5 tsp
- Mango powder - ½ tsp
- Garam masala - ½ tsp
- Carom seeds - ¼ tsp
- Asafoetida - ½ pinch
- Salt - 1.5 tsp
- Turmeric powder - ½ tsp
- - Take 500 gms of peeled jackfruit.
- - Wash it and chop it into smaller sized pieces.
- - Add it in the cooker to boil after the chopping process.
- - Add a ½ cup of water, a ¾ teaspoon of salt and a ½ pinch of asafoetida to it.
- - Mix them well and boil till the first whistle blows.
- - Switch off the flame after the first whistle has blown.
- - Wait till the pressure inside the cooker releases.
- - Open the lid after its pressure has released.
- - Jackfruit has become soft, it has boiled.
- - Drain it out on a strainer to filter from the water.
- - Preheat oil to fry the Pakora on the medium flame.
- - Take 1 cup of chickpea flour in a bowl for the paste.
- - Add a ½ cup of rice flour, a ¾ teaspoon of salt and 1 cup of water to it for preparing the thicker paste.
- - While stirring it to dissolve all lumps in it.
- - Add 2 finely chopped green chillies, ¼ teaspoon of crushed carom seeds, 1.5 teaspoons of red chilli powder, 1.5 teaspoons of coriander powder, ½ teaspoon of mango powder, ½ teaspoon of Garam Masala to it and mix all the ingredients well.
- - Add a tablespoon of oil to it and blend them.
- - Add the boiled jackfruit to it and mix them well.
- - Add a ½ teaspoon of turmeric powder and mix it.
- - The batter is ready and the oil has heated too.
- - Add the cutlets to fry in it.
- - Rightly heated oil and the medium to high flame is required to fry cutlets.
- - Add cutlets in the wok according to its capacity.
- - They have fried from the bottom so we flip them.
- - Flip and fry the cutlets from all sides till it appears golden brown.
- - They appear desirably golden brown so we will drain them out.
- - Fry and prepare all the cutlets likewise.
- - It takes 5 to 6 minutes to fry a single round of cutlets
- - You can serve it with green coriander dip, chilli sauce, tomato sauce.