Kathal (Jackfruit) Cutlets
Ingredients
- 1/2 kg Raw Kathal
- 1 cup Chane ki Dal
- 1/2 cup Whole Moong
- 2 medium sized Onion
- 1 inch Ginger (small)
- 1 tsp Garam Masala (add as per taste)
- 1 tsp Salt (add as per taste)
- 4 tbsp Cooking Oil
- 1 tbsp Raisins (Kishmish) (for filling)
- Besan (for binding)
Instructions
- Soak whole moong and chane ki dal for 30 minutes and drain water.
- Then peel and cut the kathal in small pieces.
- Cut ginger and onion in small pieces.
- Boil kathal and strain water.
- Sautee lightly soaked whole moong and chane ki dal together.
- Mix sauteed dal with boiled kathal, then coarse grind the mixture.
- Add garam masala, salt and ginger, heat the mixture to make it dry and thick.
- For thickening the mixture, a little besan may be added.
- Make small balls from the mixture. Fill kishmish in the balls and shape.
- Place these balls in a baking dish and bake in a pre heated oven for 5 minutes.
- It can also be shallow fried and cooked in an air fryer for 10 minutes at 180 degrees.
- Serve hot with chutney or sauce and cut onions.
Notes
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